If you’re craving a light, flavorful lunch that dances on your palate, try these Thai Broiled Shrimp Lettuce Wraps. With vibrant flavors and a fresh crunch, they’re perfect for a midday reprieve, bringing a taste of Thailand straight to your kitchen. Enjoy the excitement of a savory dish that won’t weigh you down!
Why I Love This Recipe
I stumbled upon this recipe during a summer cooking class focused on Southeast Asian cuisine. The combination of herbaceous freshness and spicy zing captivated me immediately. I soon found myself making it for lunch every week, sharing it with friends who were just as enchanted by the colorful presentation and delightful flavors.
Why You’ll Love It Too
- Quick and easy to prepare in just 20 minutes
- Healthy and light, perfect for warm days
- Customizable with your favorite dipping sauces
- Family-friendly recipe that even kids enjoy
- Gluten-free and low-carb, ideal for various diets
Ingredient Notes
• Shrimp (1 pound): Use fresh or frozen shrimp; peel and devein them if necessary.
• Thai red curry paste (2 tablespoons): Look for brands like Mae Ploy or Thai Kitchen for authentic flavor.
• Lettuce leaves (1 cup): Butter lettuce or romaine works best for wraps.
• Coconut milk (1/2 cup): Canned coconut milk gives richness; use light coconut milk for a lower-calorie option.
Step-by-Step Instructions
- In a bowl, toss the shrimp with Thai red curry paste and coconut milk until evenly coated.
- Spread the shrimp out on the prepared baking sheet and broil for 5-7 minutes, or until they turn pink and charred slightly.
- While the shrimp is broiling, separate the lettuce leaves and arrange them on a serving platter.
- Once cooked, allow the shrimp to cool slightly, then fill each lettuce leaf with shrimp and serve immediately.
Things I’ve Learned
• If the shrimp are overcooked, they can become rubbery; keep a close eye on them under the broiler.
• To store leftovers, keep the shrimp and lettuce separate in airtight containers for up to 2 days.
• You can easily double this recipe for meal prep or entertaining.
• Make the filling ahead of time and assemble just before serving for a fresh, crisp experience.
FAQs
Q: How should I store leftovers?
A: Store covered in the refrigerator for up to 3 days for best quality and freshness.
Q: Can I substitute ingredients?
A: Yes, most ingredients can be swapped for similar alternatives.
Four-Ingredient Thai Broiled Shrimp Lettuce Wraps
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons Thai red curry paste
- 1 cup lettuce leaves (butter or romaine)
- 1/2 cup coconut milk
Instructions
- Preheat your broiler to high and line a baking sheet with aluminum foil.
- In a bowl, toss the shrimp with Thai red curry paste and coconut milk until evenly coated.
- Spread the shrimp out on the prepared baking sheet and broil for 5-7 minutes, or until they turn pink and charred slightly.
- While the shrimp is broiling, separate the lettuce leaves and arrange them on a serving platter.
- Once cooked, allow the shrimp to cool slightly, then fill each lettuce leaf with shrimp and serve immediately.
This recipe has become a go-to favorite in my kitchen, and I hope it brings as much joy to your table as it does to mine!
