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Caesar Shrimp and Avocado Noodle Bowls

Kelli Foster
  • minutes
  • Serves 4

INGREDIENTS

3 cups

Arugula

1

Avocado, medium

2 cloves

Garlic

2

Egg whites, large

2 tbsp

Anchovy paste

1 tbsp

Dijon mustard

3/4 cup

Lemon juice, freshly squeezed

8 oz

Vermicelli rice noodles, dry cooked and at room temperature

1/4 tsp

Kosher salt

4 tbsp

Olive oil

1 cup

Panko breadcrumbs

1/4 cup

Parmesan cheese

1 pound medium (26/30) uncooked shrimp, peeled, deveined, and tails removed