Golden crispy shrimp with avocado, cherry tomatoes, and zesty sriracha-lime dressing on fresh greens.
# Components:
→ Crispy Shrimp
01 - 1.1 lb medium shrimp, peeled and deveined
02 - ½ cup all-purpose flour
03 - 2 large eggs, beaten
04 - 1 cup panko breadcrumbs
05 - 1 tsp smoked paprika
06 - ½ tsp garlic powder
07 - ½ tsp salt
08 - ¼ tsp black pepper
09 - ½ tsp cayenne pepper (optional)
10 - Vegetable oil, for frying
→ Salad
11 - 1 large head romaine lettuce, washed and chopped
12 - 1 ripe avocado, sliced
13 - 1½ cups cherry tomatoes, halved
14 - ½ small red onion, thinly sliced
15 - ½ cucumber, sliced
16 - Fresh cilantro or parsley, for garnish
→ Sriracha-Lime Dressing
17 - 3 tbsp mayonnaise
18 - 2 tbsp Greek yogurt
19 - 2 tbsp lime juice (about 1 lime)
20 - 1 tbsp sriracha sauce
21 - 1 tsp honey
22 - ½ tsp garlic powder
23 - Salt and black pepper, to taste
# Method:
01 - Pat shrimp dry with paper towels. Arrange three shallow bowls: one with flour, one with beaten eggs, and one with panko combined with smoked paprika, garlic powder, salt, black pepper, and cayenne pepper.
02 - Dredge each shrimp in flour, dip in egg wash, then coat thoroughly with the prepared panko mixture.
03 - Heat vegetable oil to approximately 180°C (350°F) in a large skillet, filling about ¾ inch (2 cm). Fry shrimp in batches for 2 to 3 minutes per side until golden and crisp. Drain on paper towels.
04 - In a small bowl, whisk mayonnaise, Greek yogurt, lime juice, sriracha, honey, garlic powder, salt, and black pepper until smooth and emulsified.
05 - Combine chopped romaine, avocado slices, cherry tomatoes, red onion, and cucumber in a serving bowl or on individual plates. Top with crispy shrimp.
06 - Drizzle the sriracha-lime dressing evenly over the salad. Garnish with fresh cilantro or parsley and serve immediately.
