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Thai Red Curry Shrimp Lettuce Wraps with Coconut Lime Sauce

These Thai-Inspired Red Curry Shrimp Lettuce Wraps are flavorful, quick to prepare, and perfect for a weeknight dinner or a lively appetizer when entertaining.

Thai-Inspired Red Curry Shrimp Lettuce Wraps

I often keep curry paste and coconut milk on hand so I can pull together a bold Thai-inspired dish in minutes. These wraps are Whole30-friendly when you use compliant ingredients like unsweetened coconut milk and a compliant red curry paste. They pair beautifully with other mains or can be served as an appetizer—either way they’re always a hit.

Thai-Inspired Red Curry Shrimp Lettuce Wraps

Thai-Inspired Red Curry Shrimp Lettuce Wraps

Thai-Inspired Red Curry Shrimp Lettuce Wraps

Prep:
20
Cook:
20
Total:
40

Ingredients

  • 2 lbs. peeled and deveined shrimp
  • 2 tbsp. olive oil
  • salt and pepper to taste
  • 2 cloves minced garlic
  • 2 tbsp. red curry paste
  • 1/2 cup full fat unsweetened coconut milk
  • 2 tsp. fish sauce
  • 6 leaves basil julienned
  • 1 tbsp. freshly chopped mint
  • 1 tbsp. freshly chopped cilantro
  • 1 head butter lettuce

Instructions

  • Remove tails from shrimp if present. Cut each shrimp in half lengthwise, slicing through as if to butterfly but cutting completely through.
  • Toss the cut shrimp in a bowl with 1 tablespoon olive oil, salt, and pepper to coat evenly.
  • Heat 1 tablespoon olive oil over medium-high in a large skillet. When the oil is hot but not smoking, add shrimp and sear until lightly golden, about 3–4 minutes per side. Transfer cooked shrimp to a plate and set aside.
  • If the skillet looks dry, add the remaining tablespoon of oil. Add minced garlic and red curry paste, sautéing until fragrant, about 1 minute. Take care not to burn the garlic.
  • Pour in the coconut milk and add the fish sauce. Whisk to combine and break up any clumps of curry paste.
  • Return the cooked shrimp to the pan and toss to coat them in the sauce.
  • Stir in the julienned basil, chopped mint, and chopped cilantro. Toss briefly to distribute the herbs.
  • Remove from heat and spoon the shrimp mixture into butter lettuce leaves. Serve immediately and enjoy.

Nutrition information is provided as an approximation and should be used as a general guideline.

Additional Info

Author:
Alex Snodgrass




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