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:
2lbsraw, peeled, and deveined shrimpyou can also use chicken pieces
2eggs
1 1/2cupswhole milk
Breading:
1 1/4cupsflour
3/4cupscornstarch
1/2cupcornmeal
1 Tbspblack pepper
2Tbspsalt
1/2 Tbspseasoning salt
1/2Tbsp baking powder
For the salad:
5cupschopped lettuceapproximately
A fewhandfulsslightly chopped arugula
Heaping cupsliced crisp red grapes
1carrotgrated
Heaping1/3 cupsliced almonds toasted until fragrant on medium heat
For the dressing:
1/2 cupmayonaise
1/4 cup+ 3 Tbspsweet chili sauce
1Tbsp 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.