About
You'll discover so much to love about this Fried Shrimp Salad, you'll find yourself stunned by how so much flavor can come together in one dish! The salad itself is light and crisp, with juicy stone fruit wedges, creamy avocado, and refreshing cucumbers. On top you'll find crispy fried coconut shrimp, with a homemade tropical-inspired breading. And then, everything is coated in an herby, creamy, tangy buttermilk dressing! Fried Shrimp Salad is here to change how you think about salads forever!
Ingredients
- For the coconut shrimp:
- 1/2 cup all-purpose flour
- 1 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1 cup unsweetened and desiccated coconut flakes
- 1/2 cup ground almond meal
- 1 large egg, beaten
- 15 extra-large shrimp, peeled and deveined, tails intact
- salt, to taste
- pepper, to taste
- neutral oil, to taste
- For the creamy buttermilk and chive dressing:
- 1 cup buttermilk
- 2 1/2 tablespoons chives thinly sliced, divided
- 2 tablespoons parmesan cheese, grated
- 1 tablespoon Dijon mustard
- 1 tablespoon extra-virgin olive oil
- 1/2 lemon, juiced
- 1 clove garlic
- salt, to taste
- pepper, to taste
- For the salad:
- 2 heads radicchio, thinly sliced
- 1 Parisian cucumber, cut into thin strips, thinly sliced (it should resemble spaghetti)
- 2 heirloom tomatoes, thinly sliced
- 1 white nectarine, white peach, or regular peach, pitted and cut into 12 wedges
- 1 avocado, thinly sliced
- 1 ball burrata, drained
- salt, to taste
- pepper, to taste
Directions
Step 1 -Line a baking sheet with parchment paper.
Step 2 -In a shallow bowl, add the flour, the ginger, and the garlic powder and whisk to combine.
Step 3 -In a separate shallow bowl, add the coconut flakes and the almond meal and whisk to combine.
Step 4 -In a third shallow bowl, add the beaten egg.
Step 5 -Lightly season the shrimp with the salt and the pepper.
Step 6 -Holding each shrimp by the tail, dredge them one at a time into the flour mixture and shake off any excess.
Step 7 -Still holding each shrimp by the tail, dip them one at a time into the beaten eggs and then into the coconut-almond meal mixture until fully and evenly coated.
Step 8 -Place the coated shrimp on the prepared baking sheet about 1/2 inch apart.
Step 9 -Refrigerate the shrimp for 30 minutes.
Step 10 -In a large, heavy bottom skillet, add about 2 inches of the oil.
Step 11 -Heat the oil in the skillet to 350 degrees F.
Step 12 -Carefully add the shrimp to the hot oil in small batches and fry, flipping once, until golden-brown and the shrimp reaches an internal temperature of 145 degrees F, about 3-4 minutes per side.
Step 13 -Using a slotted spoon, transfer the cooked shrimp to paper towels to drain and season them with the salt and the pepper.
Step 14 -Allow the oil to return to 350 degrees F and continue to fry the shrimp in small batches until all of them are cooked.
Step 15 -In a blender, add the buttermilk, 1 1/2 tablespoons of the chives, the parmesan cheese, the mustard, the olive oil, the lemon juice, and the garlic clove and blend until smooth and creamy.
Step 16 -Season the dressing with the salt and the pepper and pulse 2-3 times to combine.
Step 17 -Pour the dressing into a small carafe.
Step 18 -On a large platter, spread out the radicchio and the cucumbers.
Step 19 -Top with the tomatoes, the nectarine wedges, and the avocado slices.
Step 20 -Add the burrata and the shrimp to the salad.
Step 21 -Lightly season the salad with the salt and the pepper.
Step 22 -Drizzle the salad with the dressing.
Step 23 -Serve sprinkled with the remaining chives.
