Thai Chard Shrimp Wraps with Peanut Sauce
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- 1 bunch Swiss chard (about 8 leaves)
- 1 pound medium-sized shrimp, peeled and deveined
- 3 carrots, peeled and cut into matchstick pieces
- 1/2 cucumber, cut into matchstick pieces
- 1/4 purple cabbage, finely chopped
- 1/4 cup fresh cilantro leaves and stems
For the peanut sauce::
- 1/2 cup smooth peanut or almond butter
- 1/2 cup coconut aminos
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon fish sauce
- 1/4 teaspoon black and white sesame seeds, for garnish (optional)
- To prepare the Swiss chard, steam the leaves for 5 minutes over a pot of simmering water (using a steamer basket) or in a microwave-safe bowl. While the chard cooks, prepare an ice bath with 2 cups ice and 2 cups cool water. Once cooked, submerge the chard in the ice bath for 3 minutes. Place the cooled chard on paper towels and blot dry.
- For the shrimp, bring a medium-sized pot of water to a boil with 1/2 teaspoon sea salt. Once boiling, add the shrimp and cook (even though it may not boil) for 2 to 3 minutes, or until the shrimp are pink and completely opaque. Add the shrimp to the ice bath to cool and then blot dry on paper towels.
- For the peanut sauce, whisk the nut butter, aminos, vinegar, sesame oil, and fish sauce together until smooth. Garnish with the sesame seeds.
- To assemble, cut the larger chard leaves in half cross-wise and use the smaller leaves as-is. Place an even amount of carrots, cucumber, cabbage, and cilantro on each leaf. Add 3 to 4 shrimp on top and carefully roll the leaf up, securing with a toothpick if needed.
- Serve with the peanut dipping sauce and enjoy!