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Thai-Inspired Red Curry Shrimp Lettuce Wraps
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5 from 1 vote

Thai-Inspired Red Curry Shrimp Lettuce Wraps

Prep Time20 minutes
Cook Time20 minutes
Total Time40 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!