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Curried shrimp & fried avo salad cups

Our junior food stylist Jana is sharing her mom’s salad cups recipe with all of you today. Her family often enjoy this dish on special occasions.


For the curried shrimp
400 g shrimp
1 cup coconut milk
2 tbsp curry powder
2 tsp cayenne pepper
2 tsp ground ginger
1 tsp cinnamon
Vegetable oil, to fry
For the fried avocado
½ cup flour
Salt and black pepper
2 eggs, beaten
2 tbsp water
½ cup breadcrumbs
½ cup desiccated coconut
2 avocados, peeled and cut into 8 slices each
Vegetable oil, to deep-fry
16 butter lettuce leaves


For the curried shrimp
1. Combine all ingredients. Let the shrimp marinate for 30 minutes.
2. Heat a glug of oil in a pan and fry shrimp until pink and cooked through.
For the fried avocado
1. Mix the flour, salt and pepper in 1 bowl. Mix eggs and water in another bowl. Mix the breadcrumbs and coconut in a third bowl.
2. Dip each slice of avo in the flour, then the egg, then the breadcrumbs, shaking off any excess crumbs.
3. Fill a pot about 3 cm deep with oil. Fry the avo, turning often, until golden all over.
To assemble
1. Divide the shrimp between the lettuce leaves and top with the fried avocado.

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