Almond-Crusted Shrimp Salad with Citrus Dressing
Posted by Olivia on Thursday, March 4th, 2010
This bright and colorful salad gets a burst of flavor from fresh lime juice and The Olive Press' Clementine Olive Oil. The almonds and shrimp make it filling enough for a complete meal.
- 1 lb medium raw shrimp, de-veined, tails-on
- 1/2 cup raw almonds
- 3 tbsp flour
- 1/4 tsp salt
- 2 egg whites, lightly beaten
- 4 tbsp Delicate Extra Virgin Olive Oil, such as Arbequina
- 2 tbsp Clementine Olive Oil
- juice of 2 limes, divided
- 2 tbsp soy sauce
- 2 tsp sugar or honey
- 2 clove garlic, smashed
- 8 cups mixed greens
- 2 cups cherry tomatoes, halved
- 1 ripe avocado, diced
- Combine lime juice, soy sauce and garlic in a bowl. Add shrimp and toss with hands to coat well. Set aside.
- Using a blender or food processor, crush almonds (in the absence of a blender or food processor, this can be done by placing the almonds in a plastic bag and crushing with a mallet or rolling pin). Combine almonds in a bowl with flour and salt. Set aside.
- Set up an assembly line of the seasoned shrimp, the egg whites, and the almond-flour mixture. Dip each shrimp in the egg white and then dredge in the almond-flour mixture. Set on a clean plate.
- Heat the Extra Virgin Olive Oil in a large frying pan over medium-high heat. Cook shrimp for 2-3 minutes on each side, or until the outside of the shrimp becomes brown and crisp. Drain on paper towels.
- Whisk together the remaining lime juice, Clementine Olive Oil and the sugar or honey. Drizzle over mixed greens, tomatoes and avocado. Toss well.
- Arrange the dressed salad on plates. Top each salad with the warm shrimp and hot sauce or red chili flakes if desired.