Preparation Time: 20 minutes
Cooking Time: 5 minutes
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)
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.
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.
Shredded napa cabbage may replace the cole slaw mix and hoisin sauce may replace the oyster sauce.