Creamy Green Curry Shrimp Lettuce Wraps with Pickled Radishes

These Thai-inspired lettuce wraps are a flavor explosion in every bite. Tender shrimp and edamame are tossed in a creamy green curry sauce made with sour cream, curry paste and lime juice, then nestled into crisp romaine leaves. The tangy pickled radishes and crispy fried onions add a delightful crunch and zesty finish.

Perfect for a quick weeknight dinner, this dish comes together in just 20 minutes. It’s light yet satisfying, packed with protein and vibrant flavors. Serve as an appetizer or a main course-either way, these wraps are sure to impress.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Green Curry PasteView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

4 ounce EdamameView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1.75 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Zest and quarter the lime. Trim and thinly slice radishes into rounds. Trim the root end from the lettuce and separate leaves.
2. In a small bowl, mix together chili sauce, sour cream, half the green curry paste, 2 tablespoons water, ¾ teaspoon sugar and juice from half the lime (for 4 servings: use all the curry paste, 4 tablespoons water and 2 teaspoons sugar).
3. In another small bowl, combine radishes, lime zest, vinegar, 1 teaspoon sugar, juice from one lime wedge and a pinch of salt and pepper (for 4 servings: use 2 teaspoons sugar and juice from two lime wedges). Set aside to pickle, stirring occasionally. Taste and add more sugar if desired.
4. Open the package of shrimp and drain any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp and edamame; season with a pinch of salt and pepper. Cook, stirring occasionally, until shrimp is pink and cooked through, 4-6 minutes.
5. Remove pan from heat. Pour the creamy curry sauce over the shrimp mixture and stir to coat.
6. Divide lettuce leaves between plates. Fill with the green curry shrimp mixture. Top with pickled radishes (drained) and crispy fried onions. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use chicken instead of shrimp?

Yes, you can substitute shrimp with cooked chicken, such as shredded rotisserie chicken or diced chicken breast.

How do I store leftovers?

Store the shrimp mixture, pickled radishes and lettuce leaves separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving.

Can I make this dish dairy-free?

Yes, you can replace sour cream with a dairy-free alternative like coconut cream or vegan sour cream.