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HCG Diet Blog

Spring Ginger Shrimp Wraps

Here's another great shrimp recipe that is Phase 2 approved. Perfect for the spring and summer months. Both the sauce and shrimp wraps count as 1 meal.


The Shrimp Wraps:


100 g shrimp

2-3 Cabbage leaves

2 teaspoons apple cider vinegar

1 minced clove of garlic

1 teaspoon minced ginger

1 teaspoon chopped spring onion.



  1. Lightly steam cabbage leaves and set aside.
  2. Sauté shrimp with vinegar, garlic and ginger until shrimp is cooked through.
  3. In a food processor, mince shrimp with green onions.
  4. Divide shrimp mixture equally among cabbage leaves, spoon shrimp mixture in leaves, roll and serve with dipping sauce.

The dipping Sauce:


1/2 Orange, with rind

1/2 Lemon with rind

1/2 cup of water

1 Tablespoon of chopped spring onion

1 minced clove of garlic

1/4 teaspoon minced ginger

1/4 teaspoon garlic powder

1 pinch orange zest

1 pinch cayenne

A tiny pinch of stevia to taste


  1. In a small saucepan add the orange and lemon to water.
  2. Bring to a boil, reduce heat and simmer adding water as needed.
  3. Simmer until the pulp comes out of the rinds. Scrape out the pulp and discard the rinds.
  4. Continue stirring and reducing the liquid by half until desired consistency is reached.
  5. Add green onion, stevia and spices.








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