Apricot Habanero Glazed Shrimp Lettuce Cups with Coconut-Lime Slaw

Apricot Habanero Glazed Shrimp Lettuce Cups with Coconut-Lime Slaw

A bright, handheld starter or light dinner that highlights Coo Moo Apricot Habanero by glazing plump shrimp and finishing with a crunchy coconut-lime slaw. Sweet heat from the jam balances tangy lime, creamy avocado, and crisp butter lettuce for a vibrant, approachable dish.

Ingredients

• 1 pound large shrimp, peeled and deveined (tails on or off), pat dry
• 2 tablespoons olive oil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• Salt and freshly ground black pepper, to taste
• 1/3 cup Coo Moo Apricot Habanero (product link)
• 1 tablespoon soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 8 to 10 large butter lettuce leaves, rinsed and patted dry
• 1 ripe avocado, thinly sliced
• 2 green onions, thinly sliced
• 1/4 cup fresh cilantro leaves, roughly chopped

Coconut-Lime Slaw

• 2 cups shredded green cabbage (or coleslaw mix)
• 1/2 cup shredded carrot
• 1/4 cup unsweetened shredded coconut, lightly toasted
• 2 tablespoons mayonnaise
• 1 tablespoon Greek yogurt (optional for creaminess)
• 1 tablespoon fresh lime juice
• 1 teaspoon honey or agave
• Salt and pepper, to taste

Garnish

• Fresh lime wedges
• Extra cilantro leaves
• Sesame seeds (optional)

Instructions

1. Make the slaw: In a medium bowl whisk mayonnaise, Greek yogurt (if using), lime juice, honey, salt and pepper until smooth. Stir in shredded cabbage, carrot and toasted coconut. Taste and adjust seasoning. Chill while you prepare the shrimp to let flavors meld.
2. Season the shrimp: In a bowl toss shrimp with olive oil, smoked paprika, ground cumin, salt and pepper until evenly coated.
3. Prepare the glaze: In a small bowl mix Coo Moo Apricot Habanero with soy sauce, rice vinegar and toasted sesame oil. Reserve 2 tablespoons of glaze for finishing drizzle.
4. Cook the shrimp: Heat a large nonstick skillet over medium-high heat. Add shrimp in a single layer and cook 1.5 to 2 minutes per side until just opaque and pink. Reduce heat to medium-low, add the Apricot Habanero glaze to the skillet and toss shrimp gently for 30 to 45 seconds until the glaze becomes glossy and sticky and coats the shrimp. Remove from heat immediately to avoid overcooking.
5. Assemble lettuce cups: Place butter lettuce leaves on a serving platter. Spoon a tablespoon or so of coconut-lime slaw into each leaf, add 2 to 3 glazed shrimp, a slice or two of avocado, and a sprinkle of sliced green onions and cilantro.
6. Finish and serve: Drizzle the reserved glaze sparingly over the assembled cups, add a squeeze of fresh lime, and sprinkle sesame seeds if using. Serve immediately while shrimp are warm and slaw is crisp.

Notes

• For an extra crunch add thinly sliced radish or chopped roasted peanuts on top.
• To make this gluten-free, use tamari in place of soy sauce.
• Leftover glazed shrimp are great chopped into a grain bowl or tossed into a cold pasta salad.