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Crispy, crunchy coconut shrimp are delicious for a quick dinner or party snack. Fold them into lettuce leaves, and slick them with a sweet sauce.
Contains: crustacean shellfish, tree nuts.
Note: The shrimp arrives frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place it in a bowl of cold water for about 5 minutes, then drain and pat dry.
What You Get
Peeled, deveined shrimp (see note)
Sweet chili sauce
What You'll Need
Trim away the root end of the butter lettuce, and separate the leaves. Rinse to remove any grit and shake or pat dry. Cut the lime into wedges for serving. Pick the mint leaves and toss the stems. Peel, pit, and dice the avocado.
Drain the shrimp and pat dry with paper towels. In a bowl, whisk 2 large eggs with a fork. Pour 1½ cups of the coconut onto a plate. Season with salt. Dip the shrimp into the eggs, letting the excess drip back into the bowl. Roll it in the coconut, pressing gently to help it stick. Transfer the coated shrimp to a plate.
In a nonstick frying pan over medium heat, warm ¼ cup vegetable oil. When the oil shimmers, working in batches as necessary, add the shrimp and cook until golden, 1 to 2 minutes per side. Transfer to a plate lined with paper towels and sprinkle with salt while still warm. Add a drizzle of oil to the pan between batches, if necessary.
Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions.
To build the lettuce cups, place the leaves on plates, fill with the warm rice and coconut shrimp, and top with the avocado and mint. Serve warm, with the lime wedges for squeezing and sweet chili sauce for dipping.