Spicy Tamarind Ginger Shrimp Power Wraps with Crispy Rice Noodles

These vibrant shrimp wraps combine a trending Southeast Asian flavor profile with a high-protein, easy-to-make format perfect for busy weeknights. The sweet-sour-spicy tamarind ginger sauce clings to juicy shrimp, while crispy rice noodles add irresistible texture. Wrapped in soft tortillas with fresh herbs and crunchy veggies, this recipe delivers restaurant-quality flavors in under 35 minutes.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb large raw shrimp, peeled and deveined
• 8 large whole wheat or low-carb tortillas
• 2 oz rice vermicelli noodles
• 1 tbsp avocado oil
• 1 red bell pepper, thinly sliced
• 1 cup shredded purple cabbage
• 1 cup matchstick carrots
• ½ cup chopped cilantro
• ¼ cup chopped mint
• For the sauce: 3 tbsp tamarind paste
• 2 tbsp soy sauce or coconut aminos
• 1 tbsp fresh grated ginger
• 2 cloves garlic, minced
• 1 tbsp honey or maple syrup
• 1 tsp sriracha (adjust to taste)
• 1 tbsp lime juice
• Optional: 1 sliced jalapeño for garnish

Instructions

1. 1. Cook rice vermicelli according to package directions, drain, and set aside. Heat 1 tsp oil in a non-stick pan over medium-high.
2. 2. Pat shrimp dry. Add to hot pan and cook 2-3 minutes per side until pink and opaque. Remove shrimp.
3. 3. In the same pan, add bell pepper and stir-fry 2 minutes until slightly softened.
4. 4. Whisk together tamarind paste, soy sauce, ginger, garlic, honey, sriracha, and lime juice in a small bowl.
5. 5. Return shrimp to pan, pour sauce over, and toss to coat. Cook 1 minute until sauce thickens slightly. Remove from heat.
6. 6. Heat remaining oil in a separate small pan. Add cooked rice noodles in small batches, pressing down to form a thin layer. Cook 2-3 minutes until bottom is crispy, then flip and crisp the other side. Break into pieces.
7. 7. Warm tortillas according to package directions.
8. 8. Assemble wraps: place a tortilla flat, add shredded cabbage, carrots, crispy noodle pieces, shrimp mixture, and fresh herbs. Fold tightly.
9. 9. Optional: garnish with sliced jalapeño and extra cilantro.
10. 10. Serve immediately with extra lime wedges.

Chef's Note

For maximum crispiness, ensure the rice noodles are completely dry before frying and use medium-high heat. Do not overcrowd the pan.

Make-Ahead Tips

Sauce can be made 2 days ahead. Shrimp filling and chopped veggies store separately in airtight containers for up to 1 day.

Substitutions

Shrimp can be replaced with cubed firm tofu or chicken breast. Tamarind paste can be subbed with equal parts lime juice and a touch of brown sugar.