Thai Shrimp Wraps
Bursting with bold flavors and vibrant textures, Thai Shrimp Wraps are the ultimate fresh and satisfying dish that's perfect for any occasion. Delicately wrapped in soft rice paper, these handheld delights feature succulent, marinated shrimp caramelized to perfection, paired with crisp julienned carrots, cucumber, and sweet red bell peppers. Fresh cilantro and mint add a fragrant herbal punch, while tender rice noodles balance each bite. The wraps are served alongside a creamy, nutty peanut dipping sauce made with coconut milk and a hint of sriracha for subtle heat. Ready in just 30 minutes, these colorful wraps are an ideal appetizer, light lunch, or impressive party dish, offering a healthy mix of proteins, vegetables, and bold Thai-inspired flavors.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 12 large pieces Shrimp (peeled and deveined)
- 8 pieces Rice paper wraps
- 1 medium Carrot (julienned)
- 1 medium Cucumber (julienned)
- 1 medium Red bell pepper (thinly sliced)
- 0.5 cup Fresh cilantro
- 0.25 cup Fresh mint leaves
- 1 cup Cooked thin rice noodles
- 2 tablespoons Soy sauce
- 2 tablespoons Lime juice
- 2 cloves Garlic (minced)
- 1 tablespoon Sesame oil
- 2 tablespoons Peanuts (crushed)
- 3 tablespoons Peanut butter
- 2 tablespoons Coconut milk
- 1 teaspoon Brown sugar
- 1 teaspoon Sriracha (optional)
- 2 tablespoons Water
Instructions
In a medium bowl, mix soy sauce, lime juice, minced garlic, and sesame oil to make the shrimp marinade.
Add shrimp to the marinade and let sit for 10 minutes.
Heat a skillet over medium heat and cook the shrimp for 2-3 minutes on each side until they are fully cooked and slightly caramelized. Remove from heat and set aside.
Prepare the peanut sauce by whisking together peanut butter, coconut milk, brown sugar, water, and sriracha (if using). Adjust seasoning to taste.
Set up a workspace with a large bowl of warm water, laying out the rice paper wraps and the prepared vegetables, herbs, cooked shrimp, and rice noodles.
Dip one rice paper wrap into the warm water for 10-15 seconds until soft and pliable.
Place the softened rice paper on a clean surface. Add a small portion of shrimp, carrots, cucumber, red bell pepper, cilantro, mint, and rice noodles in the center.
Fold the bottom of the rice paper over the filling, then fold in the sides, and roll tightly to form a wrap.
Repeat with the remaining rice paper wraps and ingredients.
Serve the Thai shrimp wraps with the peanut sauce on the side for dipping. Garnish with crushed peanuts if desired.
Nutrition Facts
Calories |
303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 509 mg | 22% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 6.4 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 98 mg | 8% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 582 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
