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Coconut Shrimp Lettuce Boats


1/2 lbs. shrimp, peeled and deveined

1 cup gluten free all purpose flour

1 can unsweetened coconut milk

8 ounces shredded coconut

1 bag frozen cauliflower rice

1 bag frozen cauliflower rice with veggies

1 bunch green onion, chopped

Romain lettuce

1 tbsp. coconut aminos

Salt and pepper

1 tbsp. coconut oil


Cook the bag of frozen cauliflower rice with veggies on the stop top and add the extra bag of frozen cauliflower rice and cook on medium heat

Add coconut aminos, salt and pepper, and a handful of green onion and cover with lid until fully cooked and place on low

Place the flour, coconut milk, and coconut shreds in 3 separate bowls

Lightly coat each shrimp with flour

Dip into the coconut milk

Toss the shrimp with the shredded coconut

Place on a plate and put into fridge for 20 minutes

Add the coconut oil to the pan and cook on medium/high heat

Add the shrimp to the pan, flipping after 3-5 minutes, until both sides are golden brown

Place shrimp on a paper towel and set aside

Place as many romaine lettuce boats as you want onto a platter and fill with the cauliflower mixture

Top the coconut shrimp onto each boat

Sprinkle with extra green onion and a little coconut aminos for extra flavor


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