Coconut Curry Shrimp Lettuce Cups

Tender shrimp simmered in Rupen’s Coconut Curry Sauce nestle into crisp butter-lettuce leaves for a fresh, tropical bite that’s ready in minutes. Bright ginger, lime, and a pop of red bell pepper make each handheld cup taste like a mini vacation.

Ingredients

1 lb (450 g) raw shrimp, peeled and deveined

1 cup Rupen’s Madras Curry Sauce

1 Tbsp coconut oil (or neutral oil)

1 tsp fresh ginger, minced

½ tsp lime zest

12 large leaves romaine or butter (Bibb) lettuce

½ cup very thinly sliced red bell pepper

¼ cup chopped fresh cilantro

Lime wedges, for serving

Pinch each salt & pepper

Instructions

1. Sear the shrimp – Heat the oil in a wide skillet over medium-high. Add shrimp, season lightly with salt and pepper, and sauté for about 2 minutes.
2. Sauce & simmer – Stir in ginger, lime zest, and Coconut Curry Sauce. Cook 2–3 minutes more, just until the shrimp turn pink and the sauce thickens slightly.
3. Assemble cups – Spoon 2–3 shrimp and a drizzle of sauce into each lettuce leaf. Top with bell pepper and cilantro.
4. Serve with lime wedges (and plenty of napkins!).