A healthier version of fried shrimp is now possible. Made with peeled and deveined, tail-off shrimp coated with a blend of panko rice crumbs and quinoa ancient grains, Portico Classic Quinoa-Crusted Shrimp is lightly seasoned with garlic and herbs and completely gluten-free.
Ingredients
Aji Verde
Yellow Pepper Salsa Criolla
For Serving
Directions
Aji Verde
- Purée all ingredients in a blender until smooth. Refrigerate in an airtight container up to 6 days. Makes about 1¼ cups.
Yellow Pepper Salsa Criolla
- Soak onions in cool salted water 10 minutes; drain. Toss onions with remaining ingredients in a bowl. Refrigerate in an airtight container at least 30 minutes and up to 2 days. Makes about 2 cups.
For serving
- Deep-fry Quinoa-Crusted Shrimp in vegetable oil at 375°F for 3 minutes or until golden brown.
- Spread tortillas with Aji Verde and place on serving plate; serve topped with Yellow Pepper Salsa Criolla, shrimp and corn. Garnish with a cilantro sprig.
Ingredient availability varies by location*
