Speedy Sweet and Fiery Asian Shrimp Wraps
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Speedy Sweet and Fiery Asian Shrimp Wraps

Speedy Sweet and Fiery Asian Shrimp Wraps

with Peanuts and Rainbow Slaw

Tonight's dinner comes in like a flavor loaded bolt of lighting. Sweet, tangy and slightly spicy, it's a real trifecta of deliciousness. Oven roasted sweet chilli shrimp partner with a crunch-tastic and tangy slaw for a meal you wont soon forget. The only thing faster than the cook time will be how quickly you will devour it all!!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time5 minutes


serving amount

285 g


(Contains Shrimp)

6 unit(s)

Flour Tortillas

(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)

170 g

Coleslaw Cabbage Mix

56 g

Spring Mix

1 unit(s)

Sweet Bell Pepper

2 unit(s)

Green Onion

28 g

Peanuts, chopped

(Contains Peanuts)

4 tbsp

Sweet Chili Sauce

(May contain Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)

2 tbsp

Spicy Mayo

(Contains Mustard, Egg May contain Sulphites, Wheat, Crustaceans, Fish, Milk, Sesame, Soy)

1 tbsp

Seasoned Rice Vinegar

(Contains Sulphites)


Nutrition Values

Calories650 kcal
Fat22 g
Saturated Fat4 g
Carbohydrate80 g
Sugar29 g
Dietary Fiber6 g
Protein33 g
Cholesterol190 mg
Sodium1780 mg
Trans Fat0.1 g
Potassium850 mg
Calcium300 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Bowl
Aluminum Foil


  • Core, then cut pepper into 1/8-inch slices.
  • Thinly slice green onions

  • Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
  • Add shrimp, half the peppers, half the sweet-chilli sauce and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then mix to coat.
  • Roast, in the bottom of the oven, flipping half way, until peppers are tender-crisp and shrimp are cooked through, 8-10 min.
  • Add vinegar, remaining sweet-chilli sauce and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper. Stir to mix.
  • Add coleslaw cabbage mix, half the green onions and remaining peppers. Toss to coat.
  • Wrap tortillas in foil, then place in the top of the oven until warm, 4-5 min. (TIP: You can skip this step if you don't want to warm the tortillas!)
  • Arrange tortillas on a clean surface.
  • Divide spring mix between tortillas.
  • Top each tortilla with some of the slaw, and shrimp. Divide wraps between plates.
  • Drizzle spicy mayo over each wrap.
  • Sprinkle peanuts and remaining green onions over top.
  • Serve any remaining slaw on the side.
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