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Salad with Crispy Shrimp
A summery salad with a crispy twist
This fresh salad combines the soft flavors of mango and avocado with the crispiness of fried shrimp. A perfect meal for warm days or as a light lunch or side dish.
Ingredients
For the shrimp
200 grams of tropical shrimp
1 egg
2 tablespoons of flour
75 grams of panko
Oil for frying
Salt and pepper to taste
For the salad
100 grams of mixed salad
½ mango (in thin slices)
1 avocado (in thin slices)
½ cucumber (in half-moons)
For the dressing
1 tablespoon of mayonnaise
1 tablespoon of cocktail sauce
1 tablespoon of ginger syrup
1 tablespoon of chili sauce
½ tablespoon of lemon juice
Description
- In a bowl, mix the mayonnaise, cocktail sauce, ginger syrup, chili sauce, and lemon juice until smooth. Set aside.
- Pat the shrimp dry with paper towels. Prepare three plates: one with flour mixed with salt and pepper, one with a beaten egg, and one with panko. Coat the shrimp in the flour, then the egg, and finally the panko.
- Heat the oil in a pan to 180 degrees. Fry the shrimp in batches until golden brown and crispy. Drain on paper towels.
- Divide the lettuce over two plates. Arrange the mango, avocado, and cucumber slices on top. Distribute the crispy shrimp over the salad.
- Drizzle the dressing over the salad and serve immediately.
Enjoy your meal!
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