1 18 oz. package SeaPak Coconut Shrimp
1 cup key lime juice
1/2 cup coconut milk
2 tsp cornstarch
1/4 cup brown sugar
2 tsp crushed red pepper
1/4 tsp salt
4 leaves red leaf lettuce
1 lime, sliced in quarters (optional garnish)
2 tsp toasted coconut (optional garnish)
Bake shrimp according to package directions.
Whisk together the sauce ingredients (lime juice, coconut milk, cornstarch, brown sugar, red pepper, and salt) in a medium saucepan and bring to a low simmer.
Cook sauce until slightly thickened, stirring occasionally. Remove from heat and set aside.
Place one lettuce leaf onto each of four serving plates. Divide cooked shrimp onto plates and drizzle with the warm sauce. Serve any remaining sauce in ramekins.
Garnish with a sprinkling of toasted coconut and slices of lime if desired.