Mandarin Orange, Rice, and Shrimp Lettuce Wraps

Recipe

Main Dish
Mandarin Orange, Rice, and Shrimp Lettuce Wraps

Primary Media

Mandarin orange sauced shrimp over rice with shredded carrots and lettuce on the side

User Rating

5 out of 5 stars
Rate it:
1 ratings

Recipe Data

6
Servings
10min
Prep
25min
Total

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    Description

    Sweet and spicy shrimp lettuce wraps, it doesn't get much better than that.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    1(11-oz.) can or 3 (4-oz.) cups mandarin oranges, drained, juice reserved
    Water
    1 tbsp.Hy-Vee vegetable oil, divided
    1 tsp.Hy-Vee salt
    1 c.Hy-Vee jasmine rice
    2 tbsp.Thai sweet chili sauce, plus additional for topping
    1 lbs.raw medium shrimp, peeled and deveined
    12large lettuce leaves, Bibb or iceberg lettuce
    1 c.matchstick-cut or shredded carrots

    Things To Grab

    • Medium saucepan
    • Large skillet

    Directions

    1. Combine reserved mandarin orange liquid with enough water to equal 2 cups liquid.  In a medium saucepan, bring juice mixture, 1 teaspoon oil and salt to boil over medium-high heat. Stir in rice; cover and reduce heat to simmer. Cook 15 minutes or until liquid is absorbed. Stir mandarin oranges and sweet chili sauce into cooked rice.

    2. Meanwhile, heat remaining 2 teaspoons oil in large skillet over medium heat. Add shrimp and sauté just until cooked through, 4 to 5 minutes. Arrange lettuce leaves on large platter. Spoon rice mixture into center of each lettuce leaf. Top each with carrots and shrimp. Drizzle additional sauce on top.

    Nutrition facts

    Servings

    240 Calories per serving

    Amounts Per Serving

    • Total Fat: 3g
    • Cholesterol: 95mg
    • Sodium: 880mg
    • Total Carbohydrates: 37g
    • Protein: 13g

    Daily Values

    0%
    Iron 6%
    0%
    Calcium 4%
    0%
    Vitamin D 0%
    0%
    Potassium 4%

    Recipe Source:

    Hy-Vee Jasmine Rice package.