Best 2 Coconut Shrimp Veggie Wraps Recipes
Coconut shrimp veggie wraps are not only easy to make but are also a delicious and healthy dish. The flavor combination of juicy coconut shrimp, crunchy veggies, and a sweet and spicy dipping sauce will leave you craving for more. With just a few basic ingredients and some quick cooking, you can have a tasty meal that's perfect for a light lunch, dinner, or even as an appetizer.
Check out the recipes below so you can choose the best recipe for yourself!
FRESH VEGGIE WRAPS
These are perfect for a hot day. Eat them for lunch, dinner, or snacks, depending on your dietary needs. Add veggies, swap veggies, or add seasoned rice or quinoa for a more filling wrap. Great to make for parties, as they are easy to make, portable and require no immediate refrigeration.
Provided by MW
Categories Main Dish Recipes Sandwich Recipes Wraps and Roll-Ups
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Prepare spread: mash diced avocado, mayonnaise, salt, garlic powder, onion powder, and cayenne pepper in a bowl with a fork until well blended.
- Assemble wraps: spread tortillas with a layer of avocado spread. Place diced tomatoes, cucumber slices, bell pepper strips, lettuce, and mozzarella cheese slices onto each wrap, leaving about 2 inches of space at the bottom. Fold bottoms up. Roll tortillas over vegetables firmly to enclose fillings.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 35.1 g, Cholesterol 22.9 mg, Fat 14.8 g, Fiber 4.8 g, Protein 11.1 g, SaturatedFat 5.7 g, Sodium 440.9 mg, Sugar 3.7 g
SHRIMP AND VEGETABLES WITH COCONUT SAUCE
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
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:
- For crispy coconut shrimp, use unsweetened shredded coconut and panko breadcrumbs. Press the shrimp into the coconut mixture firmly to ensure it adheres well.
- To make the dipping sauce, use a combination of sweet chili sauce, soy sauce, rice vinegar, and lime juice for a balanced flavor. You can adjust the proportions to suit your preferences.
- For the veggie wraps, use a variety of colorful vegetables such as shredded carrots, bell peppers, and cabbage. You can also add other ingredients like bean sprouts, cucumber, or avocado for extra texture and flavor.
- To assemble the wraps, place a lettuce leaf on a plate and fill it with the coconut shrimp, veggie mixture, and dipping sauce. Fold the wrap tightly and enjoy!
Conclusion:
Coconut shrimp veggie wraps are a delicious and healthy appetizer or main course that is easy to make and perfect for parties or potlucks. With a crispy coconut coating, succulent shrimp, and a refreshing veggie filling, these wraps are sure to be a hit. So, gather your ingredients, follow the recipe, and enjoy this flavorful and satisfying dish!
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