- One 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 large 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 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 sautï¿½ 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.
Recipe reprinted by permission of USA Rice Federation. All rights reserved.
nutrition information per serving
190 calories; 4g total fat; 115mg cholesterol; 520mg sodium; 23g carbohydrates; 1g fiber; 17g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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