I want to give Friday a big, fat hug.
It’s been a week.
That started with a Monday.
I’m dramatic, so the caps help convey how rough it felt. Anyway—food helps. Would you like some lettuce wraps? If I’m craving them, you probably are too. For me, things have to be seriously delicious to be worth wrapping in lettuce. That’s just how it is.
The great thing about these beer-battered shrimp is that you don’t need to deep fry them. You can make the whole recipe from start to finish in about 30 minutes. I used coconut oil instead of olive or vegetable oil. It’s a favorite for cooking seafood—light and flavorful—and it reminds me of my dad cooking beer-battered fish years ago in a shallow pan. This method is easier than deep frying and just as tasty. I’m planning to try it for my crispy shrimp tacos next time.
With Lent flying by, I never did a seafood roundup, mainly because there are too many favorites to pick just a few. I love fish—so many ways to enjoy it. If I had to choose a few standout dishes, here are a few that I always come back to: crisp salmon with dijon cream, toasted sesame ginger salmon, shrimp burgers with chipotle cream and coconut-peach salsa, tilapia burgers with watermelon salsa, and crab cake sliders with pineapple-kiwi salsa. I’m a little obsessed with fruit salsas, apparently.
If you want a more involved project, fresh New England clam chowder with brown-butter garlic croutons is worth the effort, though I’ll admit it’s a bit time-consuming. For something small and fun, BLT salmon sliders are adorable and let you sample more bites. Two of my essential, slightly odd favorites are salt-and-vinegar chip-crusted fish and clams casino pizza—both unexpected and delicious.
Beer Battered Shrimp Lettuce Wraps with Mango Avocado Salsa
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Ingredients
- 1 pound 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 jalapeño, 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
Instructions
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In a large bowl, whisk together the flour, salt, pepper, smoked paprika, and garlic powder. Add the beer and whisk until a smooth batter forms. Toss the shrimp in the batter to coat, working in batches if needed.
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Heat a large skillet over medium heat and add about 1.5 tablespoons of coconut oil. Once hot, add the battered shrimp and cook until golden and crispy, about 2 minutes per side. Transfer to paper towels to drain and repeat with remaining shrimp.
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Toast the flaked coconut in a small saucepan over medium-low heat, stirring with a wooden spoon for 4–5 minutes until lightly golden. Set aside.
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To assemble the lettuce wraps, place shrimp in a lettuce leaf, sprinkle with toasted coconut, and drizzle with sweet chile sauce. Top with the mango avocado salsa and serve immediately.
mango avocado salsa
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Combine the tomato, jalapeño, mango, avocado, cilantro, lime juice, and a pinch of salt and pepper in a bowl. Toss gently to combine. This salsa can be made a few hours ahead and stored in a sealed container in the refrigerator for 2–3 days.
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I appreciate you so much!
Now I want to go to the beach. Someone make that happen, please.