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Home | Recipes | Quinoa-Crusted Shrimp Salad
Salad

Quinoa-Crusted Shrimp Salad

Light & just right fried shrimp.

  • Sysco Culinary Team
  • Houston, TX
Email article

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

Roasted Red Pepper & Sherry Vinaigrette

3 Imperial Fresh garlic cloves

For serving

Directions

Roasted Red Pepper & Sherry Vinaigrette

  1. Purée all ingredients except oil in a food processor until smooth, about 1 minute. Add oil in a steady stream with food processor running until
    completely smooth. Refrigerate in airtight container up to 6 days. Makes about 1½ cups.

For serving

  1. Deep-fry Quinoa-Crusted Shrimp at 375˚F until golden brown, about 3 minutes.
  2. Deep-fry garlic until golden brown, about 1 minute.
  3. Heat oil in a sauté pan over high heat; add green onions and cook until charred, about 1 minute; transfer to a bowl.
  4. Add kale and vinaigrette and toss. Arrange salad on a serving plate; serve
    topped with cheese, hazelnuts, shrimp and garlic.

Ingredient availability varies by location*

Email article

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