Crispy Shrimp Salad (with spicy chili dressing)

Just give me a good salad and I'm happy......

(if this is you then stick around)

I’m very much a desserts person. But on the other hand, I have a slight obsession with salads. And pretty, colorful one-bowl meals. (hi buddha bowls) A well-made salad can be ridiculously satisfying. The variety of different textures and flavors working together in one bowl can be nothing short of a foodie’s paradise. Granted a salad meets its set criteria, I’ll eat it like some people eat doughnuts. And enjoy it as much.  

Let’s be honest-I’ve been wanting to post this recipe for over a year but the process just slightly intimidated me (you know, getting the measurements/details figured out and all) So I am more than happy to finally be sharing it with all of you. This salad uses shrimp but if you just happen to not be a fan (yes it actually is a thing) you can simply substitute it with chicken pieces and adjust the frying time. Easy-peasy. And lets talk about the grapes. Yes, you might be raising your eyebrows, but just trust me on this one.  It more than works, I promise. The fried shrimp served with that spicy sweet chili dipping sauce are a fabulous appetizer…it’s a win-win situation, and a crazy delicious one too.

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Crispy Shrimp Salad (with spicy chili dipping sauce)

This is an incredibly satisfying, flavor-filled salad made with homemade, breaded and deep fried shrimp.

Ingredients

For the shrimp:

  • 2 lbs raw, peeled, and deveined shrimp you can also use chicken pieces
  • 2 eggs
  • 1 1/2 cups whole milk

Breading:

  • 1 1/4 cups flour
  • 3/4 cups cornstarch
  • 1/2 cup cornmeal
  • 1 Tbsp black pepper
  • 2 Tbsp salt
  • 1/2 Tbsp seasoning salt
  • 1/2 Tbsp baking powder

For the salad:

  • 5 cups chopped lettuce approximately
  • A few handfuls slightly chopped arugula
  • Heaping cup sliced crisp red grapes
  • 1 carrot grated
  • Heaping 1/3 cup sliced almonds toasted until fragrant on medium heat

For the dressing:

  • 1/2 cup mayonaise
  • 1/4 cup + 3 Tbsp sweet chili sauce
  • 1 Tbsp siracha add to your liking; make it spicy

Whisk together until smooth & adjust to your taste

    Instructions

    • Whisk together eggs and milk. Pour over peeled and deveined shrimp, and cover and refrigerate for 1-2 hrs.
    • In a medium bowl, whisk together breading ingredients.* Drain shrimp and dredge each shrimp well in the breading mixture.
    • Preheat approx. 2 1/2 in. of vegetable oil (or fat of preference) to 375 degrees F.
    • Fry a couple shrimp at a time for a little over a minute until just golden brown.* Allow oil to come to temperature before frying the next batch. I drained my shrimp on a wire rack set over a baking sheet layered with paper towels.
    • Once you have all your individual components prepped, you can layer the salad. Start with your romaine mixed with arugula. Then add the grapes, carrots, and a generous layer of fried shrimp. Drizzle generously with dressing. Top with almonds. Repeat with remaining ingredients, concluding with the toasted almonds. Serve immediately.

    Notes

    *leftover breading can be sifted and stored in the freezer for future purposes.
    *obviously chicken breast pieces will take longer to cook through....probably something like 3 min.

    2 Comments

    1. Phoebe Maendel at
      Reply

      Wow, this looks so delicious! Totally making this!

      1. MyWayGourmet at
        Reply

        Can’t wait for you to try it!

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