Peel and devein shrimp; remove tails. Set shrimp aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
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
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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 Tip
Nutrition facts cannot be accurately calculated for fried foods.