Shrimp and Mango Lettuce Cups with Coconut Rice
Can you say #TACOS? (Well Lettuce Tacos I guess..)
I saw a version of this recipe in a parenting magazine and KNEW you would love it! With a few simple tweaks I made it healthier and more colorful! It's simple, fresh and UBER tasty!
Shrimp and Mango Lettuce Cups with Coconut Rice
For the Mango Salsa:
- 2 cups diced cucumber
- 1 peeled and diced mango
- 2TBPS chopped cilantro
- 2TBSP chopped mint
- 1/4 cup red onion
- 1tsp minced garlic
- 2TBPS red wine vinegar
- Salt and pepper to taste
For the Rice:
- 2 cups cooked basmati rice
- 1/2 can full fat coconut milk
- 1TBSP raw sugar
- 2tsp ground or fresh ginger
- a (tiny) pinch of salt
You Also Need:
- Sesame oil
- Thawed shrimp
- Cajun seasoning
- Bibb lettuce
TO ASSEMBLE:
- Cook the rice according to directions. Once it's done stir in the full fat coconut milk, sugar, ginger and salt. Let sit.
- Clean and chop all ingredients for mango salsa and toss with the red wine vinegar, garlic and S&P.
- Heat the sesame oil in a large non-stick skillet. Place the shrimp in the pan and sprinkle with cajun spice. Flip over once to continue cooking. When those bad boys turn pink they are done!
- Place lettuce cups on plate and fill with mango salsa and shrimp. Serve with coconut rice.
