Ginger Shrimp Wraps

3 Nov

Ginger Shrimp Wraps

100 Grams shrimp

1 or more cabbage or lettuce leaves

1 cup vegetable broth or water

2 teaspoons Apple Cider Vinegar

1 tablespoon Bragg’s liquid amino’s

1 clove garlic, crushed or minced

Pinch of fresh ginger

1 tablespoon green onion, finely chopped

1 serving Spicy Orange Sauce (optional for dipping)

Salt and pepper to taste

Lightly steam cabbage leaves and then set aside. Cook shrimp with spices and mince together with onion. Wrap up shrimp mixture in cabbage or lettuce leaves and enjoy with dipping sauce. Another alternative is to place multiple rolls in small baking dish.  Cover with vegetable broth and bake for 25 mins at 350 degrees.  Variations: Dip wraps in Sweet Wasabi Dipping Sauce or top with additional Bragg’s.

Makes 1 serving (1 protein, 1 veggie) 2 grams fat 165 calories.

Phase 3 modifications: Add a drizzle of the sesame, peanut or hot chili oil to the shrimp mixture for added flavor.

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One Response to “Ginger Shrimp Wraps”

  1. Stephanie November 5, 2011 at 11:01 pm #

    Just made these. Yummy. Modified it a little bit. I chopped the lettuce up and put it in with everything else. My thinking was to flavor the lettuce this way. I think next time though I will still chop the lettuce, but leave it out, then use the leftover juice from the shrimp cooking and drizzle it over the fresh lettuce for flavoring. Won’t get mushy and I will use more lettuce next time.

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