Curry-spiced shrimp are grilled until juicy, then served in crisp lettuce with jasmine rice and crunchy fried onions. It’s a build-your-own meal that comes together fast.
Ingredients
- 1 Tbsp. Thai red or green curry paste
- 1 Tbsp. canola oil
- 1 tsp. rice vinegar
- 1 ¼ lbs. raw large shrimp, peeled and deveined
- 1 lime
- 1 red bell pepper
- 2 (8.8 - oz.) pkgs. Nature's Promise® 90 Second Jasmine Rice
- 1 head Boston or Bibb lettuce
- ½ cup store-bought crispy fried onions
Steps
- In a large bowl, whisk 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 a soaked bamboo skewer. Grill skewers until shrimp are cooked through, 3 minutes per side.
- Meanwhile, cut lime into wedges. Core bell pepper and remove the seeds. Finely chop bell pepper. In a medium bowl, combine bell pepper, salt and juice from 1 lime wedge and stir.
- Microwave rice according to package directions. Separate lettuce leaves. Remove shrimp from skewers. Make lettuce wraps with shrimp, rice, bell pepper and fried onions. Serve with remaining lime wedges to squeeze over top.
This recipe is
- Nut-free
- Dairy-free
- Egg-free
Tags
- Thai curry shrimp
- 30-minute meal
- Fresh Magazine July August 2026
- weeknight recipe
- summer grilling