Fish fry for your Friday! Enjoy these classic breaded and fried shrimp over fresh spring vegetables all wrapped up in a cabbage bowl.

Fried Shrimp and Rainbow Slaw Bowls

Peel and devein shrimp; remove tails. Set shrimp aside.

Combine lemon juice, olive oil, basil, garlic, honey, and vinegar in a medium bowl for vinaigrette; set aside.

Cut mushrooms in veggie blend into slices and bell pepper into thin strips for slaw. Using a vegetable peeler, but asparagus spears into thin ribbons. Cut carrot chips into thin pieces. Add mushrooms, bell pepper strips, asparagus ribbons, and carrots to vinaigrette; toss to coat. Cover and refrigerate.

Pat shrimp dry with paper towels. Toss shrimp with breading mix to coat. Heat about 2-inches canola oil in a large, heavy skillet over medium-high heat to 350 degrees. Deep-fry shrimp in batches for 2 to 3 minutes or until opaque and golden brown, turning once halfway through.

To assemble, place a cabbage leaf on each serving plate. Divide slaw among the cabbage leaves, then top with shrimp.

Nutrition facts cannot be accurately calculated for fried foods.