Combine the Thai dressing ingredients in a bowl and set aside.
Heat 1 tsp. coconut oil in a skillet over medium heat. Add the shrimp and cook 1-2 minutes per side, until pink and no longer translucent (they should be opaque). Remove from heat and set aside.
Combine the shallot, red onion, cilantro and mint in a small bowl and mix to combine. In a large bowl, add the chopped lettuce. Sprinkle with the herb and onion mixture. Layer the cooked shrimp over top and drizzle with the dressing.
Brown sugar can be substituted for palm sugar if you can't find palm sugar (link to purchase is in the recipe card).
The shrimp will only need to cook 1-2 minutes per side. They are done when they are no longer opaque.
Use more or less Thai chilies in the dressing depending on your spice preference. Thai chilies can be very spicy.
Fresh lime juice should always be used. Bottled will not have the same flavor.