Island Shrimp Lettuce Cups Recipe

Name: Island Shrimp Lettuce Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/4 pound Peeled, Deveined Shrimp (21-25 Count); 1 cup Lime Chipotle Marinade; Canola Oil, Or Other Light Colored Oil For Frying; 1/2 cups Yellow Cornmeal; 1/2 cups Sweetened Shredded Coconut; 1/4 teaspoons Salt; 1/4 teaspoons Pepper; 1- 1/2 Tablespoon Butter; 3/4 cups Long Grain White Rice; Salt And Pepper; 2 Tablespoons Granulated Sugar (heaping); 1 whole Bay Leaf; 1- 1/2 cup Good Quality Chicken Stock; 1/4 cups Toasted Slivered Almonds; 1/4 cups Toasted Shredded Sweetened Coconut; 1/2 cups Coconut Milk; 1 Tablespoon Granulated Sugar; 1/2 whole Lime, Zested; 1 whole Head Butter Lettuce, Leaves Removed And Washed; 2 cups Diced Fresh Pineapple; 2 whole Jalapenos, Seeded And Sliced; 1/4 cups Chopped Cilantro; 2 whole Limes, Cut Into Wedges

Servings: persons

1- 1/4 pound Peeled, Deveined Shrimp (21-25 Count)
1 cup Lime Chipotle Marinade
Canola Oil, Or Other Light Colored Oil For Frying
1/2 cups Yellow Cornmeal
1/2 cups Sweetened Shredded Coconut
1/4 teaspoons Salt
1/4 teaspoons Pepper
1- 1/2 Tablespoon Butter
3/4 cups Long Grain White Rice
Salt And Pepper
2 Tablespoons Granulated Sugar (heaping)
1 whole Bay Leaf
1- 1/2 cup Good Quality Chicken Stock
1/4 cups Toasted Slivered Almonds
1/4 cups Toasted Shredded Sweetened Coconut
1/2 cups Coconut Milk
1 Tablespoon Granulated Sugar
1/2 whole Lime, Zested
1 whole Head Butter Lettuce, Leaves Removed And Washed
2 cups Diced Fresh Pineapple
2 whole Jalapenos, Seeded And Sliced
1/4 cups Chopped Cilantro
2 whole Limes, Cut Into Wedges

1
In an airtight container, mix shrimp with lime chipotle marinade.
2
Cover and refrigerate until ready to use.
3
(I marinated mine 1 hour.)
4
To cook shrimp: Preheat a large deep skillet to medium high to high heat with 3/4 inch of oil.
5
In a shallow dish, combine cornmeal, coconut, salt and pepper together.
6
Dip shrimp into mixture, being sure to coat well.
7
(The marinade acts as a really great glue for the breading so be sure to not wipe any of it off!)
8
Place coated shrimp into hot oil and cook 2-3 minutes per side until shrimp are pink and opaque and breading is golden brown.
9
(Youre going to want to have the oil hot enough for the shrimp to sizzle when they hit the pan, but not so hot that they burn before they cook.
10
You can test one shrimp at first and adjust your stove accordingly.)
11
Remove shrimp to paper towels, sprinkle with salt and keep warm.
12
For the rice: Preheat large pot over medium high heat.
13
Melt butter and stir in rice to coat.
14
Stir in salt, pepper, sugar and bay leaf.
15
Pour stock into pot and bring to boil.
16
Cover and reduce heat to low until rice has softened completely, 20-30 minutes.
17
Once cooked, remove from heat, stir in almonds and coconut.
18
Keep rice covered to stay warm.
19
For the coconut sauce: Mix coconut milk with sugar and lime zest.
20
For assembly: Scoop desired amount of rice into bottom of a butter lettuce leaf.
21
Top with pineapple, jalapenos, cilantro, shrimp, sauce and more lime juice if desired.

614

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1- 1/4 pound Peeled, Deveined Shrimp (21-25 Count), 1 cup Lime Chipotle Marinade, Canola Oil, Or Other Light Colored Oil For Frying, 1/2 cups Yellow Cornmeal, and more.

Yes, Island Shrimp Lettuce Cups falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Island Shrimp Lettuce Cups

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