These Shrimp lettuce wraps are filled with sweet and spicy honey chipotle shrimp and are served with creamy mango cilantro sauce. These flavor-packed tacos make the perfect handheld appetizers, healthy game day snack or low-carb lunch or dinner!
Rinse the shrimp with cold water, drain and pat dry with paper towels. Set aside
Combine all marinade ingredients in a blender or food processor and blend to a smooth paste. Stir in the shrimp, and mix well to thoroughly coat. Marinate for at 30 minutes in the refrigerator.
For the sauce, combine all ingredients in your blender and pulse until smooth. Taste and add more salt or lime juice, if needed. Prep all your add ins. Separate the lettuce leaves from the head and refrigerate on a plate until serving.
Heat a skillet on high heat and add 1 tsp of coconut oil. Add 1/3 to half of your shrimp to the very hot skillet and fry for about 1 minute per side until they are nicely charred and has changed from gray/translucent to light pink.
Add shrimp and toppings to lettuce, drizzle with mango cilantro sauce, and garnish with chopped cilantro.