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Beer Battered Shrimp Lettuce Wraps with Mango Avocado Salsa

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  • 1 pound of raw, deveined shrimp
  • 3/4 cup all-purpose flour
  • 3/4 cup beer
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 4 tablespoons coconut oil
  • 8-12 butter or bibb lettuce leaves
  • 1/3 cup flaked, unsweetened coconut
  • sweet chile sauce for drizzling

mango avocado salsa

  • 1 roma tomato, chopped
  • 1 jalapeƱo, seeds removed and finely diced
  • 1/2 mango, peeled and chopped
  • 1/2 avocado, chopped
  • 1/4 cup freshly chopped cilantro
  • 1/2 lime, juiced
  • a pinch of salt + pepper


  • In a large bowl, whisk together flour, salt, pepper, smoked paprika and garlic powder. Add beer and whisk together until a smooth batter forms. Toss shrimp in the batter coat – I did this in three batches.
  • Heat a large skillet over medium heat and add 1.5 tablespoons of coconut oil. Once hot, add the battered shrimp and cook until golden and crispy, about 2 minutes per side. Remove and let drain on a paper towel and repeat with remaining batches.
  • Add coconut to a small saucepan over medium-low heat, tossing and stirring with a wooden spoon for 4-5 minutes until toasted. Set aside.
  • TO assemble lettuce wraps, add shrimp with a sprinkle of toasted coconut and a drizzle of sweet chile sauce. Add salsa on top!

mango avocado salsa

  • Combine all ingredients together in a bowl and toss well. You can make this the night before, a few hours before or immediately before. It keeps in the fridge (in a sealed container) for 2-3 days.

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