These sweet and savory lettuce cups taste like you’re on a vacation! Coconut, lime, pineapple, jalapenos, cilantro, sweet rice and shrimp get stacked up in butter lettuce for a light and flavorful meal!
In an airtight container, mix shrimp with lime chipotle marinade. Cover and refrigerate until ready to use. (I marinated mine 1 hour.)
To cook shrimp:
Preheat a large deep skillet to medium high to high heat with 3/4 inch of oil. In a shallow dish, combine cornmeal, coconut, salt and pepper together. Dip shrimp into mixture, being sure to coat well. (The marinade acts as a really great glue for the breading so be sure to not wipe any of it off!) Place coated shrimp into hot oil and cook 2-3 minutes per side until shrimp are pink and opaque and breading is golden brown. (You’re 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. You can test one shrimp at first and adjust your stove accordingly.) Remove shrimp to paper towels, sprinkle with salt and keep warm.
For the rice:
Preheat large pot over medium high heat. Melt butter and stir in rice to coat. Stir in salt, pepper, sugar and bay leaf. Pour stock into pot and bring to boil. Cover and reduce heat to low until rice has softened completely, 20-30 minutes. Once cooked, remove from heat, stir in almonds and coconut. Keep rice covered to stay warm.
For the coconut sauce:
Mix coconut milk with sugar and lime zest.
For assembly:
Scoop desired amount of rice into bottom of a butter lettuce leaf. Top with pineapple, jalapenos, cilantro, shrimp, sauce and more lime juice if desired.
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Very yummy! I reduced the amount of coconut in the cornmeal and rice as its consistency isn’t my most favorite ingredient. For the chipotle lime marinade, I mixed together the juice of one lime, about a teaspoon of honey, and some chipotle pepper seasoning. I don’t know that I could taste it threw the cornmeal breading but I’ll marinate them again when I make this again…tomorrow night!
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
by Lori Kemph | Mutt & Chops in
Main Courses
Prep: Cook:
Serves: 2 Level: Easy
6 Comments
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singleindakitchen on 4.26.2011
you didn’t specify in your directions but I assume you want us to take the tails off the shrimp before we marinade them?
thekitchencurtains on 4.2.2011
I’ve had something similar to this but the recipe made me want to give it a shot. I made up a zesty salsa to go along and a variation on the marinade based on what we had in the fridge. You can see the changes on my blog. It was delicious! Thanks for the reminder.
barb on 8.24.2010
Had something quite similar when on a beach vacation to Mexico years ago………have tried to recreate many times and I think yours may do the job…….thanks!!
Lauren's Latest on 8.17.2010
I bought mine from the store. If you wanted to skip over that step, then you can just coat the shrimp in flour, egg and then the cormeal & coconut, you’ll still get the same sort of effect.
rlhoyt on 8.17.2010
Is the lime chipotle marinade bottled or homemade?