Jumbo Thai Stuffed Shrimp

READY IN: 35mins
Recipe by Terry Davis

We don't normally eat shrimp but this recipe was so good I had to add it.

Top Review by adopt a greyhound

This was great but I left out the pasta and made two as written. I ended up putting shrimp into the wraps and cooking as an egg roll. Great flavor and will make again. I froze the remaining 4 that I didn't cook.

Ingredients Nutrition


  1. In large bowl mix peanut butter, tamari sauce, honey, ginger, crushed red pepper, green onions, cilantro, carrots and pork.
  2. In large sauce pan heat sesame oil until very hot.
  3. Add pork mixture to pan and cook stirring constantly for about 3 minutes or until pork is done.
  4. In large bowl add angel hair pasta and pork mixture and mix well.
  5. Cut shrimp down center where it has been deveined and add about 1 tablespoon pork mixture to each shrimp.
  6. Take one egg roll wrapper and fold in half to form triangle.
  7. Place shrimp on folded edge with tail dropped past fold, it will stick out the bottom and you can use as handle.
  8. Fold top down over the shrimp as tight as possible.
  9. Next fold right side onto shrimp as tight as possible.
  10. Beat egg in a bowl.
  11. Cover remaining edge with a small amount of egg mixture to seal edge and fold edge over to the right as tight as possible.
  12. repeat until out of shrimp or wrappers.
  13. Cook in deep fryer for 3 minutes.
  14. Serve with a wasabi sauce if you like spicy and enjoy.

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