Home | Recipes | Spicy Quinoa-Crusted Shrimp and Fry Basket with Chipotle Cream Sauce
Main Dish

Spicy Quinoa-Crusted Shrimp and Fry Basket with Chipotle Cream Sauce

Fried goodness with a fun twist.

  • Houston, TX

  • Servings

    4

Email article

Bite-size Simplot Junior Cut SIDEWINDERS Fries, paired with Quinoa-Crusted Fried Shrimp in this dish, feature a fun S-curved shape that performs great with sauces, dips, and toppings.

Ingredients

Chipotle Cream Sauce

Salvadoran Slaw

Spicy Fry Seasoning

For Serving

Your items have been added.

Directions

For the Chipotle Cream Sauce

  1. Purée all ingredients in a blender until smooth. Refrigerate in an airtight container up to 6 days. Makes about 1¼ cups.

For the Salvadoran Slaw

  1. Toss all ingredients in a bowl. Refrigerate in an airtight container up to 2 days. Makes about 3½ cups.

For Serving

  1. Deep-fry 1 cup shrimp in vegetable oil at 350°F until golden brown and internal temperature reaches 165°F, about 3 minutes. Deep-fry 1 cup fries in vegetable oil at 345°F until golden brown, about 2½ minutes; toss with fry seasoning.
  2. Serve shrimp garnished with cilantro and lime wedges along with fries, and a portion of each Chipotle Cream Sauce and Salvadoran Slaw.

Ingredient availability varies by location*

Spicy Quinoa-Crusted Shrimp and Fry Basket With Chipotle Cream Sauce
Email article

Related Recipes

Find more innovative dishes for your menu.

General Tso's Tofu
Main Dish

General Tso’s Tofu

Recipe by Sysco Culinary Team
Lunch

Torta de Milanesa (Katsu Chicken Sandwich)

Recipe by Sysco Culinary Team
Dessert

Olive Oil Citrus Cake With Strawberries & Honey

Recipe by GSC Culinary Team
Dinner

Chili and Cumin Rubbed Shrimp Tacos

Recipe by