Ingredients for Jumbo Thai Stuffed Shrimp
- 1 1/2 pounds large shrimp
- 1/2 cup chunky peanut butter
- 1/4 cup tamari soy sauce
- 2 tablespoons honey
- 1 tablespoon grated gingerroot
- 1 teaspoon crushed red pepper flakes
- 1/2 cup cooked angel hair pasta
- 2 tablespoons sesame oil
- 1/2 cup shredded carrot
- 2 green onions
- 1/4 cup fresh cilantro
- 1 cup cooked ground pork
- 12 egg roll wraps
- 1 egg
- vegetable oil for frying
- wasabi sauce (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Jumbo Thai Stuffed Shrimp? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Jumbo Thai Stuffed Shrimp
- In a large bowl, combine 1/2 cup peanut butter, 1/4 cup tamari sauce, 2 tablespoons honey, 1 tablespoon grated ginger, 1 teaspoon crushed red pepper flakes, 2 green onions (finely chopped), 1/4 cup chopped cilantro, 1/2 cup shredded carrots, and 1 cup cooked ground pork.
- Heat 2 tablespoons sesame oil in a large skillet over medium-high heat.
- Add the pork mixture to the skillet and cook, stirring constantly, for about 3-5 minutes, or until the pork is heated through and the sauce has thickened slightly.
- In a separate bowl, gently toss 1/2 cup cooked angel hair pasta with the pork mixture. Set aside to cool slightly.
- Butterfly the shrimp by cutting a slit lengthwise down the back, almost all the way through. Gently fill each shrimp with about 1 tablespoon of the pork and pasta mixture.
- Take one egg roll wrapper and fold it in half to form a triangle.
- Place a stuffed shrimp on the folded edge, with the tail extending past the fold (this will serve as a handle).
- Fold the top of the wrapper tightly over the shrimp.
- Fold the right side over the shrimp, tucking it in tightly.
- Beat 1 egg in a small bowl.
- Brush the remaining edge of the wrapper with a little beaten egg to seal it. Fold the edge over to the right and press firmly to seal.
- Repeat steps 6-11 until all shrimp and wrappers are used.
- Carefully place the stuffed shrimp in a preheated deep fryer or pot of oil (350°F/175°C) and fry for 3-4 minutes, or until golden brown and crispy. (Alternatively, bake at 400°F (200°C) for 15-20 minutes on a baking sheet lined with parchment paper).
- Serve immediately with a side of wasabi sauce (optional) and enjoy!
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
17g
Fat
54g
Carbs
20g
