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Citrus-Shrimp Wraps

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Citrus-Shrimp Wraps
  • Prep 30 min
  • Total 40 min
  • Ingredients 17
  • Servings 4
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Pillsbury™ pizza crust transforms into wraps for a veggie-packed, Asian sandwich filling.
Updated Mar 31, 2014
Bake-Off® Contest 45, 2012
Bake-Off® Contest 45, 2012
Sandra Gallant
Forestville, California

Ingredients

  • 3/4 cup lightly packed fresh parsley leaves
  • 1/2 cup apricot preserves
  • 1/3 cup reduced-sodium soy sauce
  • 4 tablespoons fresh lemon juice
  • 2 teaspoons fresh lime juice
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon ground ginger
  • 3/4 lb cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
  • 3/4 cup lightly packed fresh cilantro
  • 1/2 cup lightly packed fresh mint leaves
  • 1/4 cup Crisco® 100% Extra Virgin Olive Oil
  • 3 cloves garlic
  • 1/4 teaspoon salt
  • 1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
  • 1 cup shredded red cabbage
  • 2/3 cup shredded carrot
  • 1/4 cup cashews, halves and pieces, coarsely chopped

Steps

  • 1
    Chop 2 tablespoons of the parsley leaves; set aside. In 1-quart saucepan, stir together apricot preserves, soy sauce, 2 tablespoons of the lemon juice, lime juice, mustard and ginger. Cook and stir over medium heat until slightly thickened, about 5 minutes. Stir in 2 tablespoons chopped parsley and shrimp. Transfer to bowl; set aside.
  • 2
    To make fresh herb dressing, in food processor or blender, combine remaining parsley leaves, cilantro, mint, olive oil, garlic, salt and remaining 2 tablespoons lemon juice. Cover; process until herbs are finely chopped, scraping down side of bowl if necessary. Set aside.
  • 3
    Heat oven to 350°F. Line large cookie sheet with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray. Unroll pizza crust dough. Cut dough in half lengthwise and crosswise, forming 4 rectangles. Place on cookie sheet.
  • 4
    Bake 4 minutes. Turn dough over; bake an additional 4 to 6 minutes or until light golden brown. With tongs, transfer warm pizza crusts to 4 (2 1/2- to 3-inch diameter) drinking glasses, draping crust lengthwise to form “U” shape.
  • 5
    With slotted spoon, remove shrimp from marinade; discard marinade. To make each wrap, spread about 2 tablespoons herb dressing evenly over inside of wrap; top with 1/4 cup of cabbage, about 2 tablespoons carrot and 1/4 of the shrimp. Sprinkle each with cashews. Fold long edges together to form wrap.

Nutrition Information

620 Calories, 25g Total Fat, 27g Protein, 73g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
620
Calories from Fat
220
Total Fat
25g
38%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
165mg
55%
Sodium
1520mg
63%
Potassium
480mg
14%
Total Carbohydrate
73g
24%
Dietary Fiber
3g
14%
Sugars
7g
Protein
27g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
30%
30%
Calcium
8%
8%
Iron
35%
35%
Exchanges:
3 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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