Fried shrimp salad makes a good meal for the porch
Tossed green salads and spring evenings go hand-inhand. It’s the ideal season for a meal on the porch, and this main-dish salad is a delightful entree served at dinner or an al fresco brunch.
The avocado dressing may be made up to two hours in advance to save time. You can keep it from turning brown by pressing plastic wrap over its surface and storing it in the refrigerator until you are ready to dress the salad. This homemade salad dressing is delicious and lends itself to a number of applications. You can use it as a dip for fresh vegetables, a sandwich spread with grilled or fried seafood, or even as a taco topping.
Drizzle the dressing over the greens right before serving or they will begin to wilt. If you can afford to do so, buy large shrimp because they look so pretty in the salad — a little more impressive on a salad than small shrimp. And remember: Don’t overcook the shrimp or they will be rubbery and dry, but do cook them just until the outside is crispy.
When I’m in a hurry, I’ve used Gorton’s air fryer shrimp when making this salad, and they work beautifully. If you’re in a rush, you might want to do the same. Otherwise, frying your shrimp using this recipe is preferred. Homemade is always best.
Main Dish Fried Shrimp Salad
1 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
3 tablespoons water 2 tablespoons fresh lime juice
(from 1 lime)
1 large avocado, pitted and
halved, divided
1 (5-ounce) package mixed
baby greens
1 cup sliced English cucumber 2 medium radishes, thinly sliced
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 the cook time. Remove from pan; cover to keep warm.
Process cilantro, yogurt, 3 tablespoons water, 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.
Cut the 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, and serve right away.
Raise a glass — American Craft Beer Week is underway through Sunday (see a guide to beer elsewhere in this section). The holiday, hosted by the Brewers Association, the largest trade organization for craft brewers, honors the innovation, cultural impact and economic contributions of America’s vibrant craft beer industry.
According to the association, most Americans live within 10 miles of a craft brewery, defined as a small, independent brewer. Tennessee produces 196,516 barrels of craft beer every year, almost 50 million pints. The Brewers Association reports that retail dollar sales of craft beer increased 3% in 2023 to $28.9 billion. Learn more at craftbrew.com.
MONDAY QUENCHERS
In an effort to make Mondays feel less like Mondays, Scooter’s Coffee is offering its fruitflavored Quenchers for half price the next two Mondays when using the mobile app. The new drinks — Strawberry Lime Quencher and Pineapple Mint Quencher — are filled with natural fruit flavors and pieces of freeze-dried fruits.
The offer is valid for one Quencher of any size per customer anytime during business hours. Customers must use the Scooter’s Coffee mobile app to redeem the offer when they scan for rewards, scan to pay or order ahead. Customers can find the offer in the app’s Rewards section remaining Mondays in May. Find your nearest location at scooterscoffee. com.
CHEF COLLABORATION
Chef Kenyatta Ashford will make a special guest appearance at Easy Bistro & Bar, 801 Chestnut St., on May 29. Ashford, who was formerly the restaurant’s sous chef, will be preparing a la carte dishes alongside the nightly menu.
The menu is under wraps, but guests can expect to sample a variety of dishes that speak to Ashford’s Afro-Creole style of cooking. Ashford grew up in New Orleans and studied at culinary institutions in New York, Rhode Island and Louisiana. In 2021, he won Food Network’s “Chopped,” helping him to get his restaurant, Neutral Ground, off the ground inside Chattanooga’s Proof Incubator. That location has closed, but Ashford plans to open his own place.
Tickets are not required for the guest chef dinner, but reservations are recommended and may be made through resy.com. The dining room opens for dinner service at 4 p.m.