230 calories; 4.5 g total fat; 85 mg cholesterol; 460 mg sodium; 33 g carbohydrate; 3 g fiber; 15 g protein
Combine reserved mandarin orange juice with enough water to equal 2 cups of liquid.
Bring juice, 1 teaspoon oil and salt to a boil in a medium sauce pan over medium-high heat.
Stir in rice; cover and reduce heat to a simmer.
Cook according to package directions.
Stir mandarin oranges and sweet chili sauce into cooked rice.
Meanwhile, heat remaining oil in a large skillet over medium heat.
Add shrimp and saute until cooked through, about 4-5 minutes.
Arrange lettuce leaves on a platter and spoon rice mixture on each lettuce leaf.
Top with carrots and shrimp.