Fried Shrimp Salad Recipe

Prepare shrimp

Pat shrimp dry with paper towels. If tails are on and you prefer them removed, remove tails leaving bodies for easier eating. Make 2 shallow diagonal slashes on the underside of each shrimp to keep them straight while cooking.

Marinate in buttermilk

Place the shrimp in a shallow bowl and pour the buttermilk over them. Cover and refrigerate for 15–20 minutes. This tenderizes and helps the coating adhere.

Make coating

In a shallow dish whisk together flour, salt, black pepper, smoked paprika, and garlic powder. Place panko breadcrumbs in a separate shallow dish.

Coat shrimp

Remove shrimp from buttermilk, letting excess drip off. Dredge each shrimp in the seasoned flour, shaking off excess, then return to the buttermilk briefly, and finally press into the panko breadcrumbs to evenly coat. Set coated shrimp on a plate and let rest 5 minutes so crumbs adhere.

Heat oil and fry

Pour vegetable oil into a large skillet to a depth of about 1/4 inch (roughly 1 cup). Heat over medium-high until oil reaches 350°F (175°C) or a breadcrumb sizzles immediately. Fry shrimp in a single layer in batches (do not overcrowd) for 1.5–2 minutes per side until golden brown and opaque throughout. Transfer to a paper-towel-lined plate and season lightly with a pinch of salt. Keep warm on a wire rack set over a sheet pan in a 200°F (95°C) oven if desired while finishing remaining shrimp.

Serve shrimp

Squeeze a little lemon over the fried shrimp before placing on the salad to brighten flavor.

Whisk together mayonnaise, Greek yogurt, lemon juice, lemon zest, Dijon mustard, minced garlic, honey, chopped parsley, salt, and black pepper in a small bowl until smooth. Taste and adjust seasoning. If the dressing is too thick, whisk in cold water, one teaspoon at a time, to reach a pourable consistency (about 1 tablespoon total). Refrigerate until ready to use.

Prepare vegetables

In a large salad bowl, combine mixed salad greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, diced avocado, and chopped cilantro or parsley (if using). Toss gently to mix.

Dress the salad

Just before serving, drizzle about half of the lemon-herb aioli over the greens (start with 2–3 tablespoons). Toss gently to coat lightly. Reserve remaining aioli for guests to add more if desired.

Top with fried shrimp

Arrange the warm panko-fried shrimp on top of the dressed salad. Sprinkle toasted almonds or chopped peanuts and microgreens or extra herbs over the salad for added crunch and freshness. Serve immediately with lemon wedges on the side and the remaining aioli passed at the table.