Peel and devein shrimp; remove tails. Set shrimp aside.
Fish fry for your Friday! Enjoy these classic breaded and fried shrimp over fresh spring vegetables all wrapped up in a cabbage bowl.
Servings and Ingredients
|1||(1-lbs.) pkg. wild USA Gulf raw shrimp, (16-to-20-ct.), thawed|
|3 tbsp.||fresh lemon juice|
|2 tbsp.||Gustare Vita olive oil|
|2 tbsp.||fresh basil, finely chopped|
|3 clove(s)||Hy-Vee Short Cuts peeled garlic, minced|
|1 tbsp.||Hy-Vee honey|
|1 tbsp.||Hy-Vee white distilled vinegar|
|1||(1-lbs.) pkg. Hy-Vee Short Cuts spring veggie blend|
|⅓ c.||Zatarain's New Orleans Style Fish Fri seasoned seafood breading mix|
|Hy-Vee canola oil, for frying|
|4||large green cabbage leaves, for serving|
Things To Grab
- Medium bowl
- Vegetable peeler
- Paper towels
- Large, heavy skillet
- Oil thermometer
Combine lemon juice, olive oil, basil, garlic, honey, and vinegar in a medium bowl for vinaigrette.; set aside.
Cut mushrooms in veggie blend into slices and bell pepper into thin strips for slaw. Using a vegetable peeler, but asparagus spears into thin ribbons. Cut carrot chips into thin pieces. Add mushrooms, bell pepper strips, asparagus ribbons, and carrots to vinaigrette; toss to coat. Cover and refrigerate.
Pat shrimp dry with paper towels. Toss shrimp with breading mix to coat. Heat about 2-inches canola oil in a large, heavy skillet over medium-high heat to 350 degrees. Deep-fry shrimp in batches for 2 to 3 minutes or until opaque and golden brown, turning once halfway through.
To assemble, place a cabbage leaf on each serving plate. Divide slaw among the cabbage leaves, then top with shrimp.
Hyvee Culinary Expert TipNutrition cannot be accurately calculated for fried foods.