Who doesn’t love a Thai peanut sauce!
Probably lots of people. Most often it’s because they don’t like the heat that many Thai recipes call for.
You would be missing out if you didn’t try this shrimp wrap. The sweet peanut sauce has just a hint of fire. Enough to satisfy most heat lovers, but mild enough for heat haters.
This is not one of my better pictures. Not sure what happened here, but don’t miss out on this recipe based on the picture – it really was a keeper.
If you have a few calories to spare for the day (which I obviously didn’t), add a few chopped peanuts for a salty, crunchy finish. Cilantro wouldn’t be a bad idea either.
Sauce adapted from Eating Well
- 8 ounces shrimp , cooked, peeled, and deveined, 51 - 60 per pound
- 4 cups green cabbage , thinly sliced
- ½ cup green onion, sliced
- 1 medium bell pepper, any color but green, chopped
- 2 tablespoons low fat peanut butter, creamy
- 2 tablespoons lite coconut milk
- 2 tsp soy sauce
- 1 tablespoon lime juice
- 1 tsp brown sugar
- ½ tsp red pepper flakes
- 4 small tortillas
- 1. Combine shrimp, cabbage, onion and peppers in a large bowl.
- 2. Combine peanut butter, coconut milk, soy sauce, lime juice, brown sugar and red pepper flakes in a small bowl, then pour over shrimp salad and toss to combine. Allow to sit for 30 minutes to soften cabbage and blend flavors.
- 3. Warm wraps in a dry non-stick pan.
- 4. Spoon salad into wraps. Fold and serve.
What’s good for me in this dish?
Shrimp is low in fat. Studies show that it can raise HDL and triglyceride levels making it good for heart health. It also contains B12, omega-3 fatty acids for anti-inflammatory effects, and selenium, copper and zinc.
Cabbage is an excellent source of vitamin C, fiber, manganese, folate, vitamin B6, potassium, and omega-3 fatty acids. Cabbage protects against cardiovascular disease, some kinds of cancers, Alzheimer’s Disease and gastrointestinal health.
Amount Per Serving
Total Fat: 5.58g
Total Carbs: 10.64g
Dietary Fiber: 7.93g
Weight Watchers Points 6