Preparation Time:  20 minutes
Cooking Time:  5 minutes
Servings  4
Serving Size:

Ingredients:

12 ounces uncooked peeled and deveined small, medium or halved large shrimp, thawed if frozen
2 tablespoons chili puree, such as Lee Kum Kee or China Bowl brands
Garlic flavored cooking spray
1 each: red and yellow bell pepper, cut into short, thin strips
4 cups coleslaw mix (shredded cabbage and carrots)
8 green onions, cut into 1/2 inch slices
1/4 cup oyster sauce, such as Dynasty or Kame brands
1 tablespoon cornstarch
8 (10 inch) whole wheat or honey whole wheat flour tortillas, such as Tumaro brand, warmed
2 teaspoons coriander seeds, coarsely crushed (optional)

Directions:

In a medium bowl, combine shrimp and chili puree, tossing to coat. Heat a Dutch oven or large saucepan over medium heat; coat with cooking spray. Add shrimp; stir-fry 1 minute. Add bell peppers, cole slaw mix and green onions; stir-fry 1 minute. Add oyster sauce; stir-fry 2 minutes or until shrimp is opaque and vegetables are crisp-tender. Combine cornstarch with1 tablespoon cold water; mix well. Stir into shrimp mixture; cook 1 minute or until thickened, stirring constantly. Spoon mixture down center of tortillas; sprinkle coriander seeds over mixture, if desired. Fold one end of tortilla over filling; roll up burrito fashion.

Tips:

Adding the cornstarch slurry at the end of cooking helps to keep the juices inside the vegetables. The touch of crushed coriander seed is worth the extra effort. Just a little gives a bit of spiciness to the dish.

Substitutions:

Shredded napa cabbage may replace the cole slaw mix and hoisin sauce may replace the oyster sauce.