Pin This Last summer, my neighbor brought over an incredible shrimp salad from a local fusion restaurant, and I could not stop thinking about that crunch. I spent weeks experimenting with different coatings and spice levels until my kitchen smelled like spices and lime. This version finally hit the perfect balance between crispy, spicy, and refreshing.
I made this for my sisters birthday lunch, and everyone kept asking what made the shrimp so crispy. The secret turned out to be the panko mixed with smoked paprika, which gives this incredible depth of flavor. Now it is the one dish they actually request when they visit.
Ingredients
- Medium shrimp: Fresh shrimp makes all the difference here, and keeping them medium-sized ensures they cook through without getting rubbery
- All-purpose flour: This creates the first layer of coating that helps the egg wash stick properly
- Panko breadcrumbs: The larger crumbs create that irresistible crunch that regular breadcrumbs just cannot match
- Smoked paprika: This adds a subtle smoky flavor that pairs beautifully with the sriracha
- Romaine lettuce: The sturdy leaves hold up well under the weight of the crispy shrimp and dressing
- Avocado: Creaminess balances the heat and adds richness to every bite
- Sriracha sauce: Start with one tablespoon and taste, then add more if you love the heat
- Fresh lime juice: Brightens the entire dish and cuts through the fried elements
Instructions
- Set up your coating station:
- Arrange three shallow bowls in order, flour first, then beaten eggs, then panko mixed with all those spices. Having everything ready prevents the dreaded cross-contamination dance when your hands are covered in egg.
- Coat the shrimp:
- Pat those shrimp completely dry, then dredge in flour, dip in egg, and press firmly into the panko mixture. The pressing part is what makes the coating actually stick during frying.
- Fry to golden perfection:
- Heat about two centimeters of oil until it shimmers, then fry shrimp in batches without overcrowding the pan. They should take two to three minutes per side until deeply golden and irresistibly crispy.
- Whisk the dressing:
- Combine all the dressing ingredients in a small bowl and whisk until completely smooth. Taste it now and adjust the sriracha or honey based on your heat tolerance.
- Build the salad:
- Arrange the lettuce, avocado, tomatoes, onion, and cucumber on a large platter or individual plates. Place the crispy shrimp on top while they are still warm.
- Finish and serve:
- Drizzle that dressing over everything right before serving and scatter fresh herbs on top. The contrast between hot crispy shrimp and cool vegetables is pure magic.
Pin This This salad has become my go-to for dinner parties because it looks impressive but comes together so quickly. People always assume I spent hours on it, and I never correct them.
Making It Lighter
Some days I skip the frying entirely and bake the breaded shrimp at 220 degrees Celsius. They still get crispy, just with less mess and guilt. The texture is slightly different but absolutely delicious.
Customize Your Crunch
I have added radishes for extra pepperiness or mango for sweetness when I want to switch things up. The sriracha dressing works surprisingly well with fruit additions.
Perfect Wine Pairings
A crisp Riesling or Sauvignon Blanc cuts through the spice and complements the seafood beautifully. The sweetness in Riesling especially balances that sriracha heat.
- Prep all vegetables while the oil heats up to save time
- Double the dressing recipe because you will want it on everything
- Keep fried shrimp warm in a 150 degree Celsius oven if assembling multiple plates
Pin This This salad hits every craving at once, crispy, spicy, creamy, and fresh. Once you make it, you will understand why it disappeared so fast at that summer lunch.
Recipe FAQs
- → How do I achieve crispy shrimp?
Coat shrimp in flour, egg, and panko seasoned with smoked paprika and garlic powder before frying in hot oil until golden and crispy.
- → Can I bake the shrimp instead of frying?
Yes, bake shrimp at 220°C (425°F) for 12–15 minutes, flipping halfway for a lighter alternative.
- → What ingredients add heat to this dish?
The cayenne pepper in the coating and the sriracha sauce in the dressing contribute the spicy kick.
- → What can I use as a garnish?
Fresh cilantro or parsley adds a bright, herbal note and a pop of color.
- → Are there substitutions for the dressing base?
Greek yogurt may be replaced with plain yogurt or sour cream to adjust creaminess and tang.
- → What sides pair well with this dish?
A crisp white wine like Riesling or Sauvignon Blanc complements the vibrant flavors beautifully.