Fried Shrimp Salad Recipe

Wash and thoroughly dry the mixed greens. Place the greens in a large bowl and refrigerate until assembly.

Thinly slice the red onion into half-moons (about 1/8-1/4 inch). If you prefer a milder onion flavor, soak the slices in cold water for 5 minutes, then drain and pat dry.

Peel the hard-boiled eggs, quarter each egg, and set aside chilled until plating.

Chop cilantro finely and reserve for garnish.

Combine the diced tomatoes, finely diced onion, chopped jalapeño, and chopped cilantro in a small bowl.

Add lime juice, salt, and black pepper. Stir to combine and taste; adjust salt or lime juice as needed. Refrigerate for at least 10 minutes to let flavors meld.

Pat the shrimp dry with paper towels and season lightly with 1/4 tsp salt and a pinch of black pepper.

Set up a three-part breading station: bowl 1 — combine flour, cornstarch, 1/2 tsp salt, 1/2 tsp paprika, and garlic powder; bowl 2 — whisk the egg with 3 tbsp cold water until slightly frothy; bowl 3 — place panko breadcrumbs.

Dredge each shrimp first in the flour mixture, shaking off excess, then dip into the egg wash, and finally press into panko breadcrumbs until coated. Place on a wire rack while you heat the oil.

Heat 1 cup vegetable oil in a wide skillet over medium-high heat until it reaches about 350°F (175°C) or is shimmering (test by dropping one breadcrumb — it should sizzle immediately).

Fry the shrimp in batches (do not overcrowd) for 1.5–2 minutes per side, until golden brown and cooked through. Use a slotted spoon or tongs to transfer fried shrimp to a paper towel–lined plate or wire rack to drain. Sprinkle with a little salt while hot if desired.

If you prefer a lighter finish, keep the shrimp on a warm oven tray (200°F / 95°C) while you finish the remaining batches so they stay crisp.

Cut lemon wedges for serving.

Whisk together mayonnaise, sour cream or Greek yogurt, lime juice, honey, hot sauce (if using), salt, and black pepper in a small bowl until smooth. Taste and adjust seasoning — add more lime for acidity or honey for sweetness.

If you prefer a thinner dressing, whisk in 1–2 teaspoons of water until you reach desired consistency.

Assemble the salad

Divide the mixed greens among 2 plates (about 3 cups per serving). Scatter the sliced red onion evenly over the greens.

Place 6 fried shrimp on top of each salad, arranging them attractively.

Distribute the quartered hard-boiled eggs between plates (2 quarters per plate, or as desired). Spoon 2–3 tablespoons of pico de gallo over each salad, focusing a portion near the shrimp.

Drizzle 1.5 tablespoons of the dressing over each salad, or serve dressing on the side for guests to add themselves.

Garnish with chopped cilantro and a lemon wedge. Serve immediately so the shrimp remain crisp.