Thai-Inspired Red Curry Shrimp Lettuce Wraps

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!

5 from 1 vote

Thai-Inspired Red Curry Shrimp Lettuce Wraps

Prep: 20 minutes mins

Cook: 20 minutes mins

Total: 40 minutes mins

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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.

Additional Info

Author: Alex Snodgrass

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