Save The first time I made this salad, it was supposed to be a regular Tuesday dinner. My roommate walked in midway through frying the shrimp and asked if we were celebrating something. The kitchen smelled like paprika and lime, and I realized comfort food does not always need to be heavy.
I served this at a summer dinner party last year and watched three people who claimed they did not like salad go back for seconds. The shrimp stayed crispy even after sitting out for twenty minutes, which I later learned is the panko doing its job properly.
Ingredients
- 500 g (1.1 lb) medium shrimp: Buy them already peeled and deveined to save yourself fifteen minutes of fussy work
- 60 g (½ cup) all-purpose flour: This creates the dry base that helps the egg wash stick properly
- 2 large eggs: Room temperature eggs coat more evenly than cold ones straight from the fridge
- 100 g (1 cup) panko breadcrumbs: Panko stays crunchier longer than regular breadcrumbs and creates those gorgeous airy pockets of crisp
- 1 tsp smoked paprika: This adds a subtle smoky depth that makes the shrimp taste grilled even when fried
- ½ tsp garlic powder: Powdered garlic disperses more evenly than fresh minced garlic in the coating
- ½ tsp salt: Essential for bringing out all the other flavors in the seasoning blend
- ¼ tsp black pepper: Freshly ground gives you those little bursts of spice throughout
- ½ tsp cayenne pepper: Optional but recommended if you like noticeable heat in every bite
- Vegetable oil: You need enough to reach about 2 cm (¾ inch) up the side of your skillet
- 1 large head romaine lettuce: Romaine holds up better than delicate greens and provides that satisfying crunch
- 1 ripe avocado: Creaminess that tames the heat from both the spices and the sriracha dressing
- 200 g (1½ cups) cherry tomatoes: Halved they release just enough juice to mingle with the dressing
- ½ small red onion: Thinly sliced, the sharpness cuts through the fried richness beautifully
- ½ cucumber: Adds freshness and another layer of cool crunch against the hot shrimp
- Fresh cilantro or parsley: Choose cilantro if you love it, parsley if you find cilantro soapy tasting
- 3 tbsp mayonnaise: The base that makes the dressing creamy and cling to the greens
- 2 tbsp Greek yogurt: Lightens the dressing and adds a subtle tang that balances the heat
- 2 tbsp lime juice: Fresh squeezed makes a huge difference here, bottled tastes flat by comparison
- 1 tbsp sriracha sauce: Start here and adjust, you can always add more but you cannot take it back
- 1 tsp honey: Just enough sweetness to round out the sharp lime and spicy sriracha
- ½ tsp garlic powder: Mirrors the garlic in the shrimp coating for continuity throughout the dish
- Salt and black pepper: Taste before adding, the dressing already has salt from the mayo
Instructions
- Set up your dredging station:
- Pat the shrimp completely dry with paper towels because moisture is the enemy of crispy coating. Arrange three shallow bowls in a line, one with flour, one with beaten eggs, and one with panko mixed with smoked paprika, garlic powder, salt, black pepper, and cayenne.
- Coat the shrimp:
- Working with one shrimp at a time, dredge it first in flour, shaking off any excess, then dip it in the egg wash, and finally press it firmly into the panko mixture. Place each coated shrimp on a clean plate while you finish the rest.
- Fry until golden:
- Heat about 2 cm (¾ inch) of vegetable oil in a large skillet over medium-high heat until shimmering. Fry the shrimp in batches for 2 to 3 minutes per side until deep golden brown and transfer to a paper towel-lined plate.
- Whisk the dressing:
- In a small bowl, whisk together the mayonnaise, Greek yogurt, lime juice, sriracha, honey, garlic powder, salt, and pepper until completely smooth. Taste and adjust the sriracha if you want more heat.
- Build the salad:
- Arrange the romaine lettuce, avocado slices, cherry tomatoes, red onion, and cucumber in a large salad bowl or on individual plates. Arrange the crispy shrimp on top and drizzle generously with the sriracha-lime dressing.
- Finish and serve:
- Garnish with fresh cilantro or parsley and serve immediately while the shrimp are still hot and the coating is at maximum crispness.
Save This became my go-to dinner when I want something that feels special but does not take all evening. My partner now requests it whenever we have people over, and I have learned to double the shrimp portion because they disappear faster than expected.
Make It Lighter
If you want to skip the frying but keep the crispy coating, bake the coated shrimp at 220°C (425°F) for 12 to 15 minutes. Flip them halfway through and finish with a quick minute under the broiler to get that golden crunch without the oil.
Customize Your Crunch
Add radishes for extra peppery bite or diced mango for sweetness that plays beautifully with the sriracha. I have also added roasted corn when corn was in season and it turned an already good salad into something memorable.
Serving Suggestions
A chilled glass of Riesling cuts through the spice and complements the sweetness of the shrimp. You can also serve this as an appetizer portion in smaller bowls if you are planning a multi-course meal.
- Keep the shrimp warm in a 200°F oven if you are frying before assembling
- Extra dressing keeps for five days in the fridge and works on sandwiches too
- Serve lime wedges on the side for guests who love extra acid
Save This salad hits all the right notes and comes together faster than delivery would arrive. Enjoy those crispy bites.
Recipe FAQs
- → How do I get the shrimp crispy?
Coat shrimp in seasoned panko breadcrumbs after dipping in flour and egg. Fry in hot oil until golden and crunchy.
- → Can I bake the shrimp instead of frying?
Yes, baking at 220°C (425°F) for 12–15 minutes, flipping halfway, yields a lighter crispy texture.
- → What ingredients create the dressing’s spicy flavor?
The sriracha sauce combined with lime juice and honey balances heat with tangy and sweet notes.
- → Can I substitute mayonnaise in the dressing?
Greek yogurt, plain yogurt, or sour cream can replace mayonnaise for a different creamy texture.
- → What herbs work best as garnish?
Fresh cilantro or parsley adds brightness and complements the spicy shrimp well.
- → Is this dish suitable for pescatarians?
Yes, it features shrimp and fresh vegetables, fitting a pescatarian diet.