Fried Five-Spice Shrimp Salad with Black Beans and Avocados
The first time I made these fried shrimp I was cooking them in the galley of a boat in the Caribbean.
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Ingredients
- 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
- ground black pepper
- 3 tablespoons olive oil
- 2 tablespoons lime juice
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