Laiki Rice Coated Shrimp Wraps with Bai Coconut Sauce

Recipe

Main Dish
Laiki Rice Coated Shrimp Wraps with Bai Coconut Sauce

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User Rating

5 out of 5 stars
Rate it:
4 ratings

Recipe Data

4
Servings
30min
Prep
35min
Total

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Description

Treat yourself to sweet, spicy, and tangy lettuce wraps filled with crispy gluten-free shrimp.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
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
12raw jumbo shrimp, peeled, devieined, tails removed
1 tbsp.Hy-Vee cornstarch
1 tbsp.chile-infused oil
Hy-Vee salt
Hy-Vee ground black pepper
1 tsp.Hy-Vee refined coconut oil
12large lettuce leaves, such as butter, iceberg, or red leaf lettuce
Desired Toppings
Shredded carrots
Daikon radishes, julienne cut
Fresh cilantro
Fresh basil, chopped
Cucumber, chopped

Things To Grab

  • Saucepan
  • Food process
  • Silicone pastry brush
  • Skillet

Directions

  1. 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. 

  2. 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.

  3. 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.

  4. Fill lettuce leaves with shrimp and desired toppings; drizzle with Bai Coconut Sauce. Serve with lime wedges and remaining sauce if desired.

Nutrition facts

Servings

380 Calories per serving

Amounts Per Serving

  • Total Fat: 15g
  • Cholesterol: 60mg
  • Sodium: 690mg
  • Total Carbohydrates: 52g
  • Protein: 15g

Daily Values

0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 4%

Recipe Source:

Chef Chris Remery; Clinton, Iowa