Oriental Shrimp Burritos
Browse the recipe Oriental Shrimp Burritos
Oriental Shrimp Burritos
Prep and Cook Time 10 minutes
YIELD Makes 4 servings
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INGREDIENTS
| 1 | tablespoon vegetable oil |
| 8 | ounces (4 cups packed) shredded coleslaw mix with cabbage and carrots |
| 1 | teaspoon bottled minced ginger or 1/2 teaspoon dried ginger |
| 1 | teaspoon bottled minced garlic |
| 1 | cup bean sprouts |
| 1/2 | cup sliced green onions with tops |
| 8 | flour tortillas (6 or 7 inches) |
| 10 | to 12 ounces peeled cooked medium shrimp |
| 1/4 | cup stir-fry sauce |
| 1/4 | teaspoon red pepper flakes |
| Plum sauce or sweet-and-sour sauce | |
PREPARATION:
- Heat oil in large, deep skillet over medium-high heat until hot. Add coleslaw mix, ginger and garlic; stir-fry 2 minutes. Add sprouts and onions; stir-fry 3 minutes.
- While vegetable mixture is cooking, stack tortillas and wrap in waxed paper. Microwave on HIGH 1-1/2 minutes or until warm.
- Add shrimp, stir-fry sauce and red pepper flakes to skillet; stir-fry 2 minutes or until heated through. Spoon about 1/3 cup shrimp mixture evenly down center of each tortilla. Fold 1 end of tortilla over filling and roll up. Serve with plum sauce.
This recipe appears in:
Asian
NUTRITIONAL INFORMATION:
| Protein | 23 g |
| Fiber | 2 g |
| Carbohydrate | 48 g |
| Cholesterol | 138 mg |
| Total Fat | 9 g |
| Calories | 366 |
| Sodium | 876 mg |
DIETARY EXCHANGE:
| Meat | 2 |
| Vegetable | 1 |
| Starch | 3 |
| Fat | 1/2 |