This post may contain affiliate links. Please read our disclosure policy.
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!
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.
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
http://clarissanicole.com