Mandarin Orange Rice and Shrimp Lettuce Wraps
Patrice Hurd
Make these sweet appetizers by infusing the rice with juice from the mandarins.
Ingredients
- 1 11-ounce can mandarin oranges, drained, juice reserved
- Water
- 1 tsp vegetable oil
- 2 tsp vegetable oil (for stir fry)
- 1 tsp salt
- 1 cup jasmine or long grain white rice
- 2 Tbs bottled Thai sweet chili sauce plus additional for topping
- 1 lb medium shrimp, peeled and deveined
- 12 whole large leaves, bibb or iceberg lettuce
- 1 cup matchstick cut or shredded carrots
Directions
- Combine reserved mandarin orange juice with enough water to equal 2 cups liquid. Bring juice mixture, 1 teaspoon oil and salt to boil in medium saucepan 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. Meanwhile, heat remaining 2 teaspoons oil in large skillet over medium heat. Add shrimp and saute just until cooked through, about 4-5 minutes. Arrange lettuce leaves on large platter. Spoon rice mixture into center of each lettuce leaf. Top with carrots and shrimp. Drizzle additional sauce on top.
Nutrition Facts
Calories 261
Calories from Fat 49 (19%)
(8%)Total Fat 5g
(3%)Saturated Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
(38%)Cholesterol 115mg
(25%)Sodium 593mg
(10%)Potassium 350mg
Total Carbohydrate 33g
(8%)Dietary Fiber 2g
Sugars 6g
Sugar Alcohols 0g
(37%)Protein 18g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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