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Salads


1 pound large peeled, deveined raw shrimp
1/2 teaspoon black pepper
1 teaspoon kosher salt, divided
2 large eggs, beaten
1/2 cup panko breadcrumbs
6 tablespoons extra-virgin olive oil, divided
1/4 cup packed fresh cilantro leaves
2 tablespoons plain whole-milk Greek yogurt
2 tablespoons fresh lime juice (from 1 lime)
1 large avocado, pitted and halved, divided
1 (5-oz.) pkg. mixed baby greens
1 cup sliced English cucumber (from 1 [5-oz.] cucumber)
2 medium radishes, thinly sliced

Step 1
Sprinkle shrimp evenly with pepper and 1/2 teaspoon of the salt. Place eggs in a shallow dish. Place panko in a separate shallow dish. Dredge shrimp in egg, shaking off excess. Dredge shrimp in panko, pressing to adhere. Heat 2 tablespoons oil in a large nonstick skillet over medium-high. Add shrimp; cook until opaque and crispy, 5 minutes, turning once halfway through cook time. Remove from pan; cover to keep warm.

Step 2
Process cilantro, 3 tablespoons water, yogurt, lime juice, 2 tablespoons oil, half of the avocado, and remaining 1/2 teaspoon salt in a food processor until smooth, about 15 seconds, stopping to scrape down sides as needed.

Step 3
Cut remaining avocado into cubes. Toss together mixed greens and remaining 2 tablespoons oil in a large bowl; transfer to a platter. Top with cucumber, radishes, avocado cubes, and shrimp. Drizzle with dressing.

Unrated