JojoM

A refreshing romaine salad topped with crispy breaded shrimp and a spicy yogurt-ginger cream dressing.
This vibrant crispy shrimp salad brings together refreshing romaine, creamy avocado, and golden panko-crusted shrimp—all tied together with a bold spicy ginger yogurt cream and a fragrant sesame vinaigrette. It’s a perfect balance of crunch, creaminess, and heat 🔥, making it an ideal light meal or quick weekday dinner.
At its heart, this salad celebrates contrasting textures. The romaine adds freshness, the avocado brings a buttery softness, and the crispy shrimp deliver that irresistible crunch 😍. Paired with a lightly spicy dressing and a sesame-forward vinaigrette, every bite is bright, satisfying, and beautifully balanced.
If you love Asian-inspired flavours, this dish ticks all the boxes—aromatic sesame oil, fresh coriander, ginger heat, and a hint of Tabasco that lifts everything without overwhelming it.
Using panko breadcrumbs guarantees a light, airy crunch that stays crisp even after tossing with the spicy cream. Frying the shrimp quickly in hot oil ensures they cook perfectly—juicy on the inside and golden on the outside 🌟. This quick fry (just a few minutes!) is what transforms the salad from simple to restaurant-worthy.
This recipe uses two dressings for maximum flavour:
Together, they create layers of flavour that elevate every ingredient in the bowl.
With plenty of fiber from romaine and avocado, lean protein from shrimp, and a balanced mix of fats and carbs, this salad fits beautifully into balanced meal and low-sugar lifestyles. It’s fresh, filling, and feels indulgent without being heavy.
Ready in under 20 minutes, this salad is ideal for busy days when you want something delicious but effortless. Whether you’re prepping lunch, making a dinner-for-two, or assembling a show-stopping side for a gathering, this recipe delivers every time.
Enjoy the crunch, the cream, and that burst of spicy freshness—your new favourite shrimp salad awaits! 🦐✨
A refreshing romaine salad topped with crispy breaded shrimp and a spicy yogurt-ginger cream dressing.

Use panko for extra crunch, or crushed cornflakes for a gluten-free option.
Make sure the oil is hot before frying to get golden, crispy shrimp.
Add chili flakes or more Tabasco for a spicier dressing.
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Coat the shrimp in cornstarch, then dip into beaten eggs, and finally coat with panko.
Set aside on a plate while heating the oil.
Wash and slice the romaine lettuce into thin strips.
Add chopped coriander and sliced spring onions to a salad bowl.
Dice the avocados and set aside.
In a bowl, mix Greek yogurt, mayonnaise, ginger, garlic, and a few drops of Tabasco.
In another bowl, whisk together sesame oil and balsamic vinegar. Season with salt.
Fry the breaded shrimp in hot sunflower oil until golden and crispy.
Drain on paper towels, cut in half, and mix gently with 3 tablespoons of spicy cream.
Add diced avocados to the salad and toss with vinaigrette.
Top with the crispy shrimp and sprinkle sesame seeds before serving.
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Serving Size: 1 serving
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Soph’s Plant Kitchen (adapted by JojoM)
Michael Matthews (adapted by JojoM)