Servings: 2

Sriracha Almond Crusted Shrimp Salad

Prep Time:
15 mins
Cook Time:
5 mins
Total Time:
20 mins
Sriracha Almond Crusted Shrimp Salad With Blue Diamond Bold Sriracha
Almond-Sriracha-Crusted-Shrimp-salad-avocado-asparagus-lime-dressing
5 from 7 votes
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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:

  1. Grind almonds in a food processor (blender), until there are no large pieces left.
  2. In a shallow bowl combine ground almonds, flour, salt, pepper and parsley.
  3. In a separate bowl whisk egg white.
  4. 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.
  5. 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:

  1. 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:

  1. Whisk all ingredients together in a small bowl.

Recipe Notes

Almond crusted shrimp recipe adapted from Blue Diamond.
You can serve shrimp on the side, if you'd like to.
Course: Salad

Nutrition Information

Calories: 516, Fat: 44g, Saturated Fat: 14g, Cholesterol: 60mg, Sodium: 870mg, Potassium: 867mg, Carbohydrates: 21g, Fiber: 9g, Sugar: 6g, Protein: 14g, Vitamin A: 107.8%, Vitamin C: 35%, Calcium: 13%, Iron: 22.2%