Who says healthy can’t feel guilty. Check out our delicious Tempura Shrimp and Asian Salad!
Salad
2 cups shredded romaine lettuce
2 cups chopped kale
1 cup sliced carrots
1 cup chopped red cabbage
1 cup de-shelled edamame
1/2 cup chopped white onion
1 large avocado diced
Combine all salad ingredients in a large bowl, choose your light dressing of choice
Shrimp
1/2 pound raw shrimp, de-shelled, leave tail on
1 cup whole wheat Panko breading
2 cage free eggs, beaten
1 tsp salt
1 tsp pepper
2 tbs olive oil
Directions
Make sure shrimp is de shelled and patted dry
Lightly dust shrimp with salt and pepper
Dip each shrimp in egg mixture, then coat with whole wheat Panko bread crumbs
bring a large sauté pan to medium high heat
Add olive oil to the pan
Sauté each side of shrimp for two minutes, or until golden brown
Top your salad with the shrimp and enjoy!