- Total time 45 minutes
- Portion size 4 servings
Ingredients
Method
In bowl, combine rice vinegar, lime zest and juice, cilantro, jalapeño and garlic; add daikon, tossing to coat well. Refrigerate for 15 minutes; drain well.
Meanwhile, in shallow dish, combine flour and steak spice. Place eggs in separate shallow dish. Place bread crumbs in another shallow dish. Holding each shrimp by the tail, dredge in flour mixture, dip into eggs, then dredge in bread crumbs, turning and pressing down lightly to coat well, tapping off excess.
In large deep skillet or Dutch oven, heat oil over medium heat; cook shrimp until browned and cooked through, about 1 1⁄2 minutes per side. Transfer to paper towel-lined plate. Divide avocado purée, tomatoes, shrimp and daikon among lettuce leaves.
GOOD TO KNOW
Pre-breaded shrimp from the grocery store will also work well in this recipe. If you want to make it healthier, simply grill the shrimp instead of frying them.
Nutritional facts PER SERVING: about
- Fibre 5 g
- Sodium 420 mg
- Protein 34 g
- Calories 460
- Total fat 18 g
- Cholesterol 295 mg
- Saturated fat 3 g
- Total carbohydrate 41 g
