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Restaurants›Dockside Market & Grill›Asian Shrimp Wrap Recipe

Asian Shrimp Wrap Recipe

Name: Dockside Market & Grills Asian Shrimp Wrap Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 20 pieces large shrimp (peeled, deveined, tails removed); 0.5 cups all-purpose flour; 2 pieces large eggs; 1 cups panko breadcrumbs; 1 tbs sesame seeds (optional, toasted); 1 tsp salt; 0.5 tsp black pepper; 1 cups neutral oil for frying (canola, vegetable, or peanut); 1 tbs vegetable oil (or sesame oil for flavor); 2 cloves garlic (minced); 1 tsp ginger (fresh, minced); 1 medium carrot (julienned); 0.5 pieces red bell pepper (thinly sliced); 2 stalks green onions (sliced on bias); 0.75 cups snow peas (trimmed) or snap peas; 1 cups baby spinach; 1 tbs soy sauce; 1 tsp rice vinegar; 0.5 tsp sesame oil; 0.25 tsp black pepper; 0.5 cups mayonnaise; 1 tsp wasabi paste; 0.5 tsp soy sauce; 1 tsp lime juice (fresh); 0.5 tsp honey; 1 tsp water (to thin, if needed); 0.125 tsp salt; 4 pieces large flour tortillas or flatbreads; 1 pieces ripe avocado (sliced); 2 pieces lime wedges (for serving)

Inspired by Dockside Market & Grill

Time40m

Serves4

panko crusted shrimp, avocado and asian stir fry vegetables with wasabi aioli

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Ingredients

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Panko-Crusted Shrimp

20 pieces large shrimp (peeled, deveined, tails removed)

1/2 cups 00 bread flour

2 pieces Large eggs

1 cups Panko breadcrumbs

1 tbs sesame seeds (optional, toasted)

1 tsp Celtic sea salt

1/2 tsp black pepper

1 cups neutral oil for frying (canola, vegetable, or peanut)

Asian Stir-Fry Vegetables

1 tbs vegetable oil (or sesame oil for flavor)

2 cloves Garlic (minced)

1 tsp ginger (fresh, minced)

1 medium carrot (julienned)

1/2 pieces red bell pepper (thinly sliced)

2 stalks green onions (sliced on bias)

3/4 cups snow peas (trimmed) or snap peas

1 cups baby spinach

1 tbs Aged soy sauce

1 tsp Rice vinegar

1/2 tsp Toasted sesame oil

1/4 tsp black pepper

Wasabi Aioli

1/2 cups Mayonnaise

1 tsp Real wasabi (it makes a difference)

1/2 tsp Aged soy sauce

1 tsp lime juice (fresh)

1/2 tsp Honey

1 tsp water (to thin, if needed)

1/8 tsp Celtic sea salt

Wrap Assembly

4 pieces large flour tortillas or flatbreads

1 pieces ripe avocado (sliced)

2 pieces Lime wedges (for serving)

1/4 cups cilantro leaves (optional)

1/2 cups pickled cucumber or quick pickles (optional)

Method

Panko-Crusted Shrimp

Prepare shrimp

Pat shrimp dry with paper towels. Season lightly with 0.5 tsp salt and 0.25 tsp black pepper.

Set up breading station

Place flour in a shallow bowl. In a second bowl, beat the eggs. In a third shallow bowl, combine panko breadcrumbs, toasted sesame seeds (if using), and remaining 0.5 tsp salt and 0.25 tsp black pepper.

Bread shrimp

Working in batches, dredge each shrimp in flour, shaking off excess, dip into beaten eggs, then press into panko mixture to coat evenly. Place breaded shrimp on a tray while heating oil.

Fry shrimp

Pour oil into a large skillet to reach about 1/4 inch depth and heat over medium-high until shimmering (about 350°F / 175°C if using a thermometer). Fry shrimp in a single layer in batches, 1-2 minutes per side, until golden brown and cooked through. Transfer to a paper-towel-lined plate to drain. Keep warm in a low oven (200°F/95°C) if needed.

Asian Stir-Fry Vegetables

Heat 1 tablespoon vegetable oil (or sesame oil) in a large skillet or wok over medium-high heat until shimmering. Add minced garlic and ginger and stir-fry 20–30 seconds until fragrant but not browned.

Add julienned carrot, sliced red bell pepper, and snow peas. Stir-fry 2–3 minutes until vegetables are crisp-tender.

Add sliced green onions and baby spinach; stir 30–60 seconds until spinach is wilted. Stir in 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 1/2 teaspoon sesame oil, and 1/4 teaspoon black pepper. Toss to combine, then remove from heat and keep warm.

Wasabi Aioli

In a small bowl, whisk together 1/2 cup mayonnaise, 1 teaspoon wasabi paste, 1/2 teaspoon soy sauce, 1 teaspoon fresh lime juice, and 1/2 teaspoon honey until smooth. If too thick, add up to 1 teaspoon water to reach desired consistency. Taste and adjust seasoning with a pinch of salt or more wasabi for heat.

Wrap Assembly

Warm tortillas briefly in a dry skillet or microwave (10–15 seconds) to make them pliable.

Spread about 1.5 tablespoons of wasabi aioli down the center of each tortilla.

Place a quarter of the warm stir-fry vegetables over the aioli, then arrange 5 panko-crusted shrimp on top.

Add 1/4 of the sliced avocado (about 1/4 of the fruit) and a sprinkle of cilantro and pickled cucumber if using. Squeeze a little lime over the filling.

Fold the sides of the tortilla over the filling and roll tightly to form a wrap. If desired, toast the seam-side down in a skillet 1–2 minutes per side to seal and crisp the tortilla.

Slice each wrap in half on the diagonal and serve immediately with extra wasabi aioli and lime wedges.