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Grilled Shrimp Lettuce Wraps

Looking for more ideas for quick seafood dinners? These easy Thai curry–spiced grilled shrimp lettuce wraps are on the table in under 30 minutes.

Serves 4
Ready in 26 mins
Prep time 20 mins
Cooking time 6 mins
411 calories per serving


> 1 tbsp Thai red or green curry paste
> 1 tbsp canola oil
> 1 tsp rice vinegar
> 1 1/4 lbs raw large shrimp, peeled and deveined
> Soaked bamboo skewers
> 1 lime
> 1 red bell pepper
> 2 (8.8 oz) pkgs Nature's Promise ® 90 Second Jasmine Rice
> 1 head Boston or Bibb lettuce
> 1/2 cup store-bought crispy fried onions


In a large bowl, whisk the curry paste, oil, and vinegar until smooth. Pat shrimp dry, add to bowl, and toss with curry paste mixture. Season with salt and pepper. Set grill or grill pan to medium-high. Thread 4–5 shrimp onto each skewer. Grill shrimp skewers 3 min. per side, until shrimp are cooked through.
Meanwhile, cut the lime into wedges. Core the bell pepper and remove the seeds. Finely chop the bell pepper. In a medium bowl, combine bell pepper, salt, and the juice from 1 lime wedge and stir.
Microwave the rice according to package directions. Separate the lettuce leaves. Remove shrimp from skewers. Make lettuce wraps with shrimp, rice, bell pepper, and the fried onions. Serve with remaining lime wedges to squeeze over top.

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