Remove tail shells from shrimp and discard. Cut each shrimp in half lengthwise; place in a large bowl. Add the green onions, mango, tomato, cilantro or mint, coconut flakes, lime and orange juice, honey, ground coriander and cumin and salt. Toss to combine. Can be made an hr. ahead. Keep chilled.
To serve, fill lettuce leaves with the shrimp mixture. Drizzle filling with Sriracha sauce, if desired.
Note: Cooked, peeled shrimp or prawns are sold in our Seafood Department, thawed or frozen. If you buy frozen, thaw and pat dry before using.