Indulge in the perfect harmony of textures with this crispy shrimp and guacamole combination. The light, crunchy coating embraces tender shrimp, while the creamy, freshly-made guacamole sauce offers a cool, vibrant contrast. This dish strikes an ideal balance between simple preparation and impressive presentation, making it perfect for both casual dinners and special occasions.
Ingredients
For the Shrimp:
1 pound large shrimp, peeled and deveined
2 cups all-purpose flour
2 eggs, beaten
2 cups panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
Vegetable oil for frying
For the Guacamole Sauce:
2 ripe avocados
1 lime, juiced
½ red onion, finely diced
1 tomato, seeded and diced
1 jalapeño, seeded and minced
⅓ cup fresh cilantro, chopped
½ teaspoon garlic powder
Salt and pepper to taste
Instructions
Prepare the Guacamole Sauce:
Mash the avocados in a bowl
Mix in lime juice, diced onion, tomato, jalapeño, and cilantro
Season with garlic powder, salt, and pepper
Cover and refrigerate
Prepare the Shrimp:
Set up three shallow bowls:
First bowl: flour seasoned with salt and pepper
Second bowl: beaten eggs
Third bowl: panko mixed with garlic powder and paprika
Pat shrimp dry with paper towels
Dredge each shrimp in flour, then egg, then panko mixture
Frying:
Heat oil in a deep pan to 350°F (175°C)
Fry shrimp in batches for 2-3 minutes until golden brown
Drain on paper towels
Season with salt while hot
Serve immediately with the chilled guacamole sauce. Garnish with lime wedges and extra cilantro if desired.
Notes
For extra crispy shrimp, double-bread them by repeating the egg and panko coating steps.