Coogirl Candy Glazed Shrimp Lettuce Cups with Pickled Mango Slaw

Coogirl Candy Glazed Shrimp Lettuce Cups with Pickled Mango Slaw

Bright, fresh, and quick to assemble, these handheld lettuce cups pair sweet-spicy Coogirl Candy with tender pan-seared shrimp and a crisp pickled mango slaw. The dish is light and vibrant, perfect for a casual dinner, appetizer for a gathering, or a colorful party platter.

Ingredients

• 1 pound large shrimp, peeled and deveined (tails optional)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 2 tablespoons unsalted butter
• 1/3 cup Coogirl Candy (product link)
• 2 teaspoons fresh lime juice
• 10 to 12 butter lettuce leaves or Bibb lettuce cups, washed and dried
• Pickled Mango Slaw
  • 1 small ripe mango, peeled and julienned (about 1 cup)
  • 1/2 small red bell pepper, thinly sliced
  • 1/4 small red onion, thinly sliced
  • 1 tablespoon rice vinegar
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon kosher salt
  • 1 tablespoon chopped cilantro
• Quick Garnishes
  • 1/4 cup crumbled queso fresco or feta (optional)
  • 2 tablespoons toasted sesame seeds or chopped roasted peanuts
  • Wedges of lime

Instructions

1. Make the pickled mango slaw: In a small bowl whisk rice vinegar, apple cider vinegar, sugar, and salt until sugar dissolves. Add julienned mango, sliced red bell pepper, and red onion. Toss to coat, stir in cilantro, and set aside to marinate while you cook the shrimp. The slaw can sit for 10 to 20 minutes to develop brightness.
2. Season the shrimp: Pat shrimp dry with paper towels. In a bowl toss shrimp with kosher salt, cumin, and smoked paprika until evenly coated.
3. Cook the shrimp: Heat a large skillet over medium-high heat. Add olive oil. When shimmering, add shrimp in a single layer and sear 1.5 to 2 minutes per side until pink and just cooked through. Remove shrimp to a plate and set aside.
4. Glaze the shrimp: Reduce heat to medium. In the same skillet add butter and 1/3 cup Coogirl Candy. Stir until the butter melts and the jam loosens into a glossy glaze, about 1 minute. Add lime juice. Return shrimp to the skillet and toss quickly to coat evenly in the glaze, 30 to 45 seconds. Remove from heat to avoid overcooking.
5. Assemble the lettuce cups: Arrange lettuce leaves on a serving platter. Spoon 1 to 2 tablespoons pickled mango slaw into each leaf, then place 2 to 3 glazed shrimp on top. Drizzle any extra glaze from the pan sparingly over the shrimp.
6. Garnish and serve: Sprinkle with queso fresco or feta if using and scatter toasted sesame seeds or chopped peanuts for crunch. Serve with lime wedges on the side for squeezing. These are best enjoyed immediately while shrimp are warm and slaw is crisp.

Notes

• Creative use of Coogirl Candy: In this recipe Coogirl Candy acts both as a finishing glaze and a bright condiment in the slaw. For extra depth, stir 1 teaspoon soy sauce into the glaze for savory umami contrast.
• Make-ahead tip: Prepare the pickled mango slaw up to 6 hours ahead and refrigerate. Cook shrimp and glaze just before serving so they remain juicy.
• Dietary swaps: For a vegetarian version, pan-sear firm tofu or king oyster mushroom “scallops” and glaze them the same way.

Ready in about 25 minutes, these Coogirl Candy Glazed Shrimp Lettuce Cups balance sweet, spicy, tangy, and crunchy for an inviting handheld dish that looks as good as it tastes.