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
- Prepare vermicelli as label directs. Drain and transfer to an ice bath; let stand 5 minutes; drain.
- 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
- Deep-fry Quinoa-Crusted Shrimp at 375˚F until golden brown, about 3 minutes.
- Toss shrimp, mint, carrots, radishes, peppers and vermicelli in a bowl. Serve garnished with a lime wedge.
