Shrimp Wrap

Shrimp Wrap
Prep 15 mins Cook 27 mins


  • 1 5 ounce package yellow rice
  • 1 cup chopped onion
  • 1 cup diced sweet red pepper
  • 1 tablespoon olive oil
  • 2 cloves garlic, finely chopped
  • 1 tablespoon tomato paste
  • 3 tablespoons lemon juice
  • 3/4 cup water
  • 1/2 teaspoon thyme
  • 1/8 teaspoon cayenne
  • 1 medium-size zucchini, sliced
  • 1 tomato, peeled, seeded and diced
  • 12 ounces shrimp, peeled and deveined
  • 8 red-pepper flavored or low-fat flour tortillas (8-inch)
  • Chopped tomato, for garnish

Make It

1. Prepare the rice according to package directions, but do not add any oil or butter.

2. Saute onion and red pepper in oil in large nonstick skillet until tender, about 8 minutes. Add garlic; saute for 1 minute. Stir in tomato paste. Add lemon juice, water, thyme and cayenne; cook 3 minutes.

3. Add zucchini; cook, covered, 5 minutes, adding a little water if mixture becomes too dry. Stir in tomato and shrimp; cover; simmer 10 minutes, until shrimp are cooked through. Remove from heat.

4. Heat tortillas according to package directions. Spoon about 1/3 cup of the rice and 1/2 cup of the shrimp mixture down center of each tortilla. Roll tortillas up; place, seam side down, on serving dish. Garnish tortillas with chopped tomato.