- 1/4 pound medium shrimp - peeled and deveined
- 2 tablespoons olive oil
- salt and ground black pepper to taste
- 1/4 cup shredded napa cabbage
- 2 tablespoons shredded carrot
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons teriyaki sauce
- 2 tablespoons fresh lime juice
- 4 (8 inch) round sheets rice paper
- 1/2 cup chunky peanut butter
- 2 tablespoons teriyaki sauce
- 2 tablespoons sesame oil
- 2 tablespoons hot sauce
- 3 cloves garlic, minced
- salt and ground black pepper to taste
- 1 tablespoon grated fresh ginger
- Preheat an outdoor grill or grill pan for medium-high heat.
- Place the shrimp in a bowl and toss with olive oil and salt and black pepper.
- Grill the shrimp on the preheated grill until opaque, 2 minutes per side. Remove from the grill and set aside.
- Combine the cabbage, carrot, garlic, 1 tablespoon ginger, teriyaki sauce, and lime juice in a bowl, stir well.
- Working with one at a time, wet rice paper with water and lay out on a clean surface. Place a quarter of the cabbage mixture in the center of the paper, top with a quarter of the shrimp. Shape the filling into a log shape and roll the rice paper around the filling, tucking the ends in as you go. Repeat with the remaining rice papers.
- Whisk together the peanut butter, teriyaki sauce, sesame oil, hot sauce, garlic, 1 tablespoon ginger, salt and pepper. Slice the rolls in half on an angle, and serve with the peanut sauce on the side.
03/22/2017
recipepes.com
shrimp summer rolls with asian peanut sauce, recipe
PT15M
PT1H
5
455 calories
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