| 1 (11-ounce) can mandarin oranges, drained, juice reserved | |
| 1 Tbsp. vegetable oil, divided | |
| 3/4 tsp. salt | |
| 1 cup brown rice | |
| 2 Tbsp. bottled Thai sweet chili sauce | |
| 12 ounces medium shrimp, peeled and deveined | |
| 12 whole large lettuce leaves, bibb or iceberg lettuce | |
| 1 cup carrots, shredded |
| 1. | Combine reserved mandarin orange juice with enough water to equal 2 cups liquid. Bring juice mixture, 1 teaspoon oil and salt to boil in medium saucepan over medium-high heat. |
| 2. | Stir in rice; cover and reduce heat to simmer. Cook according to package instructions. Stir mandarin oranges and sweet chili sauce into cooked rice. |
| 3. | Meanwhile, heat remaining oil in large skillet over medium heat. Add shrimp and sauté just until cooked through, about 4-5 minutes. |
| 4. | Arrange lettuce leaves on large platter. Spoon rice mixture into center of each lettuce leaf. Top with carrots and shrimp. |
Looking for the perfect seafood recipe? We’ve found it. These Mandarin Orange Rice and Shrimp Lettuce Wraps, courtesy of USA Rice, are perfect as a party appetizer, lunch, or dinner. Sweet and sour, crunchy and smooth – these wraps have it all in one bite.
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