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!