Best 2 Thai Shrimp Wraps Recipes
**Thai Shrimp Wraps: A Symphony of Flavors in Every Bite**
Embark on a culinary journey to the vibrant streets of Thailand with our tantalizing Thai Shrimp Wraps. These delectable morsels, known locally as "Goong Tod Look Chin," are a harmonious blend of textures and flavors that will leave your taste buds dancing. Picture succulent shrimp, bathed in a savory marinade, nestled within a crispy wonton wrapper and complemented by a refreshing array of herbs, vegetables, and a tangy dipping sauce.
**Unveiling the Culinary Treasures Within:**
1. **Classic Thai Shrimp Wraps:** Experience the authentic taste of Thailand with our original Thai Shrimp Wrap recipe. We'll guide you in creating the perfect balance of flavors, combining succulent shrimp, fragrant lemongrass, spicy chilies, and a hint of tangy lime.
2. **Healthy Baked Shrimp Wraps:** For a lighter and healthier alternative, try our Baked Shrimp Wrap recipe. These wraps are oven-baked to crispy perfection, reducing unnecessary oil while retaining all the incredible flavors. Say hello to a guilt-free indulgence!
3. **Air Fryer Shrimp Wraps:** Embrace modern cooking techniques with our Air Fryer Shrimp Wrap recipe. Harness the power of hot air to achieve that irresistibly crispy texture without compromising on taste. Get ready for a healthier and equally delicious twist on this classic dish.
4. **Vegetarian Shrimp Wraps:** Delight in the vibrant flavors of our Vegetarian Shrimp Wraps, a plant-based take on this beloved Thai classic. We'll show you how to create succulent, meatless "shrimp" using king oyster mushrooms, capturing the essence of seafood without sacrificing any of the taste.
5. **Spicy Shrimp Wraps:** Elevate your taste buds to new heights with our Spicy Shrimp Wrap recipe. We'll guide you in crafting a tantalizingly fiery marinade for the shrimp, adding an extra kick of heat to this already flavorful dish. Get ready for a taste sensation that will leave you craving more.
STICKY CARAMELIZED SHRIMP LETTUCE WRAPS
Steps:
- For the shrimp: In a wok or large skillet, heat the oil over medium-high heat until shimmering-hot. Add the garlic and chili powder and cook, stirring, until fragrant, less than 1 minute. Add the shrimp in an even layer and season with a pinch of salt. Cook, turning once, until the shrimp are lightly browned and almost cooked through, but still slightly translucent, 2 to 3 minutes total. Transfer the shrimp to a plate and wipe out the wok with a paper towel. Place a measuring cup with 1⁄4 cup water next to your cooktop. Set the wok over medium heat and add the brown sugar, lime juice (this helps keep the sugar from crystallizing) and 2 tablespoons water. Cook, stirring often, until the sugar turns into an amber-colored caramel (it should be as thick as honey), 6 to 7 minutes. Then, stir in the fish sauce and soy sauce and remove from the heat. Once a smooth sticky sauce forms (about as thick as honey), after 30 seconds or so, add the cooked shrimp, scallions and scallions, toss to coat.
- Assemble the lettuce wraps: Remove the Quick Pickles (see recipe below) from the fridge and arrange the lettuce leaves, cucumber and cilantro on a serving platter. To serve, spoon some of the shrimp onto a lettuce leaf along with some rice (if using) and top with a few pickles, cucumber and a sprig of cilantro. Roll up and eat immediately.
- In a medium bowl, combine the vinegar water, sugar and 2 pinches of salt and stir until the sugar is dissolved. Add the carrot and radishes and toss to combine. Transfer to the fridge to chill for at least 20 minutes.
THAI SHRIMP WRAPS
This is out of the September 2009 "Oxygen" magazine. I made this using cooked baby shrimp...and flour tortillas...very refreshing...
Provided by teresas
Categories Lunch/Snacks
Time 10m
Yield 2 wraps, 2 serving(s)
Number Of Ingredients 9
Steps:
- Place the tortillas on a flat surface and layer lettuce followed by shrimp, cucumber, cilantro and peanuts.
- Sprinkle with seasonings, if desired.
- Roll up securely and serve.
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and tools ready. This will help you stay organized and avoid any scrambling during the cooking process.
- Use Fresh Ingredients: The fresher your ingredients are, the better your Thai shrimp wraps will taste. Look for shrimp that are firm and have a slight briny smell. The vegetables should be crisp and brightly colored.
- Don't Overcook the Shrimp: Shrimp cooks very quickly, so be careful not to overcook it. Overcooked shrimp will be tough and rubbery. Cook the shrimp just until it turns pink and opaque.
- Use a Variety of Vegetables: Feel free to mix and match different vegetables in your wraps. Some good options include carrots, cucumbers, bell peppers, and lettuce.
- Use a Good Quality Rice Paper: The rice paper is what holds the wraps together, so it's important to use a good quality one. Look for rice paper that is thin and pliable.
- Soak the Rice Paper Properly: Before you use the rice paper, you need to soak it in warm water until it becomes soft and pliable. This will make it easier to roll the wraps.
- Be Careful When Rolling the Wraps: When you're rolling the wraps, be careful not to overstuff them. Otherwise, they will be difficult to roll and may fall apart.
Conclusion:
Thai shrimp wraps are a delicious and healthy appetizer or snack. They're easy to make and can be customized to your liking. With a little practice, you'll be able to make perfect Thai shrimp wraps every time. So next time you're looking for a quick and easy meal, give these wraps a try. You won't be disappointed.
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