🍽️ Crispy Shrimp with Avocado Salad

Name: Crispy Shrimp with Avocado Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 0.5 organic lemon; 40 g parmesan (1 piece); 5 tbsp breadcrumbs; 2 stalks flat-leaf parsley; 1 small garlic clove; 300 g tiger shrimp (headless, 6 tiger shrimp); salt; pepper; 1 egg; 2 tbsp flour; 225 g avocado (1 avocado); 1 tsp honey; 2 tbsp olive oil; 1 box garden cress

504 kcal · 30 min · 4 servings

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Ingredients

0.5 organic lemon
40 g parmesan (1 piece)
5 tbsp breadcrumbs
2 stalks flat-leaf parsley
1 small garlic clove
300 g tiger shrimp (headless, 6 tiger shrimp)
salt
pepper
1 egg
2 tbsp flour
225 g avocado (1 avocado)
1 tsp honey
2 tbsp olive oil
1 box garden cress

Instructions

1. Wash the lemon thoroughly and pat it dry.
2. Finely grate 1 teaspoon of lemon zest.
3. Finely grate the cheese as well.
4. Mix the lemon zest, cheese, and breadcrumbs in a bowl.
5. Wash the parsley and shake off excess water.
6. Pluck the parsley leaves from the stems and chop them finely.
7. Peel the garlic clove and chop it finely.
8. Set aside half of the breadcrumb mixture for later.
9. Mix the remaining breadcrumb mixture with the chopped parsley and garlic.
10. Break the shrimp out of the shell so that the tail pieces remain attached.
11. Make a cut along the back of the shrimp.
12. Remove the vein from the shrimp.
13. Season the shrimp with salt and pepper.
14. Whisk the egg in a separate bowl.
15. Coat the shrimp in the flour first.
16. Dip the floured shrimp into the whisked egg.
17. Coat the shrimp in the prepared breadcrumb mixture.
18. Leave the tail end of the shrimp free, if possible.
19. Press the breadcrumbs firmly onto the shrimp.
20. Place the shrimp on a baking sheet lined with baking paper.
21. Preheat the oven to 225 °C (fan: 200 °C, gas: setting 3-4).
22. Bake the shrimp for 10 to 12 minutes in the preheated oven.
23. Halve the avocado and remove the pit.
24. Remove the flesh from the avocado skins.
25. Slice the avocado flesh into very thin slices.
26. Arrange the avocado slices on two plates.
27. Season the avocado slices with salt and pepper.
28. Squeeze the lemon.
29. Whisk 1 tablespoon of lemon juice with honey, salt, and pepper.
30. Stir the olive oil into the lemon-honey mixture.
31. Drizzle the avocado slices with the lemon-oil sauce.
32. Cut the cress from the bed.
33. Sprinkle the cress over the avocado slices.
34. Serve the avocado salad alongside the crispy shrimp.

Nutrition per serving

kcal: 504
Protein: 35 g · Fett/Fat: 31 g · Carbs: 20 g