These healthy Grilled Shrimp Lettuce Wraps with Sweet Chili Sauce, Mango, and Toasted Coconut are the perfect fast weeknight dinner!
This post is sponsored by BabbleBoxx.com on behalf of Single Edition Media.
Hey, fam! Happy Friday! I’m really excited about today’s post because it features these Grilled Shrimp Lettuce Wraps with Sweet Chili Sauce, Mango, and Toasted Coconut recipe from none other than Oprah Winfrey! I’m working with BabbleBoxx on this post to bring you some fun outdoor eats and entertaining tips using some amazing products.
Before I have to stand in the heat and grill my shrimp, I need a great tasting healthy frozen snack to keep me cool. Froozer is a great natural alternative to a traditional popsicles, that’s made with 100% perfectly ripened whole fruit, no added sugar, and no juice or concentrate. There are no preservatives, they’re non-GMO, gluten-free, dairy-free, and have only 35-40 calories per easy to grab and go tube. To figure out where you can find Froozer in your area, check here, and for a coupon, click here!
To make sure that your shrimp doesn’t stick to your grill or grill pan, cooking spray is essential. I am a huge fan of the new PAM Spray Pump Oils that help control how much you use to aid in reducing added fat and calories. Instead of a continuous aresol spray, these are non-aresol with a pump so that you can count how many sprays you’re using. It’s genius! Plus, since there are no artificial colors, flavors or preservatives, you can make sure all your recipes have the flavor you want with the superior non-stick of PAM.
I don’t know about you, but it seems like I have to buy new grilling tools every year. It’s hard to find a good quality set, but I think I’ve finally discovered them. These True Value tools are some of the best grilling accessories I’ve ever owned. This sleek stainless steel set comes with a basting brush, tongs, and 4 in 1 spatula. The 4 in 1 spatula is a turner, meat tenderizer, bottle opener, and knife edge all in one tool. I may or may not have used them as a turner and as a bottle opener today (don’t tell). These are exclusive to True Value and compare to national brand quality, but with a lower cost. Say no more!
As I mentioned, I got this recipe from Oprah’s incredible cookbook, Food, Health, and Happiness. Now, I don’t know if you know this, but Oprah is my QUEEN. I just watched about five hours of her most famous interviews on YouTube the other day and I’m not sorry about it. So, when I recieved this cookbook, I fangirled just a tad (read: A LOT). This book is chock full of on-point recipes for great meals and a better life. She filled the book with dishes that were created alongside her favorite chefs and paired them with personal essays. It really is is a behind-the-scenes look into the life and kitchen of Oprah Winfrey. You seriously need it in your life, order it HERE!
I absolutley LOVE how this recipe turned out. It’s definitley going to be a go-to for a quick and heathy lunch when I’m wanting to treat myself a little. The sweet ripe mango and toasted coconut are what put it over edge for me. Mmmmmm. Don’t forget to check out these amazing products and let me know if you try the recipe!
- 1 lb large shrimp, peeled and deveined
- 1 tbsp melted coconut oil
- 1 tsp sea salt
- 1/2 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
- 1/2 cup chopped fresh chives
- 1/2 cup chopped fresh cilantro leaves
- 1 head butter lettuce, leaves separated
- 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.
- 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.
- 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.
- Place the mango in a small bowl and add the remaining lime zest, lime juice, chives, and cilantro.
- 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.