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Thai Shrimp Lettuce Wraps

Serves: 4


  • 2 lbs jumbo Shrimps, peeled and deveined
  • Pinch of Sea Salt
  • 2 tablespoons fresh lime juice
  • 2 garlic cloves, sliced or minced
  • 1 inch Fresh ginger, grated
  • 2 Green onions, chopped + for garnish
  • ½ tablespoon Organic Coconut oil
  • Pinch of Sea Salt
  • 1 tablespoon Thai Red Curry Paste
  • Large iceberg lettuce leaves or any larger lettuce leaves


  • Chopped fresh Thai basil, cilantro or parsley (optional)
  • Sesame seeds
  • Dry cilantro leaves


  1. Wash, peel and deveine all the shrimps, then place them in a large mixing bowl.
  2. Add 2 tablespoons of fresh lime juice, 2 garlic cloves, grated ginger, sea salt and green onions. Mix it well, and allow it to marinate for 15 minutes (if you marinate it longer, place it in the fridge).
  3. Heat Xtrema 10” Skillet for a couple minutes at medium temperature. Add ½ tablespoon of coconut oil, and let it melt.
  4. Add shrimps carefully in the hot oil, and cook for about 20-30 seconds on each side. Season the shrimps with pinch more of Sea Salt.
  5. Add 1 tablespoon or more of RED curry paste, stir to coat the shrimp, place the lid on and cook for 3 minutes; Remove from the heat, but keep the lid on until ready to be served.
  6. Wash the lettuce, and pat dry with paper towels.
  7. Garnish the sauce with sesame seeds, dry cilantro and/or Fresh cilantro, Thai basil or parsley and chopped green onions.
  8. Serve the shrimps in the skillet along with the lettuce and dipping sauces on the side.


  • Shrimps could be replaced with chicken breast, cut into strips.
  • For the best results, use fresh shrimps.
  • You may use Thai GREEN curry paste as a substitute.
Thai Shrimp Lettuce Wraps

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