Save to Pinterest The first time I made this salad was during a heatwave when turning on the oven felt like a terrible mistake. I needed something satisfying but not heavy, and the combination of hot crispy shrimp against cool crisp greens became an instant revelation. My roommate kept stealing shrimp from the cooling rack, and we ended up eating standing up in the kitchen, plates forgotten. That's when I knew this recipe was a keeper.
Last summer I served this at a rooftop dinner party and watched three self-described salad-haters go back for seconds. The trick I discovered: fry the shrimp right before serving and carry them out in a bowl so they stay audibly crispy when they hit the greens. Something about that crunch sound makes people suddenly very hungry.
Ingredients
- Medium shrimp (500 g): Peeled and deveined saves precious cooking time, and patting them completely dry before breading is what makes the coating actually stick instead of sliding off in the oil
- All-purpose flour (60 g): Creates the base layer that helps egg adhere, and I've learned season it with a pinch of salt even here for flavor that builds
- Large eggs (2): Beaten until uniform yellow acts as the glue between flour and panko, and room temperature eggs coat more evenly than cold ones
- Panko breadcrumbs (100 g): These Japanese-style crumbs create an irresistibly light, shatteringly crisp texture that regular breadcrumbs just can't match
- Smoked paprika (1 tsp): Adds subtle smokiness and gorgeous color, and I've started using it in almost all my fried foods now
- Romaine lettuce (1 large head): Sturdy enough to hold up under warm shrimp and dressing without instantly wilting like more delicate greens
- Ripe avocado (1): The creaminess here isn't optional, it's essential for balancing both the crunch and the heat
- Lime juice (2 tbsp): Fresh-squeezed makes a noticeable difference in the dressing brightness
- Sriracha sauce (1 tbsp): Start here and adjust to your heat tolerance, keeping in mind the flavors meld as it sits
Instructions
- Prep your shrimp and breading station:
- Pat the shrimp completely dry with paper towels, then set up three shallow bowls in assembly-line fashion: flour first, beaten eggs second, panko mixed with all your spices third.
- Coat each shrimp in layers:
- Dredge shrimp in flour, shake off excess, dip in egg, then press firmly into the panko mixture to ensure thorough coating.
- Fry until golden and crispy:
- Heat oil in a large skillet over medium-high heat and fry shrimp in batches for 2 to 3 minutes per side until deep golden, then transfer to paper towels.
- Whisk together the dressing:
- Combine mayonnaise, Greek yogurt, lime juice, sriracha, honey, garlic powder, salt, and pepper in a small bowl until smooth and creamy.
- Assemble the salad base:
- Arrange chopped romaine, sliced avocado, cherry tomatoes, red onion, and cucumber in a large bowl or on individual plates.
- Top and serve immediately:
- Pile crispy shrimp on top of the salads, drizzle generously with the sriracha-lime dressing, and scatter fresh cilantro or parsley over everything.
Save to Pinterest This became my go-to summer birthday dinner after my sister requested it three years in a row. Something about the combination of textures feels festive without being fussy, and people always linger around the table longer than usual.
Perfecting That Crunch
The secret I discovered after dozens of batches: press the panko onto the shrimp firmly, almost like you're trying to make it stick. A gentle coating falls off in the oil, but a pressed coating stays put and creates those gorgeous crispy ridges.
Dressing Consistency
If your dressing feels too thick, whisk in water one teaspoon at a time until it reaches a pourable consistency. Conversely, if it's too thin, let it sit in the refrigerator for ten minutes and it will thicken noticeably.
Make-Ahead Strategy
The dressing actually benefits from sitting for a few hours or overnight, and the vegetables can be prepped and stored in separate containers. Only the shrimp must be cooked right before serving for that essential crunch.
- Wash and chop vegetables up to a day in advance, storing lettuce in a container with a paper towel to absorb excess moisture
- Whisk the dressing ahead of time and store it in a jar, giving it a good shake before using
- Set up your breading station before guests arrive so the messy part is done and you can focus on frying and serving
Save to Pinterest This salad started as a desperate summer solution and became one of those recipes I find myself craving even when it isn't hot outside. Sometimes the best discoveries happen completely by accident.
Recipe FAQs
- → How do you achieve crispy shrimp?
Coat the shrimp first in flour, then egg, and finally in panko breadcrumbs mixed with spices before frying in hot oil until golden and crisp.
- → Can the shrimp be baked instead of fried?
Yes, bake at 220°C (425°F) for 12–15 minutes, flipping halfway for a lighter alternative with a crispy texture.
- → What gives the dressing its spicy kick?
The sriracha sauce adds a zesty heat balanced by lime juice, honey, and creamy mayonnaise mixed with Greek yogurt.
- → What salad ingredients complement the shrimp?
Fresh romaine lettuce, sliced avocado, cherry tomatoes, cucumber, and red onion create a crisp, fresh base that pairs well with the shrimp.
- → Are there allergen considerations?
Yes, this dish contains shellfish, eggs, gluten from flour and panko, and mayonnaise which may contain mustard. Check all ingredients accordingly.