A Tropical Twist: Coconut Shrimp Lettuce Wraps
To mark the moment, we’re sharing a recipe that feels right at home with your Vitamin Sea design package—bright, beachy, and a little bit indulgent.
We all love a good shrimp dish. It’s a coastal staple. A nod to summer. A bite-sized getaway. But what if we made it lighter, crunchier, and wrapped in something fresh?
Meet the Coconut Shrimp Lettuce Wraps—where crispy meets cool. Golden coconut-crusted shrimp tucked into butter lettuce leaves, topped with a tangy mango slaw or spicy dipping sauce (your call). It’s tropical flavor with minimal fuss.
It’s proof that seaside style doesn’t stop at décor—it shows up on your plate, too.
Because beach days are better when there’s something delicious in hand.
Coconut Shrimp:
- 1 lb raw uncooked shrimp
- 1/4 cup all-purpose flour
- 1/2 cup garlic powder
- 1/2 teaspoon sea salt
- 2 large eggs
- 1 1/2 cups unsweetened shredded coconut
- 1/2 cup panko bread crumbs
Pineapple Salsa:
- 3 cups fresh pineapple, chopped into tidbits
- 1 large red bell pepper, diced
- 1/3 cup red onion, diced
- 1 medium jalapeño, deseeded and finely diced (optional)
- 1/4 cup fresh cilantro
- Juice of 2 limes
- 8 large leaves of lettuce, rinsed and dried
- 1/4 cup Thai sweet chili sauce (store-bought)
Instructions:
- Preheat oven to 400°F and line a baking sheet with parchment.
- Set up a dredging station: place flour on one plate, whisk both eggs in a bowl, and mix coconut, breadcrumbs, and garlic powder on a second plate.
- Using the two-hand method (one for dry, one for wet), coat each shrimp in flour, then egg, then coconut mixture—press to coat well.
- Arrange shrimp in a single layer on the baking sheet without overlap.
- Bake for 8–10 minutes until golden brown.
- For an air fryer: cook at 400°F for 6–8 minutes, working in batches if needed.
Recipe credit: Inspired by coastal flavors and recipes like this one from Fifty Shades of Yum.