Green Curry Shrimp Lettuce Bowl Recipe

Name: Green Curry Shrimp Lettuce Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small bunch of cilantro (3 ounces), leaves and stems, chopped (1 1/2 cups); 1 cup unsweetened coconut milk; 3 tablespoons fresh lime juice; 1/2 small onion, chopped; 2 serrano chiles, chopped; 2 garlic cloves, chopped; 1 1/2 tablespoons minced fresh lemongrass, tender inner bulb only; 1 1/2 tablespoons Asian fish sauce; 1 tablespoon minced peeled fresh ginger; 1 1/2 teaspoons ground coriander; 1 1/2 teaspoons ground cumin; 1 teaspoon white peppercorns, coarsely crushed; 1/2 teaspoon salt; 2 tablespoons unsalted butter; 2/3 cup unsalted roasted cashews (3 ounces); 1 pound shelled and deveined large shrimp; 1 small yellow bell pepper, chopped; 1 small head of iceberg lettuce, cored and thinly sliced; 1 1/2 cups finely shredded green cabbage; Cilantro sprigs, for garnish

Servings: persons

1 small bunch of cilantro (3 ounces), leaves and stems, chopped (1 1/2 cups)
1 cup unsweetened coconut milk
3 tablespoons fresh lime juice
1/2 small onion, chopped
2 serrano chiles, chopped
2 garlic cloves, chopped
1 1/2 tablespoons minced fresh lemongrass, tender inner bulb only
1 1/2 tablespoons Asian fish sauce
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon white peppercorns, coarsely crushed
1/2 teaspoon salt
2 tablespoons unsalted butter
2/3 cup unsalted roasted cashews (3 ounces)
1 pound shelled and deveined large shrimp
1 small yellow bell pepper, chopped
1 small head of iceberg lettuce, cored and thinly sliced
1 1/2 cups finely shredded green cabbage
Cilantro sprigs, for garnish

1
Make the curry sauce In a blender, combine all of the ingredients and blend at high speed until smooth.
2
Cook the shrimp In a large skillet, melt the butter.
3
Add the cashews and toast over moderately high heat, stirring, until lightly browned, about 2 minutes.
4
Add the shrimp and yellow pepper and cook, stirring, untilthe shrimp are turning pink, about 3 minutes.
5
Add the curry sauce and simmer, stirring constantly, until the sauce is hot, 2 to 3 minutes.
6
In a large bowl, toss the lettuce with the cabbage, then divide among 4 wide, shallow bowls.
7
Top with the shrimp and curry sauce, garnish with cilantro sprigs and serve right away.

303

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 small bunch of cilantro (3 ounces), leaves and stems, chopped (1 1/2 cups), 1 cup unsweetened coconut milk, 3 tablespoons fresh lime juice, 1/2 small onion, chopped, and more.

Yes, Green Curry Shrimp Lettuce Bowl falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Green Curry Shrimp Lettuce Bowl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions