Best 3 Coconut Shrimp Veggie Wraps Recipes

**Tantalizing Coconut Shrimp Veggie Wraps: A Symphony of Flavors and Textures**

Embark on a culinary adventure with our delectable Coconut Shrimp Veggie Wraps, an explosion of flavors and textures that will tantalize your taste buds. Envision tender shrimp enveloped in a crispy coconut coating, perfectly complemented by an array of vibrant vegetables. These wraps are not just a meal; they are an experience, a harmonious blend of sweet, savory, and refreshing notes that will leave you craving more.

Our carefully curated collection of recipes offers a variety of options to suit every palate and preference. Whether you prefer a classic combination of shrimp and vegetables or a more adventurous fusion of flavors, we have something for you. From the zesty "Sweet and Spicy Coconut Shrimp Veggie Wraps" to the aromatic "Thai Coconut Shrimp Veggie Wraps," each recipe is a culinary masterpiece, bursting with unique ingredients and tantalizing sauces.

So, gather your loved ones, prepare your taste buds, and embark on a journey of culinary delight with our Coconut Shrimp Veggie Wraps. Let the symphony of flavors serenade your senses as you savor every bite of these irresistible wraps.

Here are our top 3 tried and tested recipes!

COCONUT SHRIMP

Coconut Shrimp image

Large shrimp are coated in a light coconut breading and fried until golden. Then served with your choice of sweet chili or sweet and sour sauce.

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

Vegetable oil, for frying
2 large eggs, lightly beaten
1 1/2 cups all-purpose flour
3/4 cup cornstarch
Pinch cayenne
Kosher salt and freshly ground black pepper
1 1/2 cups shredded sweetened coconut
1 1/2 pounds large shrimp (about 30), peeled and deveined, tails removed
Sweet chili or sweet and sour sauce, for dipping

Steps:

Heat about 2-inches of oil in a heavy-bottomed pot or large Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F.
Meanwhile, put the eggs in one shallow dish. Whisk the flour, cornstarch, cayenne, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl. Transfer half the flour mixture to a third bowl and stir in the coconut.
Working in batches, dredge the shrimp in the flour mixture, shake off any excess, dip in the eggs, and then roll in the coconut mixture, pressing to coat thoroughly. Fry until golden, 2 to 3 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer the shrimp to paper towels to drain. Serve with sweet chili or sweet and sour sauce on the side for dipping.
Copyright 2016 Television Food Network, G.P. All rights reserved.

SHRIMP LETTUCE WRAPS RECIPE

Shrimp Lettuce Wraps Recipe image

Light and delicious shrimp lettuce wraps loaded with flavor from crunchy vegetables, fresh herbs, and a drizzle of sauce. Ready in about 10 minutes! The best lettuce to use for lettuce wraps is butter lettuce (also called bibb or Boston bibb lettuce). Choose larger, sturdier leaves that will hold up under all the toppings. Serve lettuce wraps by themselves for a light lunch or appetizer, or alongside a white bean salad or potato salad for something heftier.

Provided by Suzy Karadsheh

Categories Entree

Number Of Ingredients 13

Ingredients

1 Tahini Green Goddess Dressing recipe
1 Persian Cucumber or ¼ English cucumber, (halved lengthwise and thinly sliced into half moons)
½ cup cherry tomatoes, (halved)
2 baby bell peppers, (sliced into rings)
1 to 2 green onions, (trimmed, whites and greens chopped)
½ cup Basil leaves, (cilantro, or parsley)
8 to 10 ounces large shrimp, (peeled and deveined)
Kosher salt
½ teaspoon garlic powder
½ teaspoon dried oregano
Extra virgin olive oil
½ lemon
1 head butter lettuce or other artisan lettuce you like

Steps:

Make the tahini green goddess dressing according to this recipe.
Prepare and slice the vegetables and set them aside.
Pat the shrimp dry and toss it with kosher salt, the garlic powder, and dried oregano.
Heat 1 tablespoon extra virgin olive oil in a large non-stick pan. Add the shrimp and cook for 2 to 3 minutes or until just pink and no longer grey. Immediately squeeze the lemon all over the shrimp.
Assemble the lettuce wrap. Take one lettuce leaf (or you can overlap two leaves if you're using smaller lettuce leaves) and arrange some of the veggies and fresh herbs on top. Add 1 to 2 shrimp. And finish with a drizzle of the green goddess dressing.
Serve the lettuce wraps with a bit more of the green goddess dressing on the side.

Nutrition Facts : Calories 62.1 kcal, Carbohydrate 5.5 g, Protein 9.1 g, Fat 0.8 g, SaturatedFat 0.1 g, TransFat 0.1 g, Cholesterol 71.4 mg, Sodium 327 mg, Fiber 1.6 g, Sugar 2.1 g, UnsaturatedFat 0.3 g, ServingSize 1 serving

SHRIMP AND VEGETABLES WITH COCONUT SAUCE

Shrimp and Vegetables with Coconut Sauce image

This curry is absolutely delicious! I serve this to guests often and it's always a big hit. It's a mixture of veggies and shrimp in a coconut sauce, over steamed rice, served with fresh mangos on top.

Provided by Mrs.Robinson

Categories World Cuisine Recipes Asian

Time 50m

Yield 4

Number Of Ingredients 16

Ingredients

25 each uncooked medium shrimp, peeled and deveined
½ onion, sliced
1 tablespoon crushed garlic
1 small jalapeno, chopped, or to taste
1 cup broccoli florets
½ cup sugar snap peas, or to taste
½ red bell pepper, chopped
½ green bell pepper, chopped
3 medium mushrooms, chopped
1 (14 ounce) can coconut milk
½ teaspoon chile paste
½ lime, juiced
1 pinch salt and ground black pepper to taste
4 cups steamed white rice
1 mango, chopped, or more to taste
1 lime, cut into wedges

Steps:

Heat a large pan or wok over medium heat. Add shrimp and cook until bright pink and opaque, about 5 minutes. Stir in onion, garlic, and jalapeno. Cook and stir to blend flavors, about 2 minutes. Add broccoli, snap peas, bell peppers, and mushrooms. Add coconut milk, chile paste, lime juice, salt, and pepper; reduce heat and simmer for 10 to 15 minutes.
Place 1 cup steamed rice onto each plate and pour desired amount of shrimp, vegetables, and sauce over rice. Add chopped fresh mango on top. Serve with lime wedges.

Nutrition Facts : Calories 532 calories, Carbohydrate 67.6 g, Cholesterol 95.1 mg, Fat 22.4 g, Fiber 5.8 g, Protein 19.2 g, SaturatedFat 18.9 g, Sodium 179.8 mg, Sugar 11.2 g

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the flavor of your wraps. Look for fresh, crisp veggies and plump, juicy shrimp.

Don't overcook the shrimp: Shrimp cooks very quickly, so be careful not to overcook it. Otherwise, it will become tough and rubbery.

Use a variety of veggies: This will add color, flavor, and texture to your wraps. Some good options include shredded cabbage, carrots, bell peppers, and cucumber.

Don't be afraid to experiment with different sauces: There are many different sauces that you can use with these wraps. Some popular options include sweet and sour sauce, hoisin sauce, and Sriracha sauce.

Make sure the wraps are tightly rolled: This will help to keep them from falling apart when you eat them.

Conclusion:

Coconut shrimp veggie wraps are a delicious, healthy, and easy-to-make meal. They're perfect for a quick lunch or dinner, and they're also great for parties and potlucks. With a little bit of planning, you can have these wraps on the table in no time. So next time you're looking for a quick and healthy meal, give these coconut shrimp veggie wraps a try. You won't be disappointed!