CRISPY SEAFOOD SALAD WITH CITRUS VINAIGRETTE
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 Trusted Brands: Recipes and Tips Progresso®
Time 45m
Yield 6
Number Of Ingredients 11
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
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Ted
[email protected]I love the combination of crispy seafood and citrus vinaigrette. It's so refreshing and light.
Josiah Gunter nemeyer
[email protected]This salad is a great way to use up leftover seafood. It's also a great way to get your daily dose of seafood.
Kamala Ichha
[email protected]I've made this salad several times now and it's always a winner. It's so easy to make and it's always delicious.
Zoraya Griffiths
[email protected]I made this salad for a potluck and it was a huge hit. Everyone loved the crispy seafood and the citrus vinaigrette.
Shojib's Channel ST
[email protected]This salad is perfect for a light lunch or dinner. It's also a great way to get your daily dose of seafood.
Badal Harijan
[email protected]I'm not a big fan of seafood, but I really enjoyed this salad. The crispy seafood was delicious and the citrus vinaigrette was very refreshing.
don japhet
[email protected]This recipe is a great way to use up leftover seafood. I had some grilled salmon and shrimp that I needed to use up, and this salad was the perfect solution.
Bees Nees
[email protected]The citrus vinaigrette was a bit too sour for my taste, so I added a little bit of honey to balance it out.
Aminiasi Nodrakoro
[email protected]The crispy seafood was the star of the show. I used a combination of shrimp, scallops, and calamari, and they all cooked up perfectly.
Sam yeknom
[email protected]I love how easy this recipe is to make. I was able to prep all of the ingredients in advance, so it was a breeze to throw together when I got home from work.
Lakion Felix Jere
[email protected]This seafood salad was a hit at my dinner party! The citrus vinaigrette was perfectly balanced and complemented the crispy seafood perfectly. I will definitely be making this again.