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These Thai-Inspired Red Curry Shrimp Lettuce Wraps are so tasty and easy.

Thai-Inspired Red Curry Shrimp Lettuce Wraps

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! 

Thai-Inspired Red Curry Shrimp Lettuce Wraps

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
5 from 1 vote

Thai-Inspired Red Curry Shrimp Lettuce Wraps

Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes


  • 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


  • 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

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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Recipe Rating


  1. 5 stars
    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!