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Texas Shrimp Rolls

My H-E-B Texas Life Magazine



Quick and easy


Prep Time:

30 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 bowl, 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 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
My H-E-B Texas Life Magazine

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