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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Sweet and spicy shrimp lettuce wraps, it doesn't get much better than that.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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 | ||
| 12 large lettuce leaves, Bibb or iceberg lettuce | ||
| 1 c. matchstick-cut or shredded carrots |
Things To Grab
- Medium saucepan
- Large skillet
Directions
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.