Coogirl Candy Glazed Shrimp Lettuce Cups with Charred Corn Relish

Coogirl Candy Glazed Shrimp Lettuce Cups with Charred Corn Relish

A fresh, no-bake handheld that balances sweet heat from Coogirl Candy with bright citrus, crunchy vegetables, and plump grilled shrimp. Fast to prepare, visually vibrant, and perfect for a casual dinner or party appetizer.

Ingredients (serves 4)

• 1 pound large shrimp, peeled and deveined (tails optional)
• 3 tablespoons olive oil, divided
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/3 cup Coogirl Candy
• 1 tablespoon soy sauce
• 1 tablespoon lime juice, plus extra wedges to serve
• 1 ear fresh corn (or 1 cup frozen corn, thawed)
• 1/2 cup finely diced red bell pepper
• 1/4 cup finely diced red onion
• 1 small jalapeño, seeded and minced (optional for extra heat)
• 2 tablespoons chopped fresh cilantro
• 8 to 12 butter lettuce leaves, washed and dried
• 1/3 cup crumbled queso fresco or feta
• 1/4 cup thinly sliced radishes for crunch
• Flaky sea salt, to finish

Equipment

• Large cast iron skillet or grill pan (or outdoor grill)
• Mixing bowls and a spoon
• Tongs

Instructions

1. Make the charred corn relish: Heat 1 tablespoon olive oil in a dry cast iron skillet over medium-high heat. When hot, add the corn kernels and let them cook without stirring for 2 to 3 minutes to develop char marks. Toss and continue to cook until lightly browned in spots, about 2 to 3 more minutes. Remove from heat and transfer to a bowl.
2. Add the red bell pepper, red onion, jalapeño (if using), cilantro, and 1 tablespoon lime juice to the warm corn. Stir to combine and set aside to let flavors meld.
3. Season the shrimp: In a medium bowl toss the shrimp with smoked paprika, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil. Let sit while you prepare the glaze and pan.
4. Make the Coogirl glaze: In a small saucepan over low heat combine Coogirl Candy and soy sauce. Warm gently, stirring until the jam loosens to a saucy consistency, about 2 to 3 minutes. Stir in 1 tablespoon lime juice. Remove from heat.
5. Cook the shrimp: Heat the remaining 1 tablespoon olive oil in the skillet or grill pan over medium-high heat. Add shrimp in a single layer and cook until they turn opaque and pink, 1.5 to 2 minutes per side depending on size. During the last 30 seconds of cooking, brush or spoon the Coogirl glaze generously over each shrimp so it becomes shiny and sticky. Remove shrimp to a plate.
6. Assemble the lettuce cups: Arrange butter lettuce leaves on a platter. Spoon 1 to 2 tablespoons of charred corn relish into each leaf. Top with 2 to 3 glazed shrimp, a sprinkle of crumbled queso fresco, and a few radish slices.
7. Finish and serve: Drizzle any remaining glaze lightly over the assembled cups, finish with a pinch of flaky sea salt and extra cilantro if desired. Serve immediately with lime wedges.

Notes and Serving Suggestions

• For a vegetarian option swap shrimp for grilled king oyster mushroom slices brushed with the same glaze.
• If you prefer more heat, add an extra spoonful of chopped Coogirl Candy to the corn relish for a sweet-spicy kick through the filling.
• These lettuce cups are great for entertaining because guests can pick them up and eat with their hands. Leftover shrimp keep for one day in the refrigerator but are best served fresh.

Enjoy a bright, crunchy bite where Coogirl Candy provides a glossy, spicy-sweet glaze that ties the dish together.