Tyler Brooks
aka The Tropical Paradise Crunch
Getting diagnosed with celiac wasn’t the end of my culinary world—it was the beginning of a new adventure. These coconut shrimp wraps happened during a particularly creative evening when I was missing the crispy texture I used to love in regular breaded foods. The coconut gives that satisfying crunch without any gluten, and the fresh lettuce wraps make it feel like a healthy indulgence. My non-gluten-free friends actually prefer these to the wheat version!
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup unsweetened shredded coconut
- 1/2 cup almond flour
- 2 eggs, beaten
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 3 tablespoons avocado oil
- 1 head butter lettuce, leaves separated
- 1 mango, diced
- 1 avocado, sliced
- 1/4 cup fresh cilantro
- 2 tablespoons lime juice
- 1 tablespoon raw honey
- 1/4 teaspoon red pepper flakes
Instructions
- Prep the Coating: Mix shredded coconut, almond flour, garlic powder, paprika, salt, and pepper in a shallow bowl.
- Set Up Dredging Station: Place beaten eggs in one bowl, coconut mixture in another. Pat shrimp completely dry with paper towels.
- Coat the Shrimp: Dip each shrimp in egg, then press firmly into coconut mixture, coating both sides. Place on a plate.
- Cook the Shrimp: Heat avocado oil in a large skillet over medium heat. Cook shrimp 2-3 minutes per side until golden and coconut is crispy. Internal temp should reach 145°F.
- Make the Sauce: Whisk lime juice, honey, and red pepper flakes in a small bowl until honey dissolves.
- Assemble Wraps: Place 3-4 shrimp in each lettuce cup, top with mango, avocado, cilantro, and drizzle with lime honey sauce.
Tips
- Make sure shrimp are completely dry before coating for best adhesion
- Don’t overcrowd the pan – cook in batches if needed
- Serve immediately while coconut coating is still crispy
- Add sliced jalapeños for extra heat, or cucumber for more crunch
