Fried Five-Spice Shrimp Salad with Black Beans and Avocados
Serves: 4
  • 2 cups canola or vegetable oil
  • 6 cups lettuce (your choice)
  • 1 can (15 to 16 ounces) black beans, drained
  • 1 avocado, cut into medium dice
  • ½ red onion, halved and thinly sliced
  • 1 cup halved cherry or grape tomatoes, halved and lightly salted
  • ¼ cup cilantro leaves
  • ¼ cup all-purpose flour
  • 1½ teaspoon five-spice powder
  • 1 pound peeled and deveined medium shrimp
  • Salt and ground black pepper
  • 3 tablespoons olive oil
  • 2 tablespoons lime juice
  1. Heat oil in a large saucepan or Dutch oven over low heat while preparing salad
  2. Meanwhile, place lettuce in a large bowl. Add beans, avocado, onion, cherry tomatoes, and cilantro; set aside.
  3. Turn heat under pan of oil to medium-high and heat to 350 degrees.  Mix flour and five-spice powder in a shallow pan. Lightly season shrimp with salt and pepper. Working in 3 to 4 batches, dredge shrimp in flour to evenly coat. Working in 2 batches to not overcrowd pan, add shrimp to hot oil and fry until light golden brown, just a couple of minutes. Drain.
  4. Add oil and a sprinkling of salt and pepper to salad; toss to coat. Add lime juice; toss to coat again. Taste and adjust seasonings. Place a portion of salad in each of 4 pasta plates; top with shrimp and serve.
Recipe by Three Many Cooks at