Photo of Grilled Shrimp Lettuce Wraps with Sweet Chili Sauce, Mango & Toasted Coconut by WW

Grilled Shrimp Lettuce Wraps with Sweet Chili Sauce, Mango & Toasted Coconut

Total Time
25 min
15 min
10 min
Perfect for entertaining, your guests will have just as much fun assembling these lettuce wraps as they will eating them. The delicious flavor combinations of sweet Thai chili sauce, lime, coconut oil and mango mix beautifully with the shrimp. Assemble it right before it’s time to serve. Let your guests make their own lettuce wraps and enjoy! The cup-like shape and tender texture of butterhead lettuce make it ideal for a wrap. They have a nice crunch and texture. Butterhead lettuce is sold with the regular lettuce, and sometimes can be found in a plastic container with the roots intact to keep freshness.


Coconut oil

1 Tbsp

Sea salt

1 tsp

Sweet Thai chili sauce

½ cup(s)

Lime zest

2 Tbsp

Fresh lime juice

½ cup(s)


2 medium, peeled, pitted, and cut into small dice


¼ cup(s), chopped


¼ cup(s), chopped

Shredded or chopped butterhead lettuce includes boston and bibb types

1 head(s), leaves seperated

Raw shrimp mixed species (not previously frozen, lower sodium)

1 pound(s)

Dried unsweetened coconut

1 cup(s)


  1. Preheat the oven to 350°F. Place the shrimp in a large bowl and toss with the oil and the salt. Add the sweet chili sauce and half of the lime zest and set aside to marinate at room temperature for 10 minutes.
  2. Place the coconut on a baking sheet and toast for 8 to 10 minutes, until lightly colored, keeping a close watch on it as it can burn quickly. Remove from the oven and transfer to a plate to cool.
  3. Heat a grill or a grill pan to medium-high. Add the shrimp in one layer and cook until nicely browned on the bottom, about 3 minutes. Using tongs, flip the shrimp and cook until browned all over and cooked through, about another 3 minutes. Transfer the shrimp to a serving bowl.
  4. Place the mango in a small bowl and add the remaining lime zest, the lime juice, chives and cilantro.
  5. Put the lettuce leaves onto a platter. Pour some sweet chili sauce into a small dipping bowl. Set out bowls with the mango and the toasted coconut, and invite your guests to assemble their wraps self-serve-style. Serving size: approximately 3 shrimp, 2 tablespoons of coconut. Salsa, lettuce and lime wedges to taste.