Shrimp Napa Wraps

Mild-tasting napa cabbage holds the ingredients in this twist on lettuce wraps. You can prepare the sauce up to three days in advance, and the rest of the ingredients up to one day ahead. Arrange the components--cabbage leaves, noodles, vegetable mixture, shrimp, and sauce--buffet-style so that folks can assemble their own wraps.


12 servings (serving size: 1 wrap and about 1 1/2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 151
Caloriesfromfat 19 %
Fat 3.2 g
Satfat 0.4 g
Monofat 1.3 g
Polyfat 1.2 g
Protein 10.6 g
Carbohydrate 19.7 g
Fiber 1.1 g
Cholesterol 72 mg
Iron 1.7 mg
Sodium 443 mg
Calcium 55 mg


1/2 cup packed brown sugar
1/2 cup low-sodium soy sauce
1/4 cup water
1 tablespoon dark sesame oil
1/2 teaspoon crushed red pepper
1 garlic clove, minced
12 napa (Chinese) cabbage leaves
1 tablespoon canola oil
1 1/2 cups shredded carrot
3/4 cup finely chopped red bell pepper
3/4 cup thinly sliced green onions
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
3 tablespoons minced fresh cilantro
3 tablespoons chopped fresh basil
1 1/2 tablespoons fresh lime juice
1 1/2 cups cooked bean threads (cellophane noodles; about 3 ounces uncooked)
36 medium shrimp, cooked and peeled (about 1 1/4 pounds)


To prepare sauce, combine the first 6 ingredients in a small saucepan over medium heat; cook until the sugar dissolves and sauce slightly thickens (about 5 minutes), stirring frequently. Remove from heat; cover and chill.

To prepare wraps, steam cabbage, covered, 2 minutes or until crisp-tender. Drain and rinse with cold water. Drain and pat dry; set aside.

Heat canola oil in a large nonstick skillet over medium-high heat. Add carrot and next 4 ingredients (through 2 garlic cloves) to pan; sauté 5 minutes or until tender. Add cilantro, basil, and juice; toss gently to combine. Place about 3 tablespoons vegetable mixture and 2 tablespoons bean threads on each cabbage leaf. Top each with 3 shrimp; roll up. Serve with sauce.