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  • 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


  • 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 425° for 20-25 minutes or until tender, stirring once.
  • 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.
  • In an electric skillet or deep-fat fryer, heat oil to 375°. 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.
  • 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.
  • Place 1/2 cup vegetable mixture on each lettuce leaf; top with shrimp and goat cheese. Fold lettuce over filling.
Nutrition Facts
2 wraps: 805 calories, 45g fat (21g saturated fat), 109mg cholesterol, 1075mg sodium, 83g carbohydrate (56g sugars, 7g fiber), 23g protein.

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