Shrimp and Mango Lettuce Cups with Coconut Rice

Can you say #TACOS? (Well Lettuce Tacos I guess..)

I saw a version of this recipe in a parenting magazine and KNEW you would love it! With a few simple tweaks I made it healthier and more colorful! It's simple, fresh and UBER tasty! 

Shrimp and Mango Lettuce Cups with Coconut Rice

Shrimp and Mango Lettuce Cups with Coconut Rice

For the Mango Salsa:

  • 2 cups diced cucumber
  • 1 peeled and diced mango
  • 2TBPS chopped cilantro
  • 2TBSP chopped mint
  • 1/4 cup red onion
  • 1tsp minced garlic
  • 2TBPS red wine vinegar
  • Salt and pepper to taste

For the Rice:

  • 2 cups cooked basmati rice 
  • 1/2 can full fat coconut milk
  • 1TBSP raw sugar
  • 2tsp ground or fresh ginger
  • a (tiny) pinch of salt

You Also Need:

  • Sesame oil
  • Thawed shrimp
  • Cajun seasoning
  • Bibb lettuce


  1. Cook the rice according to directions. Once it's done stir in the full fat coconut milk, sugar, ginger and salt. Let sit. 
  2. Clean and chop all ingredients for mango salsa and toss with the red wine vinegar, garlic and S&P.
  3. Heat the sesame oil in a large non-stick skillet. Place the shrimp in the pan and sprinkle with cajun spice. Flip over once to continue cooking. When those bad boys turn pink they are done!
  4. Place lettuce cups on plate and fill with mango salsa and shrimp. Serve with coconut rice.