|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 5g||16%|
|Total Sugars 3g|
|Vitamin C 12mg||62%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you're looking for a deliciously different shrimp dish, try making up a platter of these Thai shrimp mini lettuce wraps. These bite-sized wraps are just perfect for a party appetizer served with beer, wine, or cocktails, or make up a batch to serve as an entrée for dinner.
Each shrimp wrap provides a burst of Thai flavors that are meant to hit different parts of the palate all at once. Based on the traditional Thai appetizer miang kum, this fresh dish is sure to be a hit with anyone who has a taste for spicy and flavorful foods.
1/3 cup shredded coconut, unsweetened
1 cup baby shrimp, cooked, packed
1/3 cup dry roasted peanuts, ground or finely chopped
2 scallions, finely sliced
2 cloves garlic, minced or pressed
1 tablespoon fish sauce
2 teaspoons grated galangal, or ginger
1 fresh red chili, minced, or 1/4 to 1/2 teaspoon crushed dried chili
1/2 teaspoon chili powder
1/4 teaspoon sugar
3 tablespoons coconut milk
1 head romaine lettuce, or 1 package prepared romaine lettuce leaves
1/3 cup fresh cilantro
1/2 to 1 lime, sliced into wedges
Gather the ingredients.
Place coconut in a dry wok or frying pan set over medium-high heat. Stir continually until it turns light golden-brown and is fragrant. Immediately transfer toasted coconut to a bowl and set aside.
Whether you're using fresh or frozen baby shrimp, make sure they are well-drained (gently squeeze out any excess water with your hands). If using larger shrimp, chop them up into small pieces. Place the shrimp in a mixing bowl.
Add shrimp to mixing bowl. Add most of the ground or finely chopped peanuts to bowl, reserving 1 tablespoon for garnish. Add fish sauce, spring onions, garlic, galangal or ginger, chile, chili powder, and sugar. Stir or toss everything together well.
Add coconut milk and gently stir again. Finally, add toasted coconut, reserving 1 tablespoon for garnish. Stir again.
To assemble, chop off the tops of 12 romaine lettuce leaves (3- to 4-inch pieces) and set on a platter.
Scoop 1 heaping tablespoon of shrimp mixture onto each leaf. Top each one with a sprinkling of reserved ground peanuts and toasted coconut.
Add a final sprinkling of fresh cilantro and serve with lime wedges.
- If you'd like it saltier, add a little more fish sauce. If too sour for your taste, add a little more sugar. If you prefer more coconut flavor, add 1 more tablespoon coconut milk (don't add too much, though, or it will soak through the lettuce leaves—you want a sandwich-spread consistency).