Categories: Appetizers
Ingredients
- 16 wonton wrappers
- 1 tbsp vegetable oil
- 1 bag coleslaw mix
- 1 red pepper, cored, seeded, and thinly sliced
- 4 scallions, trimmed and chopped
- 1/2 cup vegetable broth
- 2 tbsp Braggs liquid aminos
- 2 tbsp rice vinegar
- 1 tbsp garlic powder
- 1 tsp sugar
- 1/2 tsp ground ginger
- 1/2 lb shrimp, shelled, devained & chopped
- 2 cups cooked brown rice
Directions
-
oven to 400. Place wonton wrappers on a large baking sheet and brush both sides lightly with oil. Bake at 400 for 7 to 8 minutes until crisp and lightly golden. Coat a skillet with nonstick cooking spray. Add coleslaw mix, red pepper, scallions, and broth. Simmer, covered, for 6 minutes, stirring occasionally. Stir in Braggs, vinegar, garlic powder, sugar, and ginger. Add shrimp and cook until just heated through, about 1 minute. Spoon a generous 1/4 cup of the shrimp mixture on each wonton crisp. Serve with brown rice and Braggs.