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Main Dish

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

Fried goodness with a fun twist.

  • Houston, TX

  • Servings

    4

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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

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