Golden crispy shrimp on fresh lettuce, avocado, cherry tomatoes, and a tangy sriracha-lime dressing.
# What you 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 (adjust to taste)
21 - 1 tsp honey
22 - ½ tsp garlic powder
23 - Salt and black pepper to taste
# How to Make It:
01 - Pat shrimp dry with paper towels. Set up 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 each shrimp first in flour, then dip in beaten eggs, and finally coat evenly with the panko mixture.
03 - Heat vegetable oil to ¾ inch depth in a large skillet over medium-high heat. Fry shrimp in batches for 2 to 3 minutes per side until golden brown and crispy. Drain on paper towels.
04 - In a small bowl, whisk together mayonnaise, Greek yogurt, lime juice, sriracha sauce, honey, garlic powder, salt, and black pepper until smooth.
05 - Arrange chopped romaine lettuce, sliced avocado, halved cherry tomatoes, red onion, and cucumber in a large bowl or on individual plates. Top with crispy shrimp.
06 - Drizzle with sriracha-lime dressing and garnish with fresh cilantro or parsley. Serve immediately.
