Sriracha Almond Crusted Shrimp Salad
Sriracha Almond Crusted Shrimp Salad With Blue Diamond Bold Sriracha
Servings: 2
Ingredients
For the shrimp:
- 8-10 large shrimp , thawed and deveined
- 1/4 cup Blue Diamond Bold Sriracha Almonds
- 1 tbsp flour
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tsp dried parsley
- 1 large egg white
- 2 tbsp vegetable oil
For the salad:
- 2 cups romaine lettuce , chopped
- 1 cup grape tomatoes , cut in half (or 2 medium tomatoes, chopped)
- 10 cooked asparagus
- 1/2 diced avocado
- 2 tbsp chopped scallions
- 1 tbsp chopped Sriracha almonds (optional)
For the dressing:
- 2 tbsp lime juice
- 1 tsp Sriracha
- 1/2 tsp honey
- 1/4 tsp salt
- 2 tbsp olive oil
Instructions
For the shrimp:
- Grind almonds in a food processor (blender), until there are no large pieces left.
- In a shallow bowl combine ground almonds, flour, salt, pepper and parsley.
- In a separate bowl whisk egg white.
- Dip shrimp in egg white, then dip in the almond mixture. Make sure it is evenly coated. Line on a parchment paper lined sheet or plate.
- Heat oil over medium heat. Cook shrimp for 3-4 minutes, turning once, until pink and golden. Place on a paper towel lined plate to cool a little. Serve (or top the salad with it).
For the salad:
- In a deep salad bowl place chopped lettuce, then the asparagus, tomatoes and avocado. Add shrimp, then sprinkle some scallions and chopped almonds (optional). Pour dressing.
For the dressing:
- Whisk all ingredients together in a small bowl.
Notes
Almond crusted shrimp recipe adapted from Blue Diamond.
You can serve shrimp on the side, if you'd like to.
You can serve shrimp on the side, if you'd like to.
Nutrition
Calories: 516kcal | Carbohydrates: 21g | Protein: 14g | Fat: 44g | Saturated Fat: 14g | Cholesterol: 60mg | Sodium: 870mg | Potassium: 867mg | Fiber: 9g | Sugar: 6g | Vitamin A: 5390IU | Vitamin C: 28.9mg | Calcium: 130mg | Iron: 4mg