Shrimp ‘N’ Rice Wraps Recipe

Name: Shrimp ‘N’ Rice Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon cornstarch; 2 tablespoons clam juice; 1 tablespoon cold water; 1 tablespoon reduced-sodium soy sauce; 1 tablespoon honey; 1 teaspoon sesame oil; 1/2 teaspoon sherry or reduced-sodium chicken broth; 1/4 pound sliced fresh shiitake mushrooms; 1/4 pound fresh snow peas; 2 teaspoons canola oil; 8 uncooked medium shrimp, peeled and deveined; 1-1/2 teaspoons minced fresh gingerroot; 1 small garlic clove, minced; 1/2 teaspoon minced fresh cilantro; 1/2 teaspoon pepper; 1/8 teaspoon sesame seeds; Dash salt; 1-1/2 cups hot cooked rice; 2 flour tortillas (10 inches), warmed

Servings: persons

1 teaspoon cornstarch
2 tablespoons clam juice
1 tablespoon cold water
1 tablespoon reduced-sodium soy sauce
1 tablespoon honey
1 teaspoon sesame oil
1/2 teaspoon sherry or reduced-sodium chicken broth
1/4 pound sliced fresh shiitake mushrooms
1/4 pound fresh snow peas
2 teaspoons canola oil
8 uncooked medium shrimp, peeled and deveined
1-1/2 teaspoons minced fresh gingerroot
1 small garlic clove, minced
1/2 teaspoon minced fresh cilantro
1/2 teaspoon pepper
1/8 teaspoon sesame seeds
Dash salt
1-1/2 cups hot cooked rice
2 flour tortillas (10 inches), warmed

1
In a small bowl, combine the cornstarch, clam juice, water, soy sauce, honey, sesame oil and sherry or broth until smooth; set aside.
2
In a large skillet or wok, stir-fry mushrooms and peas in canola oil for 3-4 minutes or until tender. Add the shrimp, ginger and garlic; stir-fry until shrimp turn pink.
3
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cilantro, pepper, sesame seeds and salt.
4
Remove from the heat. Spoon rice down the center of each tortilla; top with shrimp mixture and roll up.

595

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 19 ingredients. The key ingredients include: 1 teaspoon cornstarch, 2 tablespoons clam juice, 1 tablespoon cold water, 1 tablespoon reduced-sodium soy sauce, and more.

Yes, Shrimp ‘N’ Rice 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.

Shrimp ‘N’ Rice Wraps

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