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Keto Shrimp Spring Wraps w Ginger Peanut Sauce
This yummy snack is the perfect finger food. A soft cabbage wrap is filled with a saucy mixture of shrimp and bean sprouts. Simply pick up and dip into a side of peanut sauce flavored with fresh ginger and sesame seeds, or you can drizzle the sauce over the wraps before picking up to eat.
How to Make It
Step 1
To prepare the cabbage leaves,cut out the hard white centers. Soak the leaves in cold salted water for at least 1 hour. This will soften the leaves without wilting them. After 1 hour, pat the leaves dry and set them aside for later.
Step 2
During the end of the softening process for the cabbage leaves, prepare the filling and sauce. Finely dice the jumbo shrimp and toss them in a bowl with whole bean sprouts, pepper, onion powder, garlic powder, red pepper, soy sauce, and olive oil.
Step 3
Place the shrimp mixture into a pan over medium-high heat. Occasionally stir the pan as the shrimp cooks to a golden brown, the bean sprouts become very tender, and most of the excess liquid gets absorbed into the ingredients. Set the pan aside to cool when done.
Step 4
To make the sauce, combine the remaining ingredients in a small pan over low heat. Bring the water to a gentle simmer and stir until the peanut butter emulsifies with the water. Continually simmer until the sauce reduces to a thick peanut sauce – this will only take a minute or two.
Step 5
Scoop the shrimp filling into each cabbage leaf. Arrange the filled cabbage in a serving dish or meal prep container so they are pressed against each other to hold the edges of the leaves up. It is your choice to serve the peanut sauce on the side or spoon directly onto the spring wraps.
Ingredients
- Cabbage, Green, Raw
4 large leaf
- Shrimp Raw
8 large
- Bean Sprouts
4-½ ounce
- Black Pepper, Ground
¼ teaspoon
- Onion Powder
¼ teaspoon
- Garlic, Powder
¼ teaspoon
- Crushed Red Pepper by Simply Organic
¼ tsp
- Soy Sauce
1-½ tablespoon
- Olive Oil
1 tablespoon
- Water
1-⅔ cup
- Peanut Butter
1 tablespoon
- Sesame Seeds
1 teaspoon, whole pieces
- Ginger
1 teaspoon
