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Salad

Shrimp Noodle 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

Rice Noodle Salad

For Serving

4 Imperial Fresh lime wedges

Directions

Rice Noodle Salad

  1. Prepare vermicelli as label directs. Drain and transfer to an ice bath; let stand 5 minutes; drain.
  2. Toss garlic, vinegar, chili paste, oil, lime juice and vermicelli. Refrigerate in an airtight container up to 4 days. Makes about 4½ cups.

For serving

  1. Deep-fry Quinoa-Crusted Shrimp at 375˚F until golden brown, about 3 minutes.
  2. Toss shrimp, mint, carrots, radishes, peppers and vermicelli in a bowl. Serve garnished with a lime wedge.
Email article

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