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Spicy Shrimp Wraps Recipe

Photo by: Taste of Home

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Here's a quick and easy recipe from Frankie Allen Mann of Warrior, Alabama that's deliciously big on seafood flavor and the sunny sweetness of mango. Coated with tasty taco seasoning, the cooked shrimp are tucked inside a tortilla wrap, along with coleslaw and dressed-up bottled salsa.

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Healthy

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6 Servings
Prep/Total Time: 20 min.

Ingredients

1 cup salsa
1 medium ripe mango, peeled, pitted and diced
1 tablespoon ketchup
1 envelope reduced-sodium taco seasoning
1 tablespoon Crisco® Pure Olive Oil
1 pound uncooked medium shrimp, peeled and deveined
6 flour tortillas (10 inches), warmed
1-1/2 cups coleslaw mix
6 tablespoons reduced-fat sour cream

Directions

In a small bowl, combine the salsa, mango and ketchup; set aside. In a large resealable plastic bag, combine taco seasoning and oil; add shrimp. Seal bag and shake to coat.
In a nonstick skillet or wok, cook shrimp over medium-high heat for 2-3 minutes or shrimp turn until pink. Top tortillas with coleslaw mix, salsa mixture and shrimp. Fold bottom third of tortilla up over filling; fold sides over. Serve with sour cream. Yield: 6 servings.

Nutritional Analysis: One serving (1 wrap with 1 tablespoon sour cream) equals 292 calories, 8 g fat (2 g saturated fat), 97 mg cholesterol, 907 mg sodium, 40 g carbohydrate, 2 g fiber, 16 g protein. Diabetic Exchanges: 2 starch, 2 very lean meat, 1 fat, 1/2 fruit.

Spicy Shrimp Wraps published in Light & Tasty August/September 2002, p56

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