Ingredients:
- 1 lb peeled & deveined shrimp
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- ½ cup chopped cilantro
- ¼ cup chopped mint
- 1 tbsp lime juice
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp grated ginger
- ½ tsp red pepper flakes (adjust to taste)
- 1 (13.5 oz) can coconut milk
- 1 tbsp olive oil
- 1 tbsp sesame oil
- Lettuce leaves for wrapping (butter, romaine or iceberg work well)
Instructions:
In a large bowl, combine the shredded cabbage, carrots, cilantro, mint, lime juice, soy sauce, honey, ginger, and red pepper flakes. Mix well and set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove from the skillet and set aside.
In the same skillet, add the coconut milk and bring to a simmer. Reduce heat to low and cook for 5 minutes, stirring occasionally.
Add the sesame oil to the sauce and stir to combine.
To assemble the wraps, spoon a generous amount of the shrimp mixture onto each lettuce leaf. Top with a spoonful of the coconut sauce and enjoy!