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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!


  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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