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Servings: 6

Total Time: 30 minutes

  • 1 can Mandarin Oranges, drained, juice reserved
  • 1 Tbsp Carrington Farms Coconut oil, divided
  • 3/4 tsp salt
  • 1 cup brown rice, uncooked
  • 2 Tbsp prepared Thai Sweet Chili Sauce
  • 12 oz medium shrimp, peeled and deveined
  • 12 lettuce leaves
  • 1 cup carrots, shredded

Lettuce wraps have become a popular alternative to tasty but carb-heavy meals. Using lettuce wraps is a great way to get extra fiber and fewer carbs, without sacrificing any flavor!

Mandarin Orange Rice and Shrimp Lettuce Wraps


  1. Combine reserved mandarin orange juice with enough water to equal 2 cups of liquid.

  2. Bring juice, 1 teaspoon oil and salt to a boil in a medium sauce pan over medium-high heat.

  3. Stir in rice; cover and reduce heat to a simmer.

  4. Cook according to package directions.

  5. Stir mandarin oranges and sweet chili sauce into cooked rice.

  6. Meanwhile, heat remaining oil in a large skillet over medium heat.

  7. Add shrimp and saute until cooked through, about 4-5 minutes.

  8. Arrange lettuce leaves on a platter and spoon rice mixture on each lettuce leaf.

  9. Top with carrots and shrimp.


230 calories; 4.5 g total fat; 85 mg cholesterol; 460 mg sodium; 33 g carbohydrate; 3 g fiber; 15 g protein

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