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Crispy Shrimp Salad with Balsamic Reduction Sauce

Yields4 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

This main dish salad is also delightful served at brunch or light lunch.

 300 g shrimp, peeled and deveined
 1 cup breadcrumbs
 1 cup All Purpose Flour
 1 piece Eggs, raw
 1 tsp Sea Salt
 0.5 tsp Black Pepper Crushed
 1 piece head of romaine lettuce
 1 piece Lemon
 0.25 cup Cherry tomato
 2 tbsp Olive oil
 2 piece Spring onion
 2 tbsp parmesan cheese, grated
for balsamic reduction
 0.25 cup balsamic vinegar
 0.25 cup Brown Sugar
 2 tbsp Japanese mayonnaise

Preheat Breville Smart Oven Air Fryer to 200 deg C using the Air Fry function.


In a bowl combine salt, pepper, and bread crumbs.


Dredge the peeled shrimps into flour, pat excess flour.


Dip the coated shrimps into beaten egg then dredge into breadcrumb mix.


Brush the breaded shrimps with olive oil and transfer them into the Breville Air Fry basket.


Air Fry the breaded shrimps to 200 Deg C for 10 mins.


For the Balsamic Reduction: In a saucepan, mix balsamic vinegar and brown sugar until the sugar is dissolved.


Reduce the balsamic mixture by stirring it continuously until it thickens (5 to 7 mins, med-high heat).


To assemble: Cut the romaine and cherry tomatoes into half (make sure it’s properly washed).


Plate the romaine boat into a salad plate, drizzle with balsamic reduction, and Japanese mayonnaise.


Put the crispy air fried shrimps on top of the salad and garnish with cherry tomatoes, sliced spring onions, lemon wedge, and grated parmesan cheese. Serve.

Nutrition Facts

Servings 4