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These Thai-Inspired Red Curry Shrimp Lettuce Wraps are so tasty and easy.
Whether for a weeknight meal or even a fun appetizer when entertaining, I just love this recipe! I made these as an appetizer for friends the other day and served them with my Mongolian Beef Stir Fry for a fantastic, Whole30-approved meal and they all loved it!
I always keep curry pastes and coconut milk in my pantry so that I can whip up a delicious Thai-inspired meal. Whole30-approved meals never have to lack flavor and spunk if you keep your pantry stocked with Whole30 compliant items like this. I use Thai Kitchens curry pastes and unsweetened coconut milk, which are Whole30 compliant. I hope you enjoy these Thai-Inspired Red Curry Shrimp Lettuce Wraps!
For another delicious lettuce wrap recipe, try my Honey-Garlic Chicken Lettuce Wraps!
Thai-Inspired Red Curry Shrimp Lettuce Wraps
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 of basil leaves julienned
- 1 tbsp. freshly chopped mint
- 1 tbsp. freshly chopped cilantro
- I head of butter lettuce
Instructions
- Remove tail if there is still a tail on the shrimp. Now, cut the shrimp in half lengthwise (like you are about to butterfly it, but cut all the way through).
- Place cut shrimp in a bowl with 1 tbsp. of olive oil and season with salt and pepper, toss to coat.
- Heat 1 tbsp. oil over med-high heat in a large skillet (preferably cast iron), when the oil is hot but not smoking, add shrimp and sear on both sides until lightly golden, about 3-4 mins per side. When shrimp is done, use a slotted spoon to transfer to a plate. Set aside.
- If your skillet is dry, add more tbsp. oil to the skillet. Add garlic and red curry paste and saute until fragrant, about 1 minute, being careful not to burn the garlic.
- Add in the coconut milk and the fish sauce, whisk until there are no longer clumps.
- Add back in the shrimp and toss to coat.
- Add fresh basil, cilantro and mint. Toss once more.
- Remove from heat and serve in butter lettuce leaves. Enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you think this would translate well served cold as a salad? I’m trying to find recipes that don’t need to be heated up for my weekday lunches when I’m out in the road.
the flavors are so good in this dish, i think it would be delightful either hot OR cold. Let us know if you try it and how it is.
I searched your site for “red curry” because I needed to use mine, and we made this. This is so easy and delicious, and I could drink the sauce. I also needed to use up some zucchini and mushrooms I had so I chopped them up and added them after the shrimp cooked, and they were a great addition. Love this!
We made this recipe last night. Its amazing! Thanks for sharing
Ahh this looks amazing!! I havent been doing whole 30 recently but once I jumo back into it, i’ll definitely be adding this recipe into rotation.. yum!
xx Nikki
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