A vibrant salad with crispy shrimp, avocado, cherry tomatoes, and a tangy sriracha-lime dressing.
# What You'll Need:
→ Crispy Shrimp
01 - 1.1 lb medium shrimp, peeled and deveined
02 - ½ cup all-purpose flour
03 - 2 large eggs
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
# Directions:
01 - Pat shrimp dry. Arrange three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs combined with smoked paprika, garlic powder, salt, black pepper, and cayenne pepper.
02 - Dredge shrimp sequentially in flour, then egg, followed by the panko mixture, ensuring even coverage.
03 - Heat vegetable oil to approximately 190°C (375°F) in a large skillet to a depth of ¾ inch. Fry shrimp in batches for 2–3 minutes per side until golden and crisp. Drain on paper towels.
04 - Whisk together mayonnaise, Greek yogurt, lime juice, sriracha, honey, garlic powder, salt, and black pepper until smooth.
05 - Layer chopped romaine lettuce, sliced avocado, halved cherry tomatoes, red onion, and cucumber in a bowl or on plates. Top with crispy shrimp.
06 - Drizzle sriracha-lime dressing over the salad, garnish with fresh cilantro or parsley, and serve immediately.
