Name: Crunchy Shrimp Salad
Prep time: 20 min
Cook time: 10 min
Yield: 4
Cuisine: Internacional
Ingredients: 1 1/2 cups rotini pasta, cooked, for tempura; 2 1/2 cups shrimp, small, cleaned, for tempura; 2 cups tempura mix; vegetable oil, for frying; 4 cups Eva® French Hydroponic Lettuce, chopped; 1 1/2 cups broccoli, just the florets; 3/4 cups chinese pea, precooked and cut into strips; 3/4 cups olive oil, for the vinaigrette; 1/4 cups balsamic vinegar, for the vinaigrette; 1 tablespoon mustard, for the vinaigrette; 1 tablespoon honey, for the vinaigrette; chile flakes, for the vinaigrette; salt, for the vinaigrette; pepper, for the vinaigrette

Preparation

10 mins

Low

Dip the pasta in the tempura batter and fry until golden, then drain and set aside. Now dip the shrimp in the same tempura batter and fry for 3 minutes or until cooked. Set aside. In a bowl, place Eva® Hydroponic French Lettuce with broccoli and snow peas, then add some shrimp and the pasta. Mix the crunchy shrimp salad until well combined and set aside.