Save to Pinterest There's something about the sound of shrimp hitting hot oil that announces dinner is about to be spectacular. I discovered this salad on a humid summer evening when I had a bag of beautiful shrimp and absolutely nothing else that felt exciting in the fridge. The crispy coating, the cool avocado, that lime-sriracha kick—it all came together in about thirty minutes and suddenly felt like I'd cracked some secret code to feeling both satisfied and light.
I made this for my friend Marcus one evening when he showed up after a long day saying he'd eat whatever was easiest. When I set down the plate, he went quiet for a moment, then asked for the recipe before he'd even finished. That's when I knew this salad had staying power—it's the kind of thing that tastes like you spent hours on it, but you barely used thirty minutes.
Ingredients
- Medium shrimp, peeled and deveined (500 g / 1.1 lb): The size matters here—medium shrimp get crispy at the edges without drying out, which is the whole point of this recipe.
- All-purpose flour (60 g / ½ cup): This is your first line of contact; it helps the egg stick and creates structure for the breadcrumb crust.
- Large eggs (2): Room temperature eggs coat more smoothly than cold ones, and they create a better adhesive layer.
- Panko breadcrumbs (100 g / 1 cup): Panko is crunchier than regular breadcrumbs because of how it's made, which is why the shrimp gets that distinctive golden texture.
- Smoked paprika (1 tsp): This adds color and a subtle depth that regular paprika doesn't quite capture.
- Garlic powder (½ tsp): Powder works better here than fresh garlic because it adheres to the coating and won't burn during frying.
- Cayenne pepper (¼ tsp optional): Add this if you like actual heat rather than just the suggestion of it.
- Vegetable oil for frying: Use an oil with a high smoke point—canola, grapeseed, or vegetable oil all work beautifully.
- Romaine lettuce (1 large head): Romaine is sturdy enough not to wilt from warm shrimp or dressing, which keeps everything crisp.
- Ripe avocado (1): Cut it right before assembly so it doesn't oxidize and turn that sad gray color.
- Cherry tomatoes (200 g / 1½ cups): Halved tomatoes release their juice as you eat, adding brightness to every bite.
- Red onion (½ small): Thinly sliced red onion adds a gentle bite that plays against the richness of the avocado.
- Cucumber (½): Sliced thin, it adds cooling crunch that balances the heat of the dressing.
- Fresh cilantro or parsley: Cilantro if you love it; parsley if you don't—either one brightens the whole dish.
- Mayonnaise (3 tbsp): The base of your dressing, providing creaminess without being heavy.
- Greek yogurt (2 tbsp): This lightens the mayo and adds tang that makes the dressing feel fresh rather than heavy.
- Lime juice (2 tbsp / about 1 lime): Fresh lime is non-negotiable here—bottled lime juice tastes flat by comparison.
- Sriracha sauce (1 tbsp): Adjust this based on how much heat you actually want; it's easy to add more but impossible to remove.
- Honey (1 tsp): Just enough to round out the sriracha's sharp edges without making it sweet.
Instructions
- Get everything ready:
- Pat your shrimp completely dry—water is the enemy of crispiness. Set up your three bowls in a line: flour in the first, beaten eggs in the second, and panko mixed with all the spices in the third.
- Coat each shrimp:
- Work quickly through the line: flour first, then egg, then panko, and immediately transfer to a plate. The coating should feel a little shaggy and loose, which is how you know you've got enough texture.
- Get the oil ready:
- Heat your oil to 175°C (about 350°F)—it should shimmer and move easily, but not smoke. You can test it by dropping in a tiny piece of panko; if it sizzles immediately, you're ready.
- Fry the shrimp:
- Work in batches so you don't crowd the pan and drop the oil temperature. Two to three minutes per side should give you a deep golden color and a crispy shell.
- Make your dressing:
- Whisk mayonnaise, Greek yogurt, lime juice, sriracha, honey, and garlic powder together until completely smooth. Taste it and adjust the sriracha and lime—this is your moment to dial in the flavor.
- Build the salad:
- Arrange lettuce, avocado, tomatoes, red onion, and cucumber on plates or in a bowl. Crown everything with the warm crispy shrimp while they're still at their crispiest.
- Finish and serve:
- Drizzle the dressing all over and scatter cilantro on top. Eat it right away before the shrimp loses its crunch.
Save to Pinterest I was meal-prepping this for the week once and made a giant batch of the shrimp ahead of time, thinking I'd just reheat them. It was a disaster—they turned from crispy to rubbery. Now I only make them fresh, which actually worked out because it forced me to slow down and pay attention to what I was eating instead of just moving through the week on autopilot.
Why This Salad Became My Go-To
There's a moment when you're cooking where everything clicks into place, and this salad has that feeling built in. The timing is forgiving enough that you're not stressed, but there are enough moving pieces that you feel like you're actually cooking something. It's fancy enough to serve friends and casual enough to eat alone while reading something on your phone.
The Secret Behind the Dressing
The dressing is honestly where this salad gets its identity. That combination of Greek yogurt and mayo might seem boring, but it's actually brilliant—the yogurt stops the mayo from being too heavy, while the mayo gives you the silkiness that yogurt alone never quite achieves. The sriracha provides heat, but the lime and honey keep it from being one-dimensional.
How to Make It Your Own
This is the kind of recipe where you can wander through the salad section of your grocery store and add whatever looks good. Mango slices instead of tomatoes? Absolutely. Thinly sliced radishes for more crunch? Perfect. Even a handful of peanuts or candied pecans would work if you're feeling it.
- Try swapping Greek yogurt for regular yogurt or even a touch of sour cream if that's what you have on hand.
- If you want to skip the frying, bake the shrimp at 220°C (425°F) for 12 to 15 minutes, turning halfway through—it's lighter and requires almost no cleanup.
- A crisp white wine like Riesling or Sauvignon Blanc practically sings alongside this, but even just a glass of something cold works beautifully.
Save to Pinterest This salad has a way of making dinner feel celebratory without any fuss, which is maybe the best thing a recipe can do. It's become my answer to the question, 'What are you making tonight?'
Answers to Recipe Questions
- → How do you get the shrimp extra crispy?
Coat the shrimp evenly in flour, egg, and seasoned panko breadcrumbs before frying in hot oil. Use medium-high heat and fry in batches to avoid overcrowding the pan.
- → Can the shrimp be baked instead of fried?
Yes, baking at 220°C (425°F) for 12–15 minutes, flipping halfway, creates a lighter crispy shrimp with less oil.
- → What gives the dressing its spicy kick?
The sriracha sauce combined with lime juice adds a zesty, moderately spicy flavor balanced by honey and creamy mayonnaise.
- → What can I substitute for mayonnaise in the dressing?
You can use plain yogurt or sour cream as alternatives to mayonnaise for a lighter texture with similar tanginess.
- → Which herbs work well as garnish for this dish?
Fresh cilantro or parsley adds a bright aroma and fresh green color that complements the spicy and creamy elements.
- → What sides pair nicely with this dish?
A crisp white wine like Riesling or Sauvignon Blanc pairs well, and adding radishes or mango to the salad enhances flavor and color.