Shrimp, Mango and Coconut Lettuce Wraps

Preparation Time:	25 minutes
Total Time:	25 minutes
Servings	4 servings

Ingredients

36 medium cooked, peeled shrimp or prawns (about 2/3 lb/350 g) See Note.
2 green onions, thinly sliced
1 ripe mango, peeled, pitted, finely diced
1 medium tomato, finely diced
1/4 cup (60 mL) chopped fresh cilantro or mint
1/4 cup (60 mL) unsweetened medium or large coconut flakes
2 tbsp (30 mL) lime juice
2 tbsp (30 mL) orange juice
1 tsp (5 mL) honey
1/4 tsp (1 mL) ground coriander
1/4 tsp (1 mL) ground cumin
pinch salt
1 head butter lettuce, separated into individual leaves
Sriracha or other hot chili sauce (optional)

Method

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.

Please enable cookies to be able to place your online grocery order