Golden crispy shrimp on fresh lettuce, avocado, cherry tomatoes, and tangy sriracha-lime dressing.
# Components:
→ Shrimp
01 - 1.1 lb medium shrimp, peeled and deveined
02 - 0.5 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - 1 tsp smoked paprika
06 - 0.5 tsp garlic powder
07 - 0.5 tsp salt
08 - 0.25 tsp ground black pepper
09 - 0.5 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 - 1.5 cups cherry tomatoes, halved
14 - 0.5 small red onion, thinly sliced
15 - 0.5 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 - 0.5 tsp garlic powder
23 - Salt and black pepper to taste
# Directions:
01 - Pat shrimp dry with paper towels. Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko blended with smoked paprika, garlic powder, salt, black pepper, and cayenne pepper.
02 - Dredge each shrimp first in flour, then dip into the eggs, followed by an even coating of the seasoned panko mixture.
03 - Heat vegetable oil to 175°C (about 350°F) to a depth of ¾ inch in a large skillet over medium-high heat. Fry shrimp in batches for 2 to 3 minutes per side until golden and crispy. Transfer to a paper towel-lined plate to drain.
04 - Whisk together mayonnaise, Greek yogurt, lime juice, sriracha, honey, garlic powder, salt, and black pepper in a small bowl until smooth.
05 - Arrange chopped romaine lettuce, sliced avocado, halved cherry tomatoes, thinly sliced red onion, and cucumber in a large bowl or on individual plates. Top with crispy shrimp.
06 - Drizzle the sriracha-lime dressing over the salad and garnish with fresh cilantro or parsley. Serve immediately.
