Try this Spicy Shrimp Wrap recipe, or contribute your own.
Suggest a better descriptionIn a small bowl, combine the salsa, mango and ketchup; set aside. In a large resealable plastic bag, combine taco seasoning and oil; add shrimp. Seal bag and shake to coat. In a nonstick skillet or wok, cook shrimp over medium-high heat for 2-3 minutes or until shrimp is pink. Top tortillas with coleslaw mix, salsa mixture and shrimp. Fold bottom third of tortilla up over filling; fold sides over. Serve with sour cream.
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Serving Size: 1 Serving (429g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 924 | ||
Calories from Fat: 222 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.7g | 33 % | |
Saturated Fat 5.7g | 28 % | |
Monounsaturated Fat 12.7g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 2.4mg | 1 % | |
Sodium 2034.6mg | 70 % | |
Potassium 612.8mg | 16 % | |
Total Carbohydrate 149.4g | 44 % | |
Dietary Fiber 9.8g | 39 % | |
Sugars, other 139.7g | ||
Protein 24.1g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 924
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