Thai Shrimp Wraps

We’re here again talking about seafood! Did you know that the Responsible Choice logo helps customers identify fresh & frozen seafood and shelf-stable tuna products that are verified as meeting our Responsible Seafood Policy. These products contain seafood that is third-party audited to ensure it has been raised or caught in ways that help safeguard future supplies and keep ecosystems thriving. With this recipe, the marinade is where it’s at! Prep this recipe a little bit ahead of time and watch the flavors speak for themselves.

What You Need

  • ⅓ C. Sweet Thai Chile Sauce
  • 2 Tbsp. Coconut Aminos
  • 1 tsp. Fish Sauce
  • 1 Tbsp. Chili Paste
  • 2 Tbsp. Pomegranate Juice
  • 1 Tbsp. Rice Vinegar
  • 1 Tbsp. Lime Juice
  • 1 Tbsp. Garlic Powder
  • 1 tsp. Dried Ginger
  • 1.5 lbs Shrimp, peeled and deveined 
  • 1 Spray Olive Oil
  • 1 Red Bell Pepper
  • 1 Yellow Bell Pepper
  • 2 Shallots
  • 1 C. Purple Cabbage
  • ½ Head Lettuce
  • Optional Garnish: Pomegranate Ariels, Cilantro, Chopped Peanuts, Sesame Seeds

 How It’s Made:

  1. In a bowl add the sweet thai chile sauce, coconut aminos, fish sauce, sriracha, pomegranate juice, rice vinegar, lime juice, garlic powder, ginger and whisk until incorporated
  2. Add in the shrimp and toss to coat
  3. Cover the bowl with plastic wrap and refrigerate for at least 3 hours or overnight
  4. Cut bell peppers and shallots in matchstick size pieces
  5. Slice the cabbage into slaw size
  6. Cut the lettuce away from base to use as a “wrap”
  7. In a large pan over medium high heat, spray a little olive oil in a pan and saute vegetables until soft, about 10 minutes
  8. Add the shrimp and cook for an additional 8-10 minutes (or internal temperature reads 145)
  9. Serve on lettuce leafs and garnish as desired

Serves 4

Nutritional Facts:
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Calories 185
Total Fat 2g
Cholesterol 247mg
Sodium 1180mg

Carbohydrates 16g
Fiber 3g
Sugar 10g
Protein 25g

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