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Succulent shrimp and crispy coleslaw with a soy-peanut sauce all wrapped up in a flavorful tortilla
Prep Time: 20 minutes
Total Time: 20 minutes
Makes: 6 servings (1 wrap each)
Ingredients:
1 tablespoon freshly grated lemon peel
Juice of 1 lemon (about 2 tablespoons)
2 tablespoons La Choy® Soy Sauce
3 tablespoons honey
1/3 cup roasted peanuts, chopped
1 teaspoon ground ginger
1/2 teaspoon crushed red pepper
1 bag (16 ounces) shredded coleslaw mix
6 medium tortilla wraps (about 8 inches each)
12 bib lettuce leaves
24 frozen peeled cooked shrimp (26/30 size), thawed and with tails removed
12 cilantro sprigs, stems trimmed
Directions:
Stir together lemon peel, lemon juice, soy sauce, and honey in large bowl until blended. Add peanuts, ginger, and red pepper; stir to blend. Add coleslaw mix; toss until well coated.
Place tortillas on clean work surface. Cover each with two lettuce leaves. At 1 inch from the edge closest to you, spoon about 1/2 cup coleslaw over center of lettuce. Top with four overlapped shrimp and two sprigs of cilantro. Fold bottom half of tortillas over the filling. Fold in sides. Thread a bamboo skewer to secure wrap.
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