Review Cart

Thai Shrimp Wraps With Weed


Thai Shrimp Wraps With Weed

If you’ve resolved that this year, you’re going to eat a little healthier then why not make our delicious Thai Shrimp Wraps With Weed?

You’ll love these super fresh, crunchy, healthy and full of flavor wraps with weed!

This is also a great time to learn a little more about what Thai cuisine is all about.

It will help you become an even more accomplished canna-Chef in your cannabis kitchen.

As they say: “Knowledge is Power”!

A typical Thai meal consists of five flavors: salty, sweet, sour, bitter and spicy.

That’s my kinda-cuisine!

Throw in weed as the sixth element and you’ll have yourself a tasty Thai treat that you can make again, and again.


Ingredients For Thai Shrimp Wraps With Weed:

  • Vermicelli ( those tiny rice noodles)
  • Rice Paper/Wraps ( they come in a circular container)
  • Shrimp – all the shrimp. Get a massive bag.
  • Fresh basil, mint, and cilantro- oh my! Basil is what does it for me. It’s the best part of these little wraps.
  • Fish sauce
  • Fresh lime
  • Garlic and garlic chili sauce
  • Hoisin sauce and peanuts

When I made these wraps for the first time I knew what just about everything was, and where I could find it except for Hoisin Sauce.

It’s pronounced: Hoi-Sun and it’s delicious! It makes every Thai dish tasty. It’s main ingredient is fermented soy bean paste. Mmmm… mmmm!

How Do I Cook With Weed?

Easy-peasy my friends! The first thing you need to make sure you know how to do is decarb your weed.

Once you know how to do that, and you’ve done it, you can now make decadent and delicious: CANNABUTTER!!

A recipe on how to make cannabis butter at home. After many cannabutter recipes, we find that this is by far the best way to infuse weed with butter.
4.67 from 33 votes
Prep Time: 45 minutes
Cook Time: 2 hours 30 minutes
Total Time: 45 minutes
Cuisine: European
Keyword: (Cannabutter), Butter, Cannabis
Servings: 1 Cup
Calories: 1628kcal
THC: 700-1400mg
Author: Steph Van De Ven


  • 1/4 to 1/2 Ounce Cannabis 
  • 1 cup Butter


  • Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
  • Place in the oven on 240F/115C for 25 till 45 minutes, and then let it cool.
  • Grind your dry cannabis or chop it till fine.
  • Place the cannabis in a strong mason jar, add butter and (1 tsp of sunflower lecithin)(optional)
  • Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.
  • Strain your butter through a cheesecloth.
  • Cool down
  • Now you can use the Cannabis Butter (Cannabutter)



If using a mason jar, be sure to start with cold water. Furthermore, it is imperative to let the water cool gradually so that your glass will not shatter.
The video guide might be slightly different than the blog recipe. The blog recipe is the most updated and accurate.


Calories: 1628kcal | Carbohydrates: 1g | Protein: 2g | Fat: 184g | Saturated Fat: 117g | Cholesterol: 488mg | Sodium: 1621mg | Potassium: 54mg | Sugar: 1g | Vitamin A: 5673IU | Calcium: 54mg
Tried this recipe?Mention @cannadish or tag #cannadish!

Garlic, Shrimp & Cannabutter

Once your cannabutter is made, you can use a few tablespoons in a non-stick frying pan, with a nice heaping spoonful of garlic and then put in the shrimp.

You can use this idea on recipes, as a side dish, on top of rice or pasta so it’s very versatile and can stay in your fridge for 3-4 days, or in the freezer for about a week or two.

Ready for the recipe?

Roll up your sleeves, it’s time to wrap!

Fresh, crisp, crunchy, loaded with Thai seasonings and sauces with shrimp and cannabutter.
No ratings yet
Prep Time: 45 minutes
Cook Time: 5 minutes
Course: Main Course
Cuisine: Thai
Keyword: (Cannabutter), Shrimps
Author: Steph Van De Ven
Cost: 25+


  • A large area to place your rice wraps
  • Cutting Board
  • bowls and dishes for your garnishes
  • Sharp knife
  • Garlic press if you don't have minced garlic in a jar
  • Saucepan
  • Strainer
  • Large Bowl


  • 2 ounces rice vermicelli
  • 8 large rice wraps
  • 3 tbsp fresh basil chopped
  • 1 large bag of cooked shrimp the bigger the better!
  • 3 tbsp fresh mint leaves chopped
  • 3 tbsp fresh cilantro chopped.
  • 2 leaves of lettuce cut into strips
  • 4 tsp fish sauce
  • 1/4 cup water
  • 1-3 clove garlic minced
  • 2 tbsp Hemp Sweetener
  • 2 tbsp freshly squeezed lime juice
  • 1/2 tsp garlic chili sauce sugar-free or use sriacha
  • 3 tbsp hoisin sauce sugar free
  • 3 tbsp chopped peanuts un-salted
  • 1-3 tbsp cannabutter


  • Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain. Set aside. You'll need this later. I used scissors to cut them up perfectly for these wraps.
  • Fill a large bowl with hot water. Dip one rice wrapper into the hot water for 1 second to soften. Lay wrapper flat. I like to lay it on parchment paper on the counter so it doesn't sticlk.
    Repeat with all wraps, and leave them to hang out for a while.
  • While the rice wraps are hanging out, put 1-2 tbsp cannabuter in a frying pan, (more if you need it) with a heavy helping of garlic. cook on med-high, and don't let garlic burn. Throw in your shrimps, and let them warm up for a minute or two tops. Set aside.
  • In a row across the center of each wrap, place 2 -3 shrimps, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
  • In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
  • In another small bowl, mix the hoisin sauce and peanuts.
  • Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures dipping or drizzling sauce overtop. Enjoy!
Tried this recipe?Mention @cannadish or tag #cannadish!

If you’re looking to up-level your canna-cooking game, you may want to start here.

For more recipes like this one, check out our recipe index here.

Share our post and comment below! We’d love to hear from you.

Cannadish Newsletter

Sign up for our monthly newsletter!

Receive FREE monthly cannabis recipes, hacks, latest info, news and more to your mailbox.

[bsa_pro_ad_space id=3]