Grilled Shrimp Lettuce Wraps with Sweet Chili Sauce, Mango, and Toasted Coconut
Prep time
Cook time
Total time
Serves: Serves 8
  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp melted coconut oil
  • 1 tsp sea salt
  • ½ cup Thai sweet chili sauce, plus more for serving
  • zest and juice of two limes
  • 1 cup unsweetened flaked coconut
  • 2 mangos, peeled, pitted, and cut into small dice
  • ½ cup chopped fresh chives
  • ½ cup chopped fresh cilantro leaves
  • 1 head butter lettuce, leaves separated
  1. Preheat oven to 350ºF. Place the shrimp in a large bowl and toss with the oil and salt. Add the sweet chili sauce and half of the lime zest and set aside to marinate at room temp for 10 minutes.
  2. Place the coconut on a baking sheet and toast for 8-10 minutes, until lightly colored, keeping a close eye on it, as it can burn quickly. Remove from the oven and transfer to a plate to cool.
  3. Heat a grill or grill pan over medium-high heat. Add the shrimp in one layer and cook until nicely browned on the bottom, about 3 minutes. If using a grill, you can thread your shrimp on metal skewers to make flipping easier. Using tongs, flip the shrimp and cook until browned all over, about another 3 minutes. Transfer the shrimp to a serving bowl.
  4. Place the mango in a small bowl and add the remaining lime zest, lime juice, chives, and cilantro.
  5. Put the lettuce leaves onto a platter. Pour some sweet chili sauce into a small dipping bowl. Set out bowls with the mango and the toasted coconut. Let your guests assemble their lettuce wraps as they wish.
Recipe by My Modern Cookery at