Close up view of mandarin orange rice and shrimp lettuce wraps on a clear serving dish.

Mandarin Orange Rice and Shrimp Lettuce Wraps

"Rev Up Your Rice!" Recipe Contest Finalist- Patrice Hurd

  • Servings


  • 1 (11-ounce) can mandarin oranges, drained, juice reserved
  • 1 tablespoon vegetable oil, divided
  • ¾ teaspoon salt
  • 1 cup brown rice
  • 2 tablespoons 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


  • 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.
  • Stir in rice; cover and reduce heat to simmer. Cook according to package instructions. Stir mandarin oranges and sweet chili sauce into cooked rice.
  • Meanwhile, heat remaining oil in large skillet over medium heat. Add shrimp and sauté just until cooked through, about 4-5 minutes.
  • Arrange lettuce leaves on large platter. Spoon rice mixture into center of each lettuce leaf. Top with carrots and shrimp.

Nutrition Facts

  • Calories 230
  • Total Fat 4.5g
  • Cholesterol 85mg
  • Sodium 460mg
  • Carbohydrates 33g
  • Dietary Fiber 3g