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Spicy Thai Shrimp Wraps
What do you think of the new site? It took a while to get it up and running, so I’m sorry for the lack of new posts the past month or so! And to any newcomers, welcome & thanks for checking out my site! I hope you stick around a while!
So on to this new recipe! The other day I was enjoying the summer heat and was craving something light and refreshing for lunch. I had just bought some fresh shrimp and lots of veggies the day before so instead of sautéing the boring shrimp and veggies again I decided to get a little creative. I love Asian food, so I made sure to add some thai flavors.
As I was cooking the rice I thought “Wouldn’t it be fun to add some avocado?” because avocado makes everything better. Well, I’m a genius. It made the rice so creamy and rich! I threw in some roasted peanuts to add a much needed crunch and I was so in love with the new concoction that I almost ate the rice before I had time to finish the wraps.
Anyway, to wrap up (did you catch what I did just there?), these healthy spicy shrimp wraps are perfect to make a day ahead for a quick healthy lunch to take to work. All the ingredients stay fresh and they’re easy to roll into healthy wraps in the morning. You definitely won’t hit the afternoon slump with this filling, all natural, healthy recipe! It makes about 4-6 servings (depending on the size of your wraps), so be prepared to share! Let me know what you think in the comments!
Here’s What You’ll Need
♦1 cup short grain brown rice (dry)
♦1 3/4 cup low sodium vegetable broth (water will work too)
♦1/3 cup roasted peanuts
♦1/2 avocado (mashed)
♦1/2 tbsp All Natural Sriracha Sauce
♦1 lb shrimp
♦2 large carrots
♦1.5 cup romaine lettuce
♦1.5 cup dino kale
♦2 tbsp soy sauce
♦3 garlic cloves (minced)
♦1/2 tsp brown sugar
♦1/2 tbsp sesame oil
♦1.5 tbsp white vinegar
♦1 tbsp lime juice
♦Sriracha and chili flakes to taste
♦4 tortillas or wraps of your choice
Here’s What You Do:
♦Cook the rice with the broth according to instructions on the bag of rice – usually about 40 minutes of simmering.
♦Chop the veggies well. I grated the carrots to make them extra thin. I also chopped up the cucumbers really small. The bigger the pieces, the bigger the crunch! However you like it, do it that way. I recommend wrapping up the cucumber pieces in a towel or paper towel and squeezing the water out of them or else the veggies kinda get soggy from all the water the cucumbers release.
♦Once the veggies are chopped, put them in a bag and allow them to marinate in the vinegar, 1 tbsp soy, and lime juice, until the rice is done, then drain.
♦Now for the shrimp! Add the sesame oil to the pan with the garlic and cook on low for a minute. Turn up the heat to high and add 1 tbsp soy sauce mixed with the brown sugar. Allow it to get hot and then add the shrimp and turn the heat to medium. Cook until the shrimp are no longer pink. About 2 minutes a side. Take them off the heat right before they are done and allow to cool, while they continue to cook through.
♦When the rice is done add the mashed avocado, peanuts, and 1 tbsp of sriracha and mix well
♦Add the rice, shrimp, and veggies to your wrap, add a pinch of chili flakes or a bit more sriracha to increase the spicyness, roll it up, and chow down!