Heat Bai Cocofusion in a saucepot over medium-high heat. Simmer until reduced by half. Stir in red chili sauce and sesame oil. Reduce heat to medium and simmer an additional 5 minutes. Remove from heat and cool to room temperature.
Treat yourself to sweet, spicy, and tangy lettuce wraps filled with crispy gluten-free shrimp.
Servings and Ingredients
|Bai Coconut Sauce|
|1 (18-oz.) bottle Bai Cocofusion Andes coconut lime flavored beverage|
|3 tbsp. Thai sweet red chili sauce|
|2 drop(s) sesame oil|
|Laiki Rice Coated Shrimp|
|1 (3.53-oz.) pkg. Laiki black rice crackers with sea salt|
|12 raw jumbo shrimp, peeled, devieined, tails removed|
|1 tbsp. Hy-Vee cornstarch|
|1 tbsp. chile-infused oil|
|Hy-Vee ground black pepper|
|1 tsp. Hy-Vee refined coconut oil|
|12 large lettuce leaves, such as butter, iceberg, or red leaf lettuce|
|Daikon radishes, julienne cut|
|Fresh basil, chopped|
Things To Grab
- Food process
- Silicone pastry brush
Meanwhile, place rice crackers in a food processor and process until finely ground. Toss shrimp with corn starch shaking off excess. Brush with chile oil and season with salt and black pepper. Press finely ground crackers onto both sides of shrimp.
Add coconut oil to a skillet over medium-high heat. Add shrimp in batches; saute 1 to 2 minutes per side or until shrimp is opaque. Remove from heat and keep warm. Repeat with remaining shrimp.
Fill lettuce leaves with shrimp and desired toppings; drizzle with Bai Coconut Sauce. Serve with lime wedges and remaining sauce if desired.
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 60mg
- Sodium: 690mg
- Total Carbohydrates: 52g
- Protein: 15g
Chef Chris Remery; Clinton, Iowa