Mandarin Orange Rice and Shrimp Lettuce Wraps

Posted May 21st, 2015

Bring Asian flavor home with this lettuce wrap recipe. Perfect to serve as a starter or a main meal.

Mandarin Orange Rice and Shrimp Lettuce Wraps

1 11-ounce can mandarin oranges, drained, juice reserved
1 tablespoon vegetable oil, divided
1 teaspoon salt
1 cup U.S. jasmine or long grain white rice
2 tablespoons bottled Thai sweet chili sauce plus additional for topping
1 pound medium shrimp, peeled and deveined
12 whole larges leaves, Bibb or iceberg lettuce
1 cup matchstick cut or shredded carrots

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 for 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 sauté just until cooked through, about 4-5 minutes.

Arrange lettuce leaves on large platter. Spoon rice mixtures into center of each lettuce leaf. Top with carrots and shrimp. Drizzle additional sauce on top.

Yield: 6 servings.

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