Thai Shrimp Cabbage Wraps

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Thai-Shrimp-Cabbage-Wraps - IMG_5665
Yields: 8 Servings Difficulty: Medium Prep Time: 1 Hr Cook Time: 15 Mins Total Time: 1 Hr 15 Mins

Experience a flavor burst with crunch from our Spicy Thai Shrimp Cabbage Wraps recipe. The gochujang and crushed peanuts make this a fast favorite for all.

There is a solid amount of prep time, however the cook time is short for the shrimp and cabbage.

We suggest prepping several of them because after you taste one you won’t be able to assemble more Spicy Thai Shrimp Cabbage Wraps quick enough!

As always, please share your spin on our recipes with us on Twitter and Instagram

Take a look at our other recipes for delicious meal ideas

Ingredients

0/14 Ingredients
Adjust Servings
    Shrimp Marinade Ingredients
  • Filling Ingredients

Instructions

0/25 Instructions
  • Gather the ingredients, put a large pot on medium heat 1/3 full of water, and put the shrimp in a large bowl and set aside
  • Place the cabbage in the pot and put the lid on allowing the cabbage to steam while you continue prep
  • In a small bowl combine all marinade ingredients and gently whisk together
  • Scrape marinade mixture into the large bowl
  • Carefully move shrimp around until they are all coated in the marinade and then set aside
  • Rinse off all the veggies and skin the cucumber
  • cut them into halves or thirds depending on how long they are
  • then julienne them to a size allowing 3-4 to fit inside one of the fully assembled wraps later
  • Continue rolling cabbage in the pot and make sure it isn’t overcooking. You want the wraps to stay whole as you peel them off
  • Pick the cilantro leaves
  • Finely chop up the cilantro
  • Put chopped cilantro in a small dish and set aside
  • Take the cabbage out and allow it to rest to prevent burns when you go to peel the layers
  • Season the crushed peanuts with Thai seasoning, plate them and set aside
  • Crush up the peanuts on the cutting board using a thick glass bowl or whatever method you prefer
  • Share your wraps with us on Twitter or Instagram!
  • Deseed and Julienne the tomato
  • Lightly oil the pan with some sesame oil and pour in the marinated shrimp
  • Cut the stalk base off the cabbage to make peeling the layers off easier
  • Carefully pop up the entire outer edge of each leafy layer of the cabbage until you can peel it off whole from the base of each leaf
  • Between peeling cabbage make sure to keep stirring the shrimp and watch for the moment they all turn pink. If you let them cook beyond that point they will be undesirably chewy.
  • Plate the shrimp in a medium sized bowl
  • Once you have enough wraps peeled (8-10 should suffice) you can plate the leaves and rouse the troops
  • allow your hungry compatriots to begin wrap assembly using the cucumber, tomato, shrimp, cilantro, peanuts, and a few drops of gochujang
  • once all toppings are on, roll up the cabbage to contain delicious mixture and dig in

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