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Shrimp and vegetables with thai peanut sauce

Thai Peanut Sauce Shrimp cabbage wraps

Peanut sauce tossed with vegetables and perfectly cooked shrimp make for this delicous and light meal or first course.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 people
Course: Appetizer, Main Course
Cuisine: American, Thai
Ingredients Method Notes

Ingredients
  

Shrimp and vegetables
  • 1 lb shrimp small/medium size
  • 1 large carrot diced
  • 1 medium bell pepper diced
  • 6 green onions sliced, with greens and white divided
  • 8 oz mushrooms diced
  • 1 small head of cabbage or bibb lettuce see notes for serving
  • oil
  • salt
  • pepper
  • toasted sesame oil optional
  • water
Peanut sauce
  • 1/4 cup peanut butter
  • 1/8 cup soy sauce
  • 1 Tbs chili garlic paste or 1 tsp red pepper flakes
  • 1 Tbs honey
  • 1/3 cup hot water or more
  • 2 tbs lime juice
For serving
  • Lime wedges
  • Peanut sauce
  • Crushed peanuts
  • Cilantro
  • Green onions

Method
 

Make the peanut sauce
  1. In a small bowl or jar combine peanut butter, soy sauce, lime juice, honey, and chili paste or flakes. Stir well to combine.
  2. Using 1-2 splashes at a time, slowly stir in hot water to thin sauce. Sauce should be creamy and thin enough to pour out easily. Depending on peanut better you may need to use more or less water.
  3. Taste and adjust seasoning as necessary. Set aside 1/4 cup of sauce for the filling. Use the rest for serving or cover and refrigerate the leftovers for later use.
Prepare the filling
  1. Make sure shrimp has all shells, tails, and veins removed.
  2. Season lightly with salt and pepper and let sit for 15 minutes.
  3. Meanwhile, dice the vegetables for the filling. No need to finely chop for this recipe. A standard dice is medium to small pieces. So depending on your shrimp, the vegetables only need to be slightly smaller than the shrimp. At the very least just aim to get all the vegetables the same size.
  4. When slicing the green onions be sure to keep the greens and whites separate. Use the whites and light green bottoms when cooking the filling. Reserve the darker green tops for serving later.
Making the filling
  1. Heat a large skillet over medium heat.
  2. Once pan is hot add oil followed by shrimp. Cook for 1-2 minutes per side. Shrimp is cooked through when it's opaque in color. Remove shrimp from pan and set aside.
  3. In the same pan, add 2 tbsp of oil along with diced carrots, bell peppers, mushrooms, and whites from the green onions. Season lightly with salt and pepper.
  4. Cook vegetables stirring occasionally for 8-10 minutes until soften and cooked through.
  5. Once vegetables are cooked, turn heat down to low.
  6. Add 1/4 cup of peanut sauce and cooked shrimp into the pan.
  7. Stir to combined. Sauce will thicken in pan, so use a few splashes of water to help loosen sauce. Let sit 1-2 minutes until shrimp and sauce have warmed through.
  8. Finish with light drizzle of toasted sesame oil if using and remove filling from heat.
  9. Serve immediately. Enjoy!

Notes

For serving:
  • Most cabbage leaves are too big for serving. Cut the cabbage in half or in quarters for serving.
Peanut sauce thickens after it sits of awhile. Just use a few splashes of water or soy sauce to thin sauce back to desired consistency.
Leftover sauce can be kept in the fridge for 1 week.