Best 7 Crispy Seafood Salad With Citrus Vinaigrette Recipes

Crispy seafood salad with citrus vinaigrette is a refreshing and flavorful dish that is perfect for a summer meal. The combination of crispy seafood, fresh vegetables, and a tangy citrus vinaigrette creates a salad that is both light and satisfying. This dish is also relatively easy to make, making it a great option for busy weeknights or weekend lunches.

Let's cook with our recipes!

CRISPY SEAFOOD SALAD WITH CITRUS VINAIGRETTE

Crispy Seafood Salad with Citrus Vinaigrette image

Serve shrimp coated with Progresso® bread crumbs over spinach and oranges to make a citrusy salad - perfect for dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 11

Ingredients

1 cup peanut or vegetable oil
1 cup buttermilk
1 1/ 2 lb uncooked large shrimp, tails removed
1/2 cup all-purpose flour
2 cups Progresso™ lemon pepper panko crispy bread crumbs
1 medium red onion, thinly sliced
3 oranges, peeled and cut in between sections as segments
9 cups (about 9 oz) loosely packed spinach or baby arugula
6 tablespoons purchased citrus salad dressing*
Finely ground sea salt, preferably gray salt
Freshly ground black pepper

Steps:

Heat the oil in a wok or deep-sided skillet on medium-high heat.
Place buttermilk in medium bowl; add shrimp, and soak for 5 minutes.
Place flour and bread crumbs in separate shallow bowls. Drain the shrimp in a sieve over another shallow bowl to capture the buttermilk. Dip the shrimp into flour to coat, then dip in buttermilk, and finally dredge in bread crumbs. Fry the shrimp in hot oil in batches until golden brown, about 3 minutes. Drain on paper towels to absorb any excess oil.
Gently toss the red onion with the orange segments and their juices; add spinach and toss. Drizzle the dressing over the top. Toss to evenly coat the ingredients. Divide salad among 6 large salad pates. Top with shrimp. Season with salt and pepper. Serve immediately.

Nutrition Facts : Calories 320, Carbohydrate 35 g, Cholesterol 165 mg, Fat 1 1/2, Fiber 3 g, Protein 23 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 10 g, TransFat 0 g

SALAD WITH CITRUS VINAIGRETTE

Salad with Citrus Vinaigrette image

Provided by Food Network

Categories appetizer

Time 1h40m

Yield 8 servings

Number Of Ingredients 13

Ingredients

1/2 shallot, minced
2 tablespoons Champagne vinegar
1/2 cup freshly squeezed citrus (blood oranges, oranges, key limes etc.)
Salt
1 to 2 teaspoons extra-virgin olive oilSalad:
2 heads endive
1/2 head frisee
1 head butter lettuce
2 grapefruit, peeled and sectioned
2 oranges, peeled and sectioned
6 beets, cooked and cut into quarters or bite size wedges
2 tablespoons chervil or parsley, chopped
1 avocado, peeled and cut into wedges

Steps:

Prepare the vinaigrette: Place shallots, vinegar, citrus juice, and salt in a small bowl. Let shallots macerate for 30 minutes. Whisk in the olive oil. In a large salad bowl, toss together lettuces, citrus, beets, herbs, avocado, and the vinaigrette. Taste and adjust seasonings. Serve immediately.
TIP: To turn this into an entree top with scallops, chicken or fish.

SALAD WITH CITRUS VINAIGRETTE

Salad with Citrus Vinaigrette image

Provided by Food Network

Categories side-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 13

Ingredients

1/2 shallot, minced
2 tablespoons Champagne vinegar
1/2 cup freshly squeezed citrus (blood oranges, oranges, key limes etc.)
Salt
1 to 2 teaspoons extra-virgin olive oil
2 heads endive
1/2 head frisee
1 head butter lettuce
2 grapefruit, peeled and sectioned
2 oranges, peeled and sectioned
6 beets, cooked and cut into quarters or bite size wedges
2 tablespoons chervil or parsley, chopped
1 avocado, peeled and cut into wedges

Steps:

Prepare the vinaigrette: Place shallots, vinegar, citrus juice, and salt in a small bowl. Let shallots macerate for 30 minutes. Whisk in the olive oil.
In a large salad bowl, toss together lettuces, citrus, beets, herbs, avocado, and the vinaigrette. Taste and adjust seasonings. Serve immediately.

Nutrition Facts : Calories 116 calorie, Fat 5.2 grams, SaturatedFat 0.8 grams, Carbohydrate 18 grams, Fiber 4 grams, Protein 3 grams

CHIARELLO'S CRISPY SEAFOOD SALAD WITH CITRUS VINAIGRETTE

Chiarello's Crispy Seafood Salad With Citrus Vinaigrette image

Make and share this Chiarello's Crispy Seafood Salad With Citrus Vinaigrette recipe from Food.com.

Provided by Progresso Recipe St

Categories Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup peanut oil or 1 cup vegetable oil
1 cup buttermilk
1 1/2 lbs uncooked large shrimp, tails removed
1/2 cup all-purpose flour
2 cups Progresso® lemon pepper panko crispy bread crumbs
1 medium red onion, thinly sliced
3 oranges, peeled and cut in between sections as segments
9 cups loosely packed spinach (about 9 oz) or 9 cups baby arugula (about 9 oz)
6 tablespoons purchased citrus salad dressing
finely ground sea salt, preferably gray salt
freshly ground black pepper

Steps:

Heat the oil in a wok or deep-sided skillet on medium-high heat.
Place buttermilk in medium bowl; add shrimp, and soak for 5 minutes.
Place flour and bread crumbs in separate shallow bowls. Drain the shrimp in a sieve over another shallow bowl to capture the buttermilk. Dip the shrimp into flour to coat, then dip in buttermilk, and finally dredge in bread crumbs. Fry the shrimp in hot oil in batches until golden brown, about 3 minutes. Drain on paper towels to absorb any excess oil.
Gently toss the red onion with the orange segments and their juices; add spinach and toss. Drizzle the dressing over the top. Toss to evenly coat the ingredients. Divide salad among 6 large salad pates. Top with shrimp. Season with salt and pepper. Serve immediately.
*Tip: In place of purchased citrus salad dressing you can make Michael's Whole Citrus Vinaigrette (see napastyle.com).
Copyright 2010 Michael Chiarello. Recipe provided by Chef Michael Chiarello - June 2010.

Nutrition Facts : Calories 567, Fat 40.2, SaturatedFat 7.2, Cholesterol 183.6, Sodium 364.9, Carbohydrate 24.5, Fiber 3.1, Sugar 10.5, Protein 28.3

CRISPY SEAFOOD SALAD WITH CITRUS VINAIGRETTE

Crispy Seafood Salad with Citrus Vinaigrette image

Large shrimp are coated with lemon pepper panko crumbs, quickly fried, then tossed with spinach, red onion rings, and orange sections in this bright and tasty seafood salad.

Provided by Progresso

Categories Progresso®

Time 45m

Yield 6

Number Of Ingredients 11

Ingredients

1 cup peanut or vegetable oil
1 cup buttermilk
1 ½ pounds uncooked large shrimp, tails removed
½ cup all-purpose flour
2 cups Progresso® lemon pepper Panko crispy bread crumbs
1 medium red onion, thinly sliced
3 oranges, peeled and cut in between sections as segments
9 cups loosely packed spinach or baby arugula
6 tablespoons purchased citrus salad dressing
Finely ground sea salt, preferably gray salt
Freshly ground black pepper

Steps:

Heat the oil in a wok or deep-sided skillet on medium-high heat.
Place buttermilk in medium bowl; add shrimp, and soak for 5 minutes.
Place flour and bread crumbs in separate shallow bowls. Drain the shrimp in a sieve over another shallow bowl to capture the buttermilk. Dip the shrimp into flour to coat, then dip in buttermilk, and finally dredge in bread crumbs. Fry the shrimp in hot oil in batches until golden brown, about 3 minutes. Drain on paper towels to absorb any excess oil.
Gently toss the red onion with the orange segments and their juices; add spinach and toss. Drizzle the dressing over the top. Toss to evenly coat the ingredients. Divide salad among 6 large salad pates. Top with shrimp. Season with salt and pepper. Serve immediately.

Nutrition Facts : Calories 943.8 calories, Carbohydrate 72.9 g, Cholesterol 158.3 mg, Fat 59.7 g, Fiber 3.3 g, Protein 28.3 g, SaturatedFat 8.2 g, Sodium 1793.2 mg, Sugar 6.5 g

CITRUS SHRIMP SALAD

Citrus Shrimp Salad image

"I first tasted this refreshing salad at a gathering I attended with my sister," recalls Nancy Rollag of Kewaskum, Wisconsin. "I pestered her until she got me a copy of the recipe."

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

2 tablespoons reduced-fat plain yogurt
4-1/2 teaspoons Dijon mustard
1 tablespoon honey
2 tablespoons orange juice
2 tablespoons white wine vinegar
1/4 cup fat-free Italian salad dressing
1/8 teaspoon pepper
3 tablespoons finely chopped green onions
2 pounds cooked medium shrimp, peeled and deveined
8 cups torn romaine
2 cups pink grapefruit sections (about 2 large)
2 navel orange sections (3 to 4 large)

Steps:

In a large bowl, whisk together the first eight ingredients in the order listed. Add shrimp; toss to coat. Let stand for 15-30 minutes. Drain, reserving the marinade. , Arrange romaine on a serving platter or individual plates; top with shrimp, grapefruit and oranges. Drizzle with reserved marinade.

Nutrition Facts : Calories 270 calories, Fat 3g fat (1g saturated fat), Cholesterol 173mg cholesterol, Sodium 350mg sodium, Carbohydrate 37g carbohydrate (29g sugars, Fiber 6g fiber), Protein 26g protein. Diabetic Exchanges

CHICKPEA CRAB SALAD WITH CITRUS VINAIGRETTE

Chickpea Crab Salad with Citrus Vinaigrette image

Crab lovers will get a kick out of this salad that's as eye-appealing as it is appetizing. " I like to add a little crumbled feta cheese, and sometimes I substitute chicken or turkey for the crab," writes Sally Sibthorpe from Shelby Township, Michigan.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 15

Ingredients

3 tablespoons orange juice
3 tablespoons olive oil
4-1/2 teaspoons lime juice
1 small garlic clove, minced
1/4 to 1/2 teaspoon ground cumin
1/8 to 1/4 teaspoon salt
1/8 teaspoon cayenne pepper
3/4 cup canned garbanzo beans or chickpeas, rinsed and drained
3 radishes, thinly sliced
2 green onions, thinly sliced
1/3 cup shredded carrot
1/3 cup minced fresh parsley
2 tablespoons pistachios, chopped
1 can (6 ounces) lump crabmeat, drained
3 cups spring mix salad greens

Steps:

In a bowl, whisk together first seven ingredients. Stir in beans, radishes, green onions, carrot, parsley and pistachios. Gently stir in crab. Serve over greens.

Nutrition Facts : Calories 446 calories, Fat 27g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 635mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 8g fiber), Protein 25g protein.

Seafood Salad with Citrus Vinaigrette: Excite Your Taste Buds with Exquisite Flavors

Indulge in a symphony of flavors and textures with this enticing seafood dish. Savor the crispiness of baby arugula, the succulent sweetness of shrimp, the briny undertones of calamari, and the tenderness of scallops, all complemented by a tangy and refreshing citrus vinaigrette. Preparation made easy - valuable tips:

Ensure the utmost freshness of your seafood. Purchase from a reputable source, and make sure to cook it soon after purchase.
Achieve perfect crispiness: maintain a medium-high temperature when cooking the seafood. Overcooking can lead to toughness, so be vigilant.
Enhance the flavors: experiment with various citrus options for the vinaigrette. Grapefruits, oranges, and lemons all offer unique nuances that can elevate the dish.
Make it a complete meal: serve the seafood with sides such as quinoa, roasted sweet peppers, or a variety of greens.

Conclusion: A Culinary Delight

Relish the culinary masterpiece that is seafood with citrus vinaigrette. With each delectable morsel, experience a joyous dance of contrasting tastes and textures. Embark on a culinary expedition with this recipe, customizing it to suit your palate and creating a gastronomic experience that will leave you craving for more. Share this culinary masterpiece with friends and family, igniting smiles and sparking lively culinary conversation. Bon appétit!