Thai Shrimp Wraps
"This is out of the September 2009 "Oxygen" magazine. I made this using cooked baby shrimp...and flour tortillas...very refreshing."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (172.5 g)
- Calories 216.9
- Total Fat - 5.1 g
- Saturated Fat - 0.9 g
- Cholesterol - 125.3 mg
- Sodium - 713.4 mg
- Total Carbohydrate - 27.5 g
- Dietary Fiber - 3.6 g
- Sugars - 2.5 g
- Protein - 16.3 g
- Calcium - 103.6 mg
- Iron - 1 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place the tortillas on a flat surface and layer lettuce followed by shrimp, cucumber, cilantro and peanuts.
Step 2
Sprinkle with seasonings, if desired.
Step 3
Roll up securely and serve.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For the tortillas, use whole wheat if possible for added nutrition.
- When choosing shrimp, look for ones that are labeled “cooked” and “ready to eat” for convenience.
- Instead of tortillas, use lettuce wraps for a low-carb alternative. The benefit of this substitution is that it reduces the amount of carbohydrates in the recipe for those who are looking to cut down on their carb intake.
- Instead of peanuts, use cashews for a different flavor and texture. The benefit of this substitution is that it provides a different flavor and texture to the dish, making it a unique and enjoyable experience.
Asian Veggie Wrap Substitute the shrimp for 1/4 pound of julienned carrots, 1/4 pound of julienned red bell peppers, and 1/4 pound of julienned snow peas. Omit the peanuts and cilantro, and add 1 tablespoon of soy sauce and 1 tablespoon of sesame oil to the mix. Roll up securely and serve.
Thai Fried Rice - This dish is a great accompaniment to the Thai Shrimp Wraps because it adds a delicious savory flavor and texture to the meal. The fried rice is made with jasmine rice and is cooked with garlic, onions, and vegetables, making it a great side dish that is full of flavor.
Thai Cucumber Salad: This light and refreshing salad is a great way to round out the meal. It is made with cucumbers, tomatoes, red onion, and a flavorful dressing of lime juice, fish sauce, and fresh herbs. It adds a bright and tangy flavor to the meal, and pairs perfectly with the Thai Fried Rice and Shrimp Wraps.
FAQ
Q: Can I use a different type of tortilla?
A: Yes, you can use any type of tortilla that you prefer. However, keep in mind that different types of tortillas may affect the overall flavor of the dish.
Q: Can I make this dish ahead of time?
A: Yes, you can make this dish ahead of time and store it in the refrigerator for up to 3 days. When you are ready to serve, simply warm it up in the oven or microwave.
2 Reviews
You'll Also Love
Fun facts:
FUN FACT 1: The use of cilantro as an ingredient in Thai dishes is thought to have been introduced to Thailand by the Portuguese, who brought it to the region during the 16th century.
FUN FACT 2: The traditional Thai wrap is called "Khanom Pang Na Goong", which translates to "shrimp toast wrap". It is a popular street food in Thailand, and is often served as a snack or appetizer.