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Salad

Thai Shrimp & Grain 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

Forbidden Black Rice Salad

Marinated Green Papaya

For Serving

Directions

Forbidden Black Rice Salad

  1. Toss all ingredients in a bowl. Refrigerate in an airtight container up to 3 days. Makes about 4 cups.

Marinated Green Papaya

  1. Purée garlic, shallot, lime juice, sugar, vinegar and fish sauce in blender. Toss papaya, carrots, red pepper flakes and garlic mixture in a bowl.
    Refrigerate in an airtight container up to 2 days. Makes about 4 cups.

For serving

  1. Deep-fry Quinoa-Crusted Shrimp in vegetable oil at 375°F until golden brown, about 3 minutes.
  2. Serve Forbidden Black Rice Salad topped with Marinated Green Papaya, quinoa-crusted shrimp, basil, tomatoes and sweet chili sauce.
  3. Garnish with lime wedges and additional cashews and coconut.
Email article

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