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Citrus-Shrimp Wraps

Citrus-Shrimp Wraps
  • Prep 30 min
  • Total 40 min
  • Ingredients 17
  • Servings 4
Pillsbury® pizza crust transforms into wraps for a veggie-packed, Asian sandwich filling.
Updated March 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 Pillsbury™ refrigerated thin 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 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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  • Bake-Off is a registered trademark of The Pillsbury Company ©2012
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