Fried Avocado and Spicy Shrink!

Since I am off for a couple of days now before going back in television studios again rehearsing, recording and repeating over and over again… (if I would be paid 1 cent per played note, I would be multimiljonair right now) I wanted something special for lunch!

And since I love avocados and they are also very healthy, I decided to take some of these delicious things, I fried them and made Spicy shrimp salad. Trust me it’s delicious!

Fried Avocado with Spicy Shrimp Salad Recipe

1 cup mayonnaise
1 lime, juiced
1 tablespoon minced chipotle in adobo sauce or hot sauce (sriracha)
1 tablespoon chopped chives
1 pound salad shrimp
salt and pepper to taste
vegetable oil (enough to submerge avocados)
2 cups flour
2 whole eggs
2 tablespoons milk
2 cups panko crumbs
2 avocados

In a small bowl, mix mayonnaise, lime juice, minced chipotle or hot sauce and chives. Set aside 2 to 3 tablespoons dressing to use when plating the avocados. Stir the remaining dressing into the shrimp a little at a time to reach the desired consistency, season with salt and pepper to taste. Cover with plastic wrap and place in the refrigerator.

Heat oil in a deep frier, or deep pot on top of the stove, to 350 degrees. Make sure there is enough oil to submerge the avocados and enough extra space in the pot so that the avocados don’t cause the hot oil to boil over.
Place flour and bread crumbs into separate shallow dishes or plates. Season with salt and pepper. Beat together the eggs and milk to make an egg wash and place in a shallow bowl.
Cut avocados in half and remove the seeds. Cut halves into quarters. Remove the peel.
Dust the avocado quarters evenly with flour. Tap off the excess. Dip into the egg and milk mixture. Coat with panko crumbs.
Place breaded avocados in a frier basket or on a spider to lower into the oil. Fry until golden brown, about 3 to 4 minutes. Remove from frier and drain on a paper towel.