Texas Shrimp Rolls

Prep Time:
30 minutes
Cook Time:
0 minutes
8 servings

My H-E-B Texas Life Magazine


Peanut Dipping Sauce:,

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

2Tbsp.rice vinegar,

1Tbsp.light soy sauce,

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

Shrimp Rolls:,

16largeHill Country Fare Cooked Shrimp, thawed, with tails removed,

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

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

1 1/2c.Matchstick Carrots,

1cucumber, cut into thin strips,

1red bell pepper, cut into thin strips,

16cilantro leaves,

16bite-size pieces ofbasil leaves,


1Combine peanut butter, rice vinegar, soy sauce, and red pepper in a bowl, and stir. Add 1/2 cup water and stir.

2Cut each shrimp in half lengthwise and set aside.

3Brush each tortilla with 1 teaspoon peanut dipping sauce. Layer tortilla 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 until ready to serve. Cut in half diagonally and serve each with 2 tablespoons 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, Protein: 29g

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