Escape the ordinary with these incredible Coconut Curry Shrimp Wraps! Forget heavy, carb-laden meals. We’re talking about tender shrimp, gently poached in a fragrant coconut curry broth, then bundled into delicate, low-carb rice paper with a rainbow of crisp, fresh vegetables. But the real star? A tangy, creamy Peanut-Cilantro Slaw that brings everything together with a perfect crunch. This recipe is your new go-to for a light yet satisfying lunch, a stunning appetizer, or a quick weeknight dinner that feels truly special.
Ingredients
• For the Coconut Curry Poached Shrimp
• 1 oz / 28 g fresh ginger, roughly chopped
• 14 oz / 400 ml can full-fat unsweetened coconut milk
• 2 teaspoons curry powder
• 1 teaspoon fine sea salt
• 20 raw large shrimp, peeled and deveined
• For the Peanut-Cilantro Slaw
• ¼ head red cabbage, finely shredded
• 1 small handful fresh cilantro leaves, chopped
• 2 tablespoons mayonnaise
• 1 tablespoon creamy natural peanut butter, no sugar added
• 1 teaspoon soy sauce
• 1 teaspoon unseasoned rice wine vinegar
• ½ teaspoon chili paste
• For Assembly & Serving
• 4 (8½-inch / 21½-cm) bánh tráng rice paper wraps
• 1 small handful mung bean sprouts
• ½ red bell pepper, sliced into strips
• ¼ medium cucumber, sliced into strips
• 3 scallions, sliced into strips
• Sesame seeds, for garnish
• Extra cilantro, for garnish
• Soy sauce, for dipping
Instructions
1. Poach the Shrimp: In a medium saucepan, combine the chopped ginger, coconut milk, curry powder, and sea salt. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Add the peeled shrimp and poach for 5 minutes, or until pink and cooked through. Drain the shrimp, transfer to a bowl, and refrigerate until cool.
2. Prepare the Slaw: While the shrimp cools, finely shred the red cabbage and place it in a large mixing bowl. In a separate small bowl, whisk together the mayonnaise, peanut butter, soy sauce, rice wine vinegar, and chili paste to create the dressing. Pour the dressing over the cabbage, add the chopped cilantro, and toss until everything is well combined.
3. Assemble the Wraps: Fill a shallow dish with cold water. Submerge one rice paper wrap in the water for about 30 seconds, until it becomes pliable. Carefully lay the softened wrap flat on a cutting board or clean work surface. Arrange 5 poached shrimp in a line across the center, followed by a quarter of the mung bean sprouts, red bell pepper, cucumber, and scallions.
4. Roll and Serve: Fold the bottom edge of the rice paper over the filling, tuck in the sides, and roll tightly into a cylinder. Repeat with the remaining wraps and fillings. To serve, slice each wrap in half on a diagonal. Arrange the wrap halves on four plates with a generous scoop of the peanut-cilantro slaw. Garnish the wraps with sesame seeds, top the slaw with extra cilantro, and serve with a side of soy sauce for dipping.
Nutritional Information
• Nutrition Facts
• PREP TIME: 30 minutes
• COOKING TIME: 5 minutes
• MAKES: 4 wraps
• SERVING SIZE: 1 wrap with slaw
• CALORIES: 385 kcal
• PROTEIN: 22g
• FAT: 25g
• NET CARBOHYDRATES: 12g
Pro Tips
• Don’t oversoak the rice paper! A quick 20-30 second dip is all you need. It will continue to soften as you add your fillings. Work on a damp, clean surface to prevent sticking.
• For perfect meal prep, store the cooled shrimp, chopped vegetables, and slaw dressing in separate airtight containers in the fridge. Assemble the wraps just before serving to keep them from getting soggy.
• Feel free to customize your fillings. Thinly sliced avocado, shredded carrots, or fresh mint leaves are delicious additions. For a different protein, try shredded poached chicken or pan-fried tofu strips.
• Make the slaw at least 30 minutes ahead of time. This allows the cabbage to soften slightly and the flavors of the dressing to fully meld together for a more delicious result.
FAQ
Q: Can I make these shrimp wraps ahead of time
A: For best results, prepare the components (shrimp, vegetables, slaw dressing) ahead of time and store them in separate airtight containers. Assemble the wraps just before serving to prevent the rice paper from getting soggy.
Q: Are these coconut curry shrimp wraps low-carb
A: Yes, this recipe is designed to be a light, low-carb meal. One serving, which includes one wrap with the peanut-cilantro slaw, contains 12g of net carbohydrates.
Q: What other proteins or fillings can I use
A: This recipe is very customizable. You can substitute the shrimp with shredded poached chicken or pan-fried tofu strips. Thinly sliced avocado, shredded carrots, or fresh mint leaves are also delicious additions.
Q: How do I keep the rice paper from sticking or tearing
A: The key is to not oversoak the rice paper; a quick 20-30 second dip in water is enough as it will continue to soften. Also, work on a clean, damp surface to help prevent it from sticking as you roll.
