This bold and fragrant dish brings together tender grilled shrimp marinated in Thai red curry paste, lime, and garlic, served over fluffy coconut rice infused with fresh basil and a touch of heat from Jalapeño. Wrapped in Bibb lettuce with bean sprouts, peanuts, and lime, it’s a vibrant, build-your-own meal full of texture and flavor.

Ingredients

For the Shrimp Marinade:

• 1/4 cup fresh lime juice (about 3 limes)
• 1/4 cup vegetable oil (plus more for grilling)
• 3 Tablespoons Thai red curry paste
• 2 Tablespoons fish sauce
• 3 garlic cloves, grated
• 1 1/2 pounds large shrimp, peeled and deveined (tails left on)

For the Basil-Coconut Rice:

• 1 (13.5-ounce) can unsweetened coconut milk
• 1 1/2 cups jasmine rice
• 2 Tablespoons unsalted butter
• White part of 4 scallions, thinly sliced (green parts reserved)
• 2 cups fresh basil leaves (plus extra for garnish)
• 1/2 Jalapeño, seeded and chopped
• 1/2 teaspoon kosher salt
• 1/2 cup water

For Assembly and Serving:

• Bibb lettuce leaves
• 2 cups bean sprouts
• 1/2 cup chopped peanuts
• Lime wedges

Preparation

1. Marinate the Shrimp: In a medium bowl, whisk together lime juice, vegetable oil, red curry paste, fish sauce, and grated garlic. Add the shrimp and toss to coat. Cover and refrigerate for 30 minutes to 1 hour.
2. Prepare Skewers and Grill: If using bamboo skewers, soak 10 skewers in water for at least 30 minutes. Preheat grill to medium-high and brush grates with oil.
3. Make the Basil-Coconut Rice: In a blender, combine coconut milk, basil leaves, Jalapeño, 1/2 teaspoon salt, and 1/2 cup water. Blend until smooth.
4. In a medium saucepan, melt butter over medium-high heat. Add sliced scallion whites and sauté for 2 minutes. Stir in jasmine rice and the basil-coconut mixture. Bring to a simmer, reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, about 15 to 17 minutes. Remove from heat and keep covered until ready to serve.
5. Grill the Shrimp: Thread the marinated shrimp onto skewers. Grill for 2 to 3 minutes per side, or until shrimp are opaque and slightly charred.
6. Assemble and Serve: Fluff the rice with a fork and stir in the reserved scallion greens. Fill Bibb lettuce leaves with a scoop of basil-coconut rice, a grilled shrimp or two, bean sprouts, chopped peanuts, and fresh basil. Serve with lime wedges on the side.