Crispy Buffalo Shrimp Salad Recipe
This fun Cornmeal Crusted Buffalo Shrimp Salad is a lighter way to indulge your buffalo sauced cravings, featuring cornmeal crusted buffalo shrimp over light greens, tomatoes and cucumber.
Servings: 2
Ingredients
- ½ teaspoon salt
- ½ tablespoon garlic powder
- ¼ teaspoon Old Bay
- ¼ cup cornmeal
- ½ cup all-purpose flour
- 10 large shrimp, cleaned and peeled
- 1 egg, beaten
- ⅛ cup milk
- 1 cup heirloom cherry tomatoes, sliced in half
- 2 cups Spinach arugula mix
- ½ small shallot, sliced
- ½ cucumber, cut into half-moon shapes
- ¼ cup feta cheese*
- 1 avocado, sliced
- 2 tablespoon of your favorite ranch or blue cheese dressing
- 2 tablespoon hot sauce, such as Franks Red Hot
- 2 tablespoon salted butter
- 1 crushed garlic clove
- canola oil, for frying
Instructions
- Heat ¼” canola oil in a large, deep sauté pan or cast iron skillet over medium high heat until shimmering (a spec of flour tossed in should immediately disintegrate when oil is ready).
2. Meanwhile, whisk together salt, garlic powder, Old Bay, cornmeal and flour in large bowl. In a smaller bowl, whisk together egg and milk
3. Dip each peeled shrimp into the dry mixture, then into the egg mixture, then back into the dry mixture. Continue until all shrimp are breaded.
4. Fry shrimp about 2 minutes a side, flipping once, until golden brown and crispy. Remove to a wire cooling rack set over a cookie sheet to drain and cool.
5. While shrimp cools, toss together tomatoes, spinach arugula mix, shallot and cucumber with dressing.
6. To a small microwave safe bowl, add 2 tbs hot sauce, 2 tbs butter and heat in microwave, 45 seconds on high, or until butter is melted. Whisk in crushed garlic and toss fried shrimp to coat.
7. Divide dressed salad to 2 serving bowls, and top with shrimp, feta and sliced avocado. Drizzle with remaining hot sauce mixture, if desired.