Crispy shrimp layered on fresh greens, avocado, and cherry tomatoes with a tangy sriracha-lime drizzle.
# 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
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 mixed with smoked paprika, garlic powder, salt, black pepper, and cayenne.
02 - Coat each shrimp sequentially with flour, then egg wash, and finally the panko mixture to ensure even coverage.
03 - Heat ¾ inch vegetable oil in a large skillet over medium-high heat. 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 and well combined.
05 - In a large bowl or on individual plates, arrange chopped romaine, sliced avocado, cherry tomatoes, red onion, and cucumber. Top with crispy shrimp.
06 - Drizzle sriracha-lime dressing over the salad and garnish with fresh cilantro or parsley. Serve immediately.
