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Spicy coconut shrimp lettuce wraps with mango basil salsa


Serves 4
*Please Note: If you've ordered a serving of 2 portions, you will need to divide the volume of ingredients by half.


Once your order has been made it will be fullfilled within 48 hours.

Spicy Coconut Shrimp Lettuce Wraps Recipe

  • Mango Basil Salsa

    • 3 mangos, peeled and small diced (700g)
    • 2 green onions thinly sliced (66g)
    • 2 shallots small diced (96g)
    • 5 large basil leaves, julienned (44g)
    • 1 lime zest and juice (54g)
    • Salt and fresh ground black pepper to taste


    1. Combine all ingredients together, mix it well.

    Spicy Coconut Shrimp

    • 1 lb shrimp
    • 2 jalapenos, seeded and thinly sliced (110g)
    • 3 large garlic cloves, sliced (15g)
    • 1/2-inch piece ginger small diced (25g)
    • 2 Tbsp. brown sugar (52g)
    • 2 Tbsp. soy sauce (60ml)
    • 1/2 lime, zested + juice (27g)
    • 1/4 cup coconut milk (60ml)
    • 1 Tbsp. chopped fresh basil leaves (20g)
    • 2 Tbsp. vegetable oil
    • Salt and pepper to taste
    • 2 heads butter leaf lettuce


    1. In a medium bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt, and pepper. Add the shrimp and marinate in the refrigerator for 30 minutes.
    2. Remove the shrimp from the marinade and thread onto skewers*.
    3. Preheat the grill on medium-high and oil the grates. Place the shrimp on a hot grill, cover and cook for 1 1/2 – 2 minutes on each side or until shrimp is opaque. You can also grill the shrimp in a grilling basket (without skewering) for 4-5 minutes, stirring regularly during cooking. Set aside to cool slightly.

    To serve: top each lettuce leaf with shrimp and salsa. Eat immediately.

  • Environment-friendly packaging available for a deposit of $50. Available upon request and due upon first pick up or delivery. 

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