The Chef

Restaurants

Meals

Drinks

Restaurants›Mandina's Restaurant›Grilled Or Fried Shrimp Salad Recipe

Grilled Or Fried Shrimp Salad Recipe

Name: Mandina's Restaurants Grilled Or Fried Shrimp Salad Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb large shrimp (peeled, deveined, tails on or off); 2 tbs olive oil; 1 tbs lemon juice; 2 tsp garlic (minced); 1 tsp smoked paprika; 1 tsp kosher salt; 0.5 tsp black pepper (freshly ground); 0.5 cup all-purpose flour; 2 tbsp cornstarch; 0.5 tsp baking powder; 0.5 cup cold sparkling water or beer; 0.5 tsp salt; 1 cup vegetable oil (for frying); 6 cups mixed salad greens (or romaine + baby spinach); 1 cup cherry tomatoes (halved); 1 cup cucumber (sliced); 0.25 cup red onion (thinly sliced); 1 each avocado (sliced); 2 tbs fresh herbs (parsley or cilantro, chopped); 3 tbs olive oil; 2 tbs lemon juice or white wine vinegar; 1 tsp Dijon mustard; 1 tsp honey or maple syrup; 0.5 tsp garlic (minced); 0.5 tsp salt; 0.25 tsp black pepper; 2 each lemon wedges; 0.25 tsp crushed red pepper flakes

Inspired by Mandina's Restaurant

Time30m

Serves4

Make Grilled Or Fried Shrimp Salad Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Shrimp

1 lb large shrimp (peeled, deveined, tails on or off)

2 tbs olive oil

1 tbs ReaLemon lemon juice

2 tsp Garlic (minced)

1 tsp Smoked paprika

1 tsp kosher salt

1/2 tsp black pepper (freshly ground)

Fry option batter (only if frying)

1/2 cup 00 bread flour

2 tbsp Cornstarch

1/2 tsp Baking powder

1/2 cup cold sparkling water or beer

1/2 tsp Celtic sea salt

1 cup vegetable oil (for frying)

Salad

6 cups mixed salad greens (or romaine + baby spinach)

1 cup cherry tomatoes (halved)

1 cup cucumber (sliced)

1/4 cup red onion (thinly sliced)

1 each avocado (sliced)

2 tbs fresh herbs (parsley or cilantro, chopped)

Dressing

3 tbs olive oil

2 tbs lemon juice or white wine vinegar

1 tsp Dijon mustard

1 tsp honey or maple syrup

1/2 tsp Garlic (minced)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Optional garnish

2 each lemon wedges

1/4 tsp Crushed red pepper flakes

Method

Shrimp

Marinate

Pat shrimp dry with paper towels. In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, 2 tsp minced garlic, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Add shrimp and toss to coat. Let marinate 10–15 minutes at room temperature (no longer than 30 minutes).

Grill method

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Thread shrimp onto skewers (if using) to prevent rolling. Oil grill grates lightly. Grill shrimp 2–3 minutes per side until opaque and firm with light char marks. Remove and keep warm.

Fry method (alternative)

If frying, heat 1 cup vegetable oil in a 10–12 inch skillet over medium-high until it reaches 350°F (175°C) or a small drop of batter sizzles immediately. Prepare batter: whisk 1/2 cup flour, 2 tbsp cornstarch, 1/2 tsp baking powder and 1/2 tsp salt, then stir in about 1/2 cup cold sparkling water (or beer) until a slightly thick, smooth batter forms. Dip each marinated shrimp into batter, letting excess drip off, and carefully place into hot oil in batches (do not overcrowd). Fry 1.5–2.5 minutes until golden and cooked through. Transfer to a wire rack or paper towel-lined plate to drain and keep warm.

Salad

While shrimp cooks, assemble salad: in a large bowl combine 6 cups mixed greens, 1 cup halved cherry tomatoes, 1 cup sliced cucumber, 1/4 cup thinly sliced red onion, sliced avocado and 2 tbsp chopped fresh herbs. Toss gently to combine and set aside.

Dressing

Whisk together 3 tbs olive oil, 2 tbs lemon juice (or white wine vinegar), 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp minced garlic, 1/2 tsp salt and 1/4 tsp black pepper until emulsified. Taste and adjust seasoning.

Dress salad just before serving: pour desired amount of dressing over greens (reserve a little for serving) and toss gently to coat.

To serve

Divide dressed salad among 4 plates or two large plates. Top evenly with grilled or fried shrimp. Garnish with lemon wedges and a pinch of crushed red pepper flakes if using. Serve immediately.