Looking for a salad that’s anything but boring? You’ve found it! This Crispy Shrimp Salad is the perfect quick weeknight meal—it’s incredibly easy to whip up and packed with amazing flavor and texture. We’re talking juicy shrimp with a savory, crunchy almond flour coating, pan-fried to golden perfection. It’s all served over crisp lettuce and drizzled with a smoky, creamy chipotle mayo that brings everything together. This salad is a fantastic source of healthy fats, making it satisfying and delicious. And the best part? It’s ready in under 20 minutes! Don’t forget to soak your skewers before you start.
Ingredients
• For the Crispy Shrimp Skewers
• 24 large shrimp, about 14 oz / 400 g, peeled, deveined, and tails removed
• ¾ cup / 85 g blanched almond flour
• ¾ teaspoon finely ground sea salt
• ½ teaspoon garlic powder
• ¼ teaspoon ginger powder
• ¼ teaspoon ground black pepper
• 1 large egg
• ½ cup / 210 g coconut oil, for frying
• For the Chipotle Mayo Dressing
• ⅔ cup / 140 g mayonnaise
• 2 teaspoons lime juice
• 1 teaspoon chipotle powder
• For the Salad
• 4 cups / 280 g iceberg lettuce mix
• Special Equipment
• 8 bamboo skewers, 6-in / 15-cm, soaked in water for 10 minutes
Instructions
1. Thread 3 shrimp onto each soaked bamboo skewer and set aside on a plate.
2. Prepare your breading station. In a shallow dish, whisk together the almond flour, salt, garlic powder, ginger powder, and pepper. In a second shallow dish, beat the egg.
3. Working one at a time, dip a shrimp skewer into the beaten egg, letting any excess drip off. Then, press it firmly into the almond flour mixture, ensuring all sides are generously coated. Place the coated skewer on a wire cooling rack.
4. Heat the coconut oil in a large skillet over medium-low heat. Once the oil is hot, carefully place the skewers in the pan. Cook in batches if necessary to avoid overcrowding.
5. Fry the skewers for 3-4 minutes on the first side, until the coating is a light golden brown. If they aren’t browning, you can increase the heat slightly to medium. Flip and cook for another 2-3 minutes until the other side is golden and the shrimp are cooked through.
6. Transfer the cooked skewers to a clean section of your wire rack to drain.
7. While the shrimp are cooking, prepare the dressing. In a small bowl, whisk together the mayonnaise, lime juice, and chipotle powder until smooth.
8. To serve, divide the lettuce mix among 4 plates. Top each salad with 2 cooked shrimp skewers and a generous drizzle of the chipotle mayo dressing.
Nutritional Information
• Per serving
• calories: 883
• total fat: 83.7 g
• saturated fat: 30.9 g
• cholesterol: 167 mg
• sodium: 911 mg
• carbs: 7.7 g
• dietary fiber: 4.3 g
• net carbs: 3.4 g
• sugars: 3.3 g
• protein: 24.8 g
• FAT: 86% | CARBS: 3% | PROTEIN: 11%
Pro Tips
• & Variations
• Prep Ahead: The chipotle mayo dressing can be made up to 3 days in advance. Store it in an airtight container in the fridge until you’re ready to serve.
• Storage: Keep leftover cooked shrimp skewers in an airtight container in the fridge for up to 3 days.
• Reheating: Gently reheat leftover shrimp in a dry skillet over medium heat for 2 minutes, or until just heated through.
• Make it Coconut-Free: If you’re avoiding coconut, simply replace the coconut oil with avocado oil or ghee for frying.
• Mix Up the Dressing: If you’re not in the mood for chipotle, this salad is also delicious with ⅔ cup / 160 ml of a zesty Thai Dressing or a fresh Herby Vinaigrette.
FAQ
Q: Is this crispy shrimp salad keto-friendly
A: Yes, this salad is very keto-friendly. With only 3.4 grams of net carbs per serving, it’s a great option for a low-carb or ketogenic diet.
Q: What oil can I use instead of coconut oil
A: The recipe suggests using coconut oil, but you can easily substitute it. Avocado oil or ghee are both great alternatives for frying the shrimp.
Q: How do I store and reheat leftover shrimp
A: Store leftover cooked shrimp skewers in an airtight container in the fridge for up to 3 days. To reheat, gently warm them in a dry skillet over medium heat for about 2 minutes until just heated through.
Q: Can I make the dressing ahead of time
A: Absolutely. The chipotle mayo dressing can be prepared up to 3 days in advance. Just keep it in an airtight container in the refrigerator until you’re ready to serve the salad.
