06.19.17

Thai Red Curry Shrimp Lettuce Wraps

Hello Thai food, we meet again. These Thai Red Curry Lettuce Cups are so tasty, easy and perfect for either a weeknight meal or even a fun appetizer when entertaining! I made them as an appetizer for friends the other day and served them with my Mongolian Beef Stirfry 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 delicious thai food whenever I want and I highly recommend you do the same. 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.

Thai Red Curry Shrimp Lettuce Wraps
Serves 4
Write a review
Print
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 2 lbs. peeled and deveined shrimp
  2. 2 tbsp. olive oil
  3. salt and pepper, to taste
  4. 2 cloves minced garlic
  5. 2 tbsp. red curry paste
  6. 1/2 cup full fat, unsweetened coconut milk
  7. 2 tsp. fish sauce
  8. 6 leaves of basil leaves, julienned
  9. 1 tbsp. freshly chopped mint
  10. 1 tbsp. freshly chopped cilantro
  11. I head of butter lettuce
Instructions
  1. 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).
  2. Place cut shrimp in a bowl with 1 tbsp. of olive oil and season with salt and pepper, toss to coat.
  3. 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.
  4. 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.
  5. Add in the coconut milk and the fish sauce, whisk until there are no longer clumps.
  6. Add back in the shrimp and toss to coat.
  7. Add fresh basil, cilantro and mint. Toss once more.
  8. Remove from heat and serve in butter lettuce leaves. Enjoy!
The Defined Dish http://www.thedefineddish.com/

You Might Also Like

1 Comment

  • Reply
    Nikki
    June 19, 2017 at 7:42 pm

    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
    http://clarissanicole.com

  • Leave a Reply

    find me on Instagram @thedefineddish