Tahitian Shrimp Roll-Ups

3 to 4 servings



  • 12 ounces any size Contessa Cooked Tail-off Shrimp

  • 1 teaspoon curry powder

  • 2 tablespoons sweet chili sauce

  • 1 cup sour cream

  • 2 tablespoons coconut, toasted

  • 2 tablespoons peanuts, chopped

  • 1 package butter leaf lettuce


  • Thaw shrimp and set aside.

  • In a medium mixing bowl combine the sweet chili sauce, sour cream and curry powder.

  • Mix well and set aside.

  • Lay lettuce leaves on a flat surface and evenly spread sauce mixture over lettuce.

  • Place desired amount of shrimp on top of each piece of lettuce.

  • Roll shrimp filled lettuce leaves into cylinders and garnish with peanuts and toasted coconuts.