Ingredients
For the shrimp:
8-10 large shrimp, thawed and deveined
¼ cup Blue Diamond Bold Sriracha Almonds
1 tbsp flour
¼ tsp salt
¼ tsp black pepper
1 tsp dried parsley
1 large egg white
2 tbsp vegetable oil
For the salad:
2 cups romaine lettuce, chopped
1 cup grape tomatoes, cut in half (or 2 medium tomatoes, chopped)
10 cooked asparagus
½ diced avocado
2 tbsp chopped scallions
1 tbsp chopped Sriracha almonds (optional)
For the dressing:
2 tbsp lime juice
1 tsp Sriracha
½ tsp honey
¼ tsp salt
2 tbsp olive oil
Instructions
For the shrimp:
Grind almonds in a food processor (blender), until there are no large pieces left.
In a shallow bowl combine ground almonds, flour, salt, pepper and parsley.
In a separate bowl whisk egg white.
Dip shrimp in egg white, then dip in the almond mixture. Make sure it is evenly coated. Line on a parchment paper lined sheet or plate.
Heat oil over medium heat. Cook shrimp for 3-4 minutes, turning once, until pink and golden. Place on a paper towel lined plate to cool a little. Serve (or top the salad with it).
For the salad:
In a deep salad bowl place chopped lettuce, then the asparagus, tomatoes and avocado. Add shrimp, then sprinkle some scallions and chopped almonds (optional). Pour dressing.
For the dressing:
Whisk all ingredients together in a small bowl.