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Texas Shrimp Rolls
Prep Time:
30 minutes
Cook Time:
0 minutes
8 servings

Peanut Dipping Sauce:

1/4 c. Central Market Organic No Stir Peanut Butter with Honey

2 Tbsp. rice vinegar

1 Tbsp. light soy sauce

1/4 tsp. crushed red pepper (if desired)

Shrimp Rolls:

16 large Hill Country Fare Cooked Shrimp, thawed, with tails removed

8 H-E-B Whole Wheat or 7 Grain Tortillas

8 H-E-B Ready, Fresh, Go! Lettuce Leaves

1 1/2 c. Matchstick Carrots

1 cucumber, cut into thin strips

1 red bell pepper, cut into thin strips

16 cilantro leaves

16 bite-size pieces of basil leaves


Combine peanut butter, rice vinegar, soy sauce, and red pepper in a bo
wl, and stir. Add 1/2 cup water and stir.
Cut each shrimp in half lengthwise and set aside.
Brush each tortilla with 1 teaspoon peanut dipping sauce. Layer tortil
la with 1 lettuce leaf, 8 shrimp slices, 4 to 6 matchstick carrots, 2
cucumber strips, 3 bell pepper strips, 2 cilantro leaves, and 2 basil
pieces. Tightly roll tortilla and wrap in plastic wrap. Refrigerate un
til ready to serve. Cut in half diagonally and serve each with 2 table
spoons peanut dipping sauce if desired.

Nutritional Information

Serving size: 1, Calories: 245, Saturated Fat: 1g, Cholesterol: 225mg,
Sodium: 605mg, Carbohydrates: 21g, Dietary Fiber: 3g, Sugar: 2g, Pro
tein: 29g


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