Speedy Sweet and Fiery Asian Shrimp Wraps
with Peanuts and Rainbow Slaw
Tonight's dinner comes in like a flavour-loaded bolt of lighting. Featuring, sweet, tangy and slightly spicy, it's a real trifecta of deliciousness. The only thing faster than the cook time will be how quickly you devour it!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Shrimp)
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat May contain Egg, Milk, Tree nuts, Sesame, Soy, Wheat)
170 g
Coleslaw Cabbage Mix
56 g
Spring Mix
1 unit(s)
Sweet Bell Pepper
2 unit(s)
Green Onion
28 g
Peanuts, chopped
(Contains Peanuts May contain Milk, Mustard, Peanuts, Soy, Sulphites, Tree nuts, Egg, Gluten)
2 tbsp
Sweet Chili Sauce
(May contain Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard)
2 tbsp
Spicy Mayo
(Contains Egg, Mustard May contain Egg, Soy, Tree nuts, Fish, Crustaceans, Mustard, Sulphites, Sesame, Milk, Wheat, Gluten)
1 tbsp
Seasoned Rice Vinegar
(Contains Sulphites)
1 tbsp
Moo Shu Spice Blend
(Contains Wheat, Soy, Sulphites May contain Tree nuts, Soy, Milk, Sulphites, Sesame, Peanuts, Wheat, Triticale, Mustard)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Core, then cut pepper into 1/8-inch slices.
- Thinly slice green onions.
- Add vinegar, half the sweet chilli sauce and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper. Stir to combine.
- Add coleslaw cabbage mix, peppers and half the green onions. Toss to coat.
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, using a strainer, drain and rinse shrimp, then pat dry with paper towels.
- Add shrimp, Moo Shu Spice Blend and 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with salt and pepper. Toss to coat.
- When hot, add 1/2 tbsp (1 tbsp) oil to the pan, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
- Remove from heat. Stir in remaining sweet chili sauce.
- Just before serving, wrap tortillas in paper towels.
- Microwave until tortillas are warm and flexible, 30 sec-1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Add spring mix to the bowl with slaw. Toss to combine.
- Arrange tortillas on a clean surface.
- Top with some of the slaw and shrimp.
- Sprinkle peanuts and remaining green onions over top.
- Drizzle spicy mayo over top.
- Divide wraps between plates.
- Serve any remaining slaw on the side.