Coconut Shrimp & Veggie Wraps Recipe

Name: Coconut Shrimp & Veggie Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium carrots, cut into 1/2-inch pieces; 1 small red onion, chopped; 1 small sweet yellow pepper, cut into 1-inch pieces; 1 small fresh beet, peeled and cut into 1/2-inch pieces; 4 teaspoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon ground cumin; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground ginger; Dash ground allspice; 8 uncooked large shrimp, peeled and deveined; 3 tablespoons all-purpose flour; 2 large egg whites; 1 cup sweetened shredded coconut; Oil for deep-fat frying; 1/3 cup pineapple preserves; 1-1/4 teaspoons cider vinegar; 1 teaspoon butter; Dash cayenne pepper; 4 Bibb lettuce leaves; 4 slices fresh goat cheese

Servings: persons

2 medium carrots, cut into 1/2-inch pieces
1 small red onion, chopped
1 small sweet yellow pepper, cut into 1-inch pieces
1 small fresh beet, peeled and cut into 1/2-inch pieces
4 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
Dash ground allspice
8 uncooked large shrimp, peeled and deveined
3 tablespoons all-purpose flour
2 large egg whites
1 cup sweetened shredded coconut
Oil for deep-fat frying
1/3 cup pineapple preserves
1-1/4 teaspoons cider vinegar
1 teaspoon butter
Dash cayenne pepper
4 Bibb lettuce leaves
4 slices fresh goat cheese

1
In a foil-lined 15x10x1-in. baking pan, place the carrots, onion, yellow pepper and beet; drizzle with oil. Sprinkle with salt, pepper, cumin, cinnamon, ginger and allspice; toss to coat. Bake, uncovered, at 425u00b0 for 20-25 minutes or until tender, stirring once.
2
Meanwhile, make a slit down the outer curve of each shrimp, starting with the tail; press lightly to flatten. In three separate shallow bowls, place the flour, egg whites and coconut. Coat the shrimp with flour, dip into egg whites, then coat with coconut.
3
In an electric skillet or deep-fat fryer, heat oil to 375u00b0. Fry shrimp, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels.
4
In a microwave, heat the preserves, vinegar, butter and cayenne until preserves and butter are melted. Stir until smooth; drizzle over vegetable mixture and toss to coat.
5
Place 1/2 cup vegetable mixture on each lettuce leaf; top with shrimp and goat cheese. Fold lettuce over filling.

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 medium carrots, cut into 1/2-inch pieces, 1 small red onion, chopped, 1 small sweet yellow pepper, cut into 1-inch pieces, 1 small fresh beet, peeled and cut into 1/2-inch pieces, and more.

Yes, Coconut Shrimp & Veggie Wraps falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Shrimp & Veggie Wraps

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