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Thai shrimp wraps with grilled tortillas, fresh vegetables, and peanut sauce on a plate
Dreena Grace Burthon

Thai Shrimp Wrap

A fresh and flavorful Thai shrimp wrap made without the sugar spike. Juicy shrimp, crunchy veggies, and a creamy peanut sauce all wrapped up in a low-carb tortilla. Ready in 15 minutes.
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Prep Time 10 minutes
Cook Time 5 minutes
0 minutes
Total Time 15 minutes
Servings: 4 people
Course: Lunch
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Raw shrimp, peeled and deveined
  • 1 tbsp Olive oil or avocado oil
  • 2 cloves Garlic, minced
  • 1 cup Red cabbage, shredded
  • 1 large Carrot, shredded
  • ¼ cup Fresh cilantro, chopped
  • 2 tbsp Green onions, sliced
  • ¼ cup Natural peanut butter
  • 2 tbsp Coconut aminos or low sodium soy sauce
  • 1 tbsp Lime juice
  • 1 tsp Sriracha or chili garlic paste
  • 2-3 tbsp Warm water
  • 1 tbsp Monk fruit sweetener or erythritol
  • 4 Low carb tortillas or wraps
  • 1 tsp Roasted peanuts, chopped (optional)

Equipment

  • 1 Large Skillet or Frying Pan For cooking the shrimp
  • 1 Small bowl For mixing the peanut sauce
  • 1 Whisk or fork For stirring sauce
  • 1 Cutting board For chopping veggies
  • 1 Sharp knife Self explanatory
  • 1 Measuring spoons If you measure. I often guess
  • 1 Paper towels For patting shrimp dry

Method
 

  1. Make the sauce first. Get a small bowl. Add peanut butter, coconut aminos, lime juice, and sriracha. Stir. It will look clumpy. Add warm water a little at a time until smooth. Stir in sweetener. Taste it. Adjust if needed. Set aside.
  2. Pat shrimp dry with paper towels. Get a skillet hot with oil over medium high heat. Toss in garlic. Cook about 30 seconds until it smells good. Add shrimp in one layer. Let them cook 2 minutes. Do not touch them. Flip. Cook another 2 minutes until pink. Take them off heat.
  3. Shred your cabbage and carrot. Chop the cilantro. Slice the green onions. Keep it all together.
  4. Lay a tortilla on a plate. Put cabbage and carrot down the middle. Add shrimp on top. Drizzle that sauce over everything. Sprinkle cilantro and green onions.
  5. Fold the sides in toward the middle. Hold them. Roll the bottom up and over the filling. Keep rolling tight. Slice in half if you want. Top with chopped peanuts. Eat.

Notes

  • Feel free to swap the shrimp for chicken or tofu. Works the same way.
  • No cabbage? Use lettuce. No carrot? Skip it. Use whatever veggies you have.
  • The sauce keeps in the fridge for about a week. Make extra if you want it for lunches.
  • These are best right after you make them. If you are meal prepping, keep everything separate and assemble when ready to eat.
  • Spice level is up to you. Add more sriracha if you like heat. Leave it out if you do not.
  • Tortilla matters. Look for low-carb ones with lots of fiber. Mission Carb Balance or similar work great.
  • Not a fan of sweetener? Leave it out. The sauce will be more savory but still good.
  • Peanuts on top are optional but they add a nice crunch. I never skip them.