Almost a month ago I made some excellent Thai Chicken Lettuce Wraps, and while enjoying them I started imagining a new version with shrimp and coconut curry. I described the idea out loud to Paul: “Ooh—shrimp lettuce wraps with a coconut curry sauce.” He gave an approving nod while still chewing, and the idea stuck.
My head is always full of recipe ideas—living with a food blogger keeps things deliciously inventive. These shrimp lettuce wraps are straightforward and flavorful. The filling starts with sautéed onion, garlic, and fresh grated ginger, then adds plenty of crunchy water chestnuts, tender bamboo shoots, and bright red bell pepper for color and crunch.
And the shrimp—don’t forget the shrimp. Bite-sized pieces cook quickly and stay tender when watched carefully. I like to serve the filling in crisp Boston butter lettuce leaves; they’re soft, sturdy, and perfect for wraps. If you prefer iceberg you can use it, but give butter lettuce a try—you’ll be glad you did.
Now about the coconut curry sauce: while the shrimp are the star of the wraps, this sauce takes them over the top. It’s rich, fragrant, and surprisingly easy to make. Combining full-fat coconut milk with curry powder and a touch of cayenne yields a silky, flavorful sauce that pairs perfectly with the savory shrimp and crisp vegetables.
To serve, drizzle the sauce over the shrimp-filled lettuce cups and finish with a sprinkle of roasted, salted peanuts for extra texture and a squeeze of lime if you like. The result is a quick, healthy, and satisfying meal that also works well as an appetizer.
Description
These shrimp lettuce wraps are a quick, healthy, delicious meal. They also make a great party appetizer.
Ingredients
- For the shrimp filling:
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 3–4 garlic cloves, minced
- 2 inches fresh ginger, grated
- 1 (8 ounce) can water chestnuts, drained and cut into strips
- 1 (8 ounce) can bamboo shoots, drained and chopped
- 3 tablespoons soy sauce
- 1 teaspoon fish sauce
- 1/2 teaspoon sriracha (optional)
- 1 red bell pepper, chopped
- 1/2 pound shrimp, peeled, deveined and cut into 1-inch pieces; season with 1/4 teaspoon sea salt and 1/4 teaspoon black pepper
- For the coconut curry sauce:
- 1 (13.3 ounce) can full-fat coconut milk, divided
- 2 tablespoons plus 1 teaspoon curry powder
- Cayenne pepper to taste (optional)
- Sea salt to taste
- 1 tablespoon arrowroot powder or cornstarch
- For serving:
- 1/4 cup salted, roasted peanuts, roughly chopped
- 1 head Boston butter lettuce
- 1 lime, cut into wedges (optional)
Instructions
- For the shrimp filling:
- Heat a wok or large skillet over medium-low heat. Melt the coconut oil, then sauté the chopped onion for about 5 minutes, until tender.
- Add the minced garlic and grated ginger and cook until fragrant, about 1 minute.
- Add the water chestnuts, bamboo shoots, soy sauce, fish sauce, and sriracha (if using). Stir and sauté about 5 minutes so the flavors combine.
- Add the chopped red pepper and sauté for about 1 minute.
- Push the vegetables up the sides of the wok or to one side of the skillet, creating space over direct heat. Add the shrimp and cook until opaque and pink—shrimp cook quickly, so watch closely to avoid overcooking. Once done, remove from heat.
- For the coconut curry sauce:
- While the shrimp are cooking, prepare the sauce. Heat a small saucepan over medium-high heat.
- Reserve 2 tablespoons of the coconut milk for the arrowroot slurry and add the remaining coconut milk to the saucepan with the curry powder. Whisk together until smooth. Bring the mixture to a gentle simmer and reduce slightly—do not boil.
- Season with salt and cayenne to taste, adjusting until you’re happy with the balance.
- In a small bowl, whisk the reserved coconut milk together with the arrowroot powder or cornstarch until smooth and lump-free.
- Slowly whisk the slurry into the simmering coconut curry, stirring until the sauce thickens, about 2 minutes.
- To serve:
- Arrange butter lettuce leaves on a platter. Spoon the shrimp and vegetable mixture into a bowl, and place the coconut curry sauce in a small bowl for drizzling. Put chopped peanuts and lime wedges in separate small bowls.
- Assemble each wrap just before eating: fill a lettuce leaf with the shrimp mixture, drizzle with coconut curry, sprinkle with peanuts, and add a squeeze of lime if desired.
- Store leftovers in separate containers for up to 4–5 days. Reheat the shrimp mixture gently to avoid making the shrimp rubbery.
Notes
A sauté moves quickly, so have all ingredients prepped and ready before you start cooking. That way you can add them to the pan without delay and preserve texture and flavor.