Creamy, spicy satay sauce is the perfect dressing for fresh Gulf shrimp. Tossed with fresh, spiralized zucchini and wrapped in crispy cabbage leaves, this dish packs a low-carb, high flavor punch. Enjoy!
Ingredients (Makes 8 wraps)
12 ounces cold cooked shrimp, peeled and deveined
1/2 small zucchini, spiralized (about 1 1/2 cups)
8 raw cabbage leaves, thick center vein removed
For the satay sauce:
1/4 cup all natural peanut butter
1/4 cup coconut milk
1 tablespoon soy sauce
1 teaspoon (or more) sriracha sauce
Step 1) Whisk together satay sauce ingredients until sauce is smooth and uniform. Chill.
Step 2) Toss together chilled satay sauce, cold shrimp, and spiralized zucchini.
Step 3) Scoop about 1/4 cup of shrimp mixture onto each deveined cabbage leaf (see below). It’s easier to fold or roll the cabbage leaves as you eat them. I recommend serving these open-faced, as shown at the top. Enjoy!