COCONUT SHRIMP & VEGGIE WRAPS
Steps:
- In a foil-lined 15x10x1-in. baking pan, place the carrots, onion, yellow pepper and beet; drizzle with oil. Sprinkle with salt, pepper, cumin, cinnamon, ginger and allspice; toss to coat. Bake, uncovered, at 425° for 20-25 minutes or until tender, stirring once. , Meanwhile, make a slit down the outer curve of each shrimp, starting with the tail; press lightly to flatten. In three separate shallow bowls, place the flour, egg whites and coconut. Coat the shrimp with flour, dip into egg whites, then coat with coconut., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels., In a microwave, heat the preserves, vinegar, butter and cayenne until preserves and butter are melted. Stir until smooth; drizzle over vegetable mixture and toss to coat., Place 1/2 cup vegetable mixture on each lettuce leaf; top with shrimp and goat cheese. Fold lettuce over filling.
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Mogale Trust
[email protected]These wraps were delicious! The coconut shrimp was crispy and flavorful, and the veggie wraps were a great way to add some healthy greens to the meal. I will definitely be making these again.
Bernard Abu
[email protected]I love these wraps! They're so easy to make and they're always a crowd-pleaser.
Arun Bhandari
[email protected]These wraps were amazing! I made them for a party and they were a huge hit. The coconut shrimp was cooked perfectly and the veggie wraps were a great way to add some healthy greens to the meal. I will definitely be making these again.