This shrimp salad with panko fried tomato and avocado puree is an amazing spring/summer lunch or dinner. The shrimp salad has crunchy celery and seared shrimp in a lightly creamy sauce with scallions and a hint of tomato. It is served over a panko fried tomato with arugula and creamy cilantro avocado sauce. This recipe uses a red tomato, but green works too!
We loved this dish as it was full of texture and flavor and it was light and healthy. I had never had a fried red tomato. Fried green tomatoes are one of my favorite dishes, and I wasn’t sure how this would translate to a red tomato but it was SO good. I’d recommend using a slightly under ripe red tomato so it stays firm. If you grow or can afford heirloom tomatoes, those would work wonderfully. I used a beefsteak tomato here.
I seasoned my avocado puree with some salt, cilantro, garlic powder and a bit of garlic olive oil. Feel free to add additional seasonings if you like. Since shrimp cooks in under 5 minutes, and the tomatoes only fry for about 2, this meal is super quick to make on a busy night. Check out some other seafood recipes here.
Shrimp Salad with Panko Fried Tomato and Avocado Puree
Ingredients
For the shrimp salad:
- 1 lb raw deveined and shelled shrimp
- 1 celery stalk diced
- 2 tbsp mayo
- 4 sliced scallions
- salt to taste
- 1 tsp garlic powder
- 1/2 tbsp ketchup
- splash of tobasco optional
For the tomatoes:
- 1-2 large tomatoes sliced
- 1 cup panko flakes
- 1/2 cup AP flour
- 1 egg whisked
- salt and pepper
- oil for frying
For the puree:
- 2 ripe avocados peeled and seeded
- 1 cup cilantro
- 2 tbsp garlic olive oil or regular
- salt and pepper
- 1 tsp garlic powder
- water to thin if needed
To serve:
- arugula optional
Instructions
- Defrost the shrimp if using frozen. Heat a skillet with a tbsp of oil over high heat and add the shrimp and season with salt and pepper. Sear the shrimp, then flip and cook until just firm, pink, and cooked through. Remove from heat and cool completely.
- To make the shrimp salad, combine the shrimp (you can chop them if large, I just left mine whole) with the mayo, celery, scallions, salt and pepper to taste, ketchup, tabasco, and garlic powder. Mix well, adjust seasoning, then place in the fridge until cold.
- For puree – combine the ingredients in a small blender and blend until smooth. Add water if needed to thin until it can blend. You want a fluffy puree that you can spread around the plate with a spoon, but not so runny it doesn't hold its shape. Season with salt and pepper to taste.
- To fry the tomatoes, heat 1/4 inch of canola oil in a skillet to 350 degrees. Season tomato slices with salt and pepper. Dip each slice in the ap flour, then the egg, and then the bread crumbs, pressing to make a crust. Fry for 2 minutes or so, until they are golden brown, then drain on a paper towel.
- To serve, spread the avocado puree around the plate and top with some arugula. Place a fried tomato or two on top and then pile some shrimp salad on top. Serve immediately.