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
- Toss all ingredients in a bowl. Refrigerate in an airtight container up to 3 days. Makes about 4 cups.
Marinated Green Papaya
-
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
- Deep-fry Quinoa-Crusted Shrimp in vegetable oil at 375°F until golden brown, about 3 minutes.
- Serve Forbidden Black Rice Salad topped with Marinated Green Papaya, quinoa-crusted shrimp, basil, tomatoes and sweet chili sauce.
- Garnish with lime wedges and additional cashews and coconut.
