Spicy Coconut Shrimp Lettuce Wraps with Mango Salsa

Ingredients:

• 1 lb shrimp, peeled and deveined
• ½ cup unsweetened shredded coconut
• ¼ cup rice flour
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper
• Salt and black pepper to taste
• Vegetable oil for frying
• For the Mango Salsa:
• 1 ripe mango, diced
• ½ red onion, finely chopped
• ½ cup chopped cilantro
• 1 jalapeño pepper, seeded and minced (adjust to taste)
• Juice of 1 lime
• Salt and black pepper to taste

Instructions:

1. In a bowl, combine the shredded coconut, rice flour, cumin, paprika, cayenne pepper, salt, and black pepper.

2. Dredge each shrimp in the coconut mixture, ensuring it's evenly coated.

3. Heat about ½ inch of vegetable oil in a large skillet over medium heat. Carefully add the breaded shrimp and fry until golden brown and cooked through, about 2-3 minutes per side. Remove the shrimp from the pan and set aside on paper towels to drain.

4. While the shrimp are frying, prepare the mango salsa: Combine the diced mango, red onion, cilantro, jalapeño, lime juice, salt, and pepper in a bowl. Stir gently to combine.

5. To assemble the lettuce wraps, separate large lettuce leaves (butter or romaine work well). Spoon a few pieces of fried shrimp onto each leaf. Top with a generous spoonful of mango salsa. Serve immediately and enjoy!