Asian Rockin' Rock Shrimp Wraps


Asian Spicy Slaw Dressing

  • 8 cups Napa or Savoy cabbage, thinly sliced

  • 3 cups red bell pepper, thinly sliced

  • 1 cup scallions, thinly sliced

  • 1/2 cup rice vinegar

  • 1/4 cup canola oil

  • 3 tablespoons peanut butter, ideally organic

  • 2 tablespoons dark brown sugar

  • 2 tablespoons sesame oil

  • 1 tablespoon fresh garlic, finely chopped

  • 1 tablespoon fresh ginger finely chopped

  • 1 tablespoon kosher salt

  • 1 tablespoon thai pepper, finely chopped

  • 1 tablespoon fish sauce

Togarashi Shrimp

  • 2 lb small fresh shrimp, rock, Blue Foot, or gulf

  • 6 large garlic cloves

  • 2 tablespoons togarashi

  • 1 tablespoon sesame oil

  • 1 tablespoon canola oil

  • 2 teaspoons kosher salt

  • 1 teaspoon lime zest

  • Spinach or red pepper wraps

  • Avocados 



  • In a large bowl, combine cabbage, peppers and scallions. Put ingredients, garlic through fish sauce, in food processor or blender. Blend until smooth. Pour dressing a little at a time until veggies are well coated. Any remaining dressing can be refrigerated.


  • Place shrimp in a large bowl. With grater, grate garlic and add to shrimp. Add remaining ingredients and mix well. Marinate at least 30 minutes or longer at room temperature.

  • Preheat perforated grill pan on hot grill. Add shrimp, cook for 3 to 4 minutes, stirring occasionally to brown all sides.

To assemble wraps

  • Thinly slice avocados, lay on wrap, top with slaw, add shrimp and roll burrito style to close. Slice on a diagonal and serve.

  • Serves about 6 people as a main course, 10 to 12 as appetizers. Enjoy!

Dirk FucikSHRIMP