These Thai-inspired Red Curry Shrimp Lettuce Wraps are bright, flavorful, and incredibly simple to make. They work beautifully as a quick weeknight dinner or as a lively appetizer when you’re entertaining. I served them recently alongside a beef stir-fry for a satisfying, Whole30-friendly meal, and everyone enjoyed the bold, savory flavors.
This recipe leans on pantry staples—curry paste and full-fat coconut milk—to create an authentic-tasting sauce with minimal effort. If you keep Whole30-compliant curry paste and unsweetened coconut milk on hand, you can quickly pull together Thai-inspired meals that don’t compromise on flavor. I often reach for a store-bought red curry paste and canned full-fat coconut milk to speed things along, but you can always make your own paste if you prefer.
Thai-Inspired Red Curry Shrimp Lettuce Wraps
Prep: 20 mins | Cook: 20 mins | Total: 40 mins
Ingredients
- 2 lbs peeled and deveined shrimp
- 2 tbsp olive oil, divided
- Salt and pepper, to taste
- 2 cloves garlic, minced
- 2 tbsp red curry paste
- 1/2 cup full-fat unsweetened coconut milk
- 2 tsp fish sauce
- 6 basil leaves, thinly sliced (julienned)
- 1 tbsp fresh mint, chopped
- 1 tbsp fresh cilantro, chopped
- 1 head butter lettuce, leaves separated
Instructions
- Remove shrimp tails if present. Slice each shrimp lengthwise, cutting all the way through so each becomes two thinner pieces (similar to butterflying, but fully cut).
- Place the cut shrimp in a bowl and toss with 1 tablespoon of olive oil. Season lightly with salt and pepper.
- Heat a large skillet over medium-high heat and add the remaining 1 tablespoon of oil. When the oil is hot but not smoking, add the shrimp in a single layer. Sear until lightly golden on both sides, about 3–4 minutes per side depending on size. Transfer the cooked shrimp to a plate and set aside.
- If the skillet looks dry, add a touch more oil. Add the minced garlic and the red curry paste, and sauté for about 1 minute until fragrant—be careful not to burn the garlic.
- Pour in the coconut milk and add the fish sauce, whisking or stirring until the curry paste is fully incorporated and the sauce is smooth.
- Return the cooked shrimp to the skillet, tossing to coat them evenly in the curry-coconut sauce so the flavor clings to each piece.
- Stir in the basil, mint, and cilantro, tossing gently just to combine and wilt the herbs slightly.
- Remove from heat and spoon the saucy shrimp into butter lettuce leaves. Serve immediately while warm and enjoy.
These wraps are best eaten right away so the lettuce stays crisp and the shrimp remains tender. If you prefer, serve the shrimp over cauliflower rice or steamed jasmine rice for a heartier plate.
Notes and Tips
- For the most aromatic result, use a high-quality red curry paste that suits your desired heat level.
- Full-fat coconut milk creates a richer, creamier sauce; shake the can well before measuring. Unsweetened coconut milk will keep the flavors balanced.
- Fresh herbs make a big difference—basil, mint, and cilantro add brightness that cuts through the richness of the sauce.
- If you’re preparing these as an appetizer for guests, keep the cooked shrimp and sauce warm and set out lettuce leaves for self-assembly.
Nutrition information is estimated automatically and should be used only as an approximation.
Additional Info
Author: Alex Snodgrass
If you enjoyed this recipe, leave a comment below and share how you served it—these shrimp lettuce wraps pair wonderfully with stir-fried vegetables or a simple cucumber salad for a complete, balanced meal.
