Asian Shrimp & Beets Wrap

Asian Shrimp & Beets Wrap


PREP TIME: 30 MINUTES   |   MARINATING TIME: 30 MINUTES

PREP TIME: 30 MINUTES   |   MARINATING TIME: 30 MINUTES


INGREDIENTS

  • 1 pound cooked small shrimp
  • 3/4 cup prepared sesame-ginger vinaigrette
  • 1 jar (16 ounces) Aunt Nellie’s Sliced or Whole Pickled Beets, drained
  • 1 ripe mango, diced (about 1 cup)
  • 1/4 cup chopped cilantro
  • 1/2 teaspoon crushed red pepper flakes
  • 12 large lettuce leaves (such as Bibb or butter)

DIRECTIONS

Makes 6 servings (2 lettuce wraps each).

  1. Place shrimp and vinaigrette in food-safe plastic zip-top bag or bowl with cover. Marinate, refrigerated, 30 minutes to 1 hour.
  2. Meanwhile, chop beets. Stir in mango, cilantro and red pepper flakes.
  3. Drain shrimp; discard marinade. Spoon shrimp into lettuce leaves. Top with beet-mango mixture. Roll lettuce leaves; secure with pick, if desired.

Variation: Use small flour tortillas in place of lettuce leaves.


NUTRITION INFORMATION

Per serving (1/6 of recipe): 148 calories; 16 g protein;  16 g carbohydrate; 2 g fat; 465 mg sodium; 147 mg cholesterol; 1 g dietary fiber;  4 mg iron; 0.1 mg thiamin; 1546 IU vitamin A; 13 mg vitamin C.