Crispy Panko Shrimp Salad Recipes
CRISPY SHRIMP CAESAR SALAD
My friend Jane and I have a favorite lunch spot that serves a fantastic salad on Wednesdays. I made my own version at home so I can share it with my family and eat it whenever I want. Save a lot of prep time and buy peeled, deveined shrimp and pre-washed lettuce. -Marla Clark, Albuquerque, New Mexico
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine romaine, tomatoes and cheese; refrigerate until serving. In a shallow bowl, mix flour, salt and pepper. Add shrimp, a few pieces at a time, and toss to coat; shake off excess., In a deep skillet, heat 1/4 in. oil to 375°. Fry shrimp, a few at a time, 1-2 minutes on each side or until golden brown. Drain on paper towels., Drizzle dressing over romaine mixture and toss to coat. Top with shrimp. If desired, sprinkle with additional cheese and pepper; serve immediately.
Nutrition Facts : Calories 405 calories, Fat 31g fat (5g saturated fat), Cholesterol 153mg cholesterol, Sodium 680mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 23g protein.
CRUNCHY FRIED SHRIMP
The panko bread crumbs give these fried shrimp just the right amount of crunch.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 4
Number Of Ingredients 7
Steps:
- Beat eggs in a medium bowl until frothy. Mix flour, salt and pepper in another medium bowl. Dredge shrimp in flour, shake off excess. Dip shrimp into eggs, then press shrimp into Panko; turn shrimp over and press into Panko again to coat both sides.
- Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 350 degrees F. Working in batches, add shrimp to hot oil; deep-fry until cooked through, about 1 minute. Using tongs transfer shrimp to paper towels to drain. Arrange shrimp on platter. If desired, serve with Kikkoman Tonkatsu Sauce for dipping.
Nutrition Facts : Calories 875.1 calories, Carbohydrate 36.6 g, Cholesterol 296.1 mg, Fat 70.1 g, Fiber 1.1 g, Protein 27 g, SaturatedFat 10.1 g, Sodium 823.3 mg, Sugar 0.3 g
CRISPY PANKO SHRIMP SALAD
In this quick five-ingredient dish, Dijonnaise (a flavorful mixture of mustard and mayo) binds panko crumbs to the shrimp and also adds creaminess to the dressing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Season shrimp with salt and pepper. Toss with 1/4 cup Dijonnaise. Place panko in a wide, shallow dish. Coat shrimp in panko, pressing to adhere.
- Heat 3 tablespoons oil in a large nonstick skillet over medium-high. When oil shimmers, add shrimp in a single layer. Cook, flipping once, until golden brown, crisp, and just cooked through, about 5 minutes. Transfer to a wire rack.
- In a large bowl, whisk together remaining 2 tablespoons Dijonnaise, 1 tablespoon oil, and 1 tablespoon water. Season with salt and pepper; stir in tomatoes. Add greens; toss to coat. Serve immediately with shrimp.
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- Preheat oven to 425 degrees F. Heat a small skillet over medium heat. Add panko to the pan; cook, stirring occasionally, until toasted and golden, 7 to 8 minutes. Transfer the panko to a small bowl.
- Coat the bottom of a 13-by-9-inch glass, ceramic or enamel-coated baking dish with 1 tablespoon oil. Pat shrimp dry; place in a single layer in the prepared baking dish. Sprinkle the shrimp evenly with pepper and salt.
- Add Parmesan, chives and the remaining 2 tablespoons oil to the bowl with the panko; stir to combine. Sprinkle the mixture evenly over the shrimp. Bake until the shrimp are pink and cooked through, 8 to 10 minutes.
HOW TO MAKE CRISPY PANKO SHRIMP - SIMS HOME KITCHEN
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Servings 2Calories 507 per servingCategory Appetizer
- Add 4 tbsp of plain flour to a medium sized bowl. Season it with a pinch of garlic seasoning, salt to taste and paprika to taste. Then, stir.
- Coat one shrimp in the egg and flour mixture. Then, coat the shrimp in panko breadcrumbs. Repeat this step for the remaining shrimp.
CRISPY SHRIMP BLT SALAD RECIPE - RACHAEL RAY IN SEASON
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- Pat the shrimp dry; transfer to a large bowl. Season with salt and pepper and toss with 3 tbsp. of mayonnaise. Place the panko in a shallow dish. Roll the shrimp in the panko to coat.
- In a large skillet, cook the bacon over medium heat, turning once, until crispy, about 10 minutes. Transfer the bacon to a plate lined with paper towels. Reserve the fat in the skillet.
- Meanwhile, in a large bowl, whisk the remaining 2 tbsp. mayonnaise with the buttermilk, chives, and lemon juice. Season with salt and pepper. Toss the kale and Brussels sprouts with the dressing, massaging the dressing into the vegetables; season.
- Add the oil to the bacon fat in the skillet; heat over medium. Add half the shrimp in a single layer. Cook, turning once, until the panko is golden and the shrimp are just cooked through, about 5 minutes. Transfer to a plate lined with paper towels. Repeat with the remaining shrimp.
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- For the shrimp: In a shallow dish whisk together panko and parsley. In second a separate shallow dish whisk together flour, garlic powder, paprika, salt, black pepper and cayenne pepper. In a third shallow dish whisk egg whites until slightly frothy.
- Working with one piece of shrimp at a time (use one hand for the flour and egg and the other hand for the dry panko, it's not as messy that way), dip each piece in flour mixture then turn to coat opposite side, gently shake off excess.
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- Pour wine and 2 tablespoons melted butter into a 9x13-inch baking pan. Place in oven for 10 minutes to let sauce reduce.
- Add remaining butter, garlic, lemon juice, salt and pepper to a bowl. Add shrimp and toss to coat.
- In a separate bowl, stir together the breadcrumbs, parmesan cheese, salt, and 2 tablespoons melted butter.
CRISPY-SHRIMP SALAD WITH AVOCADO DRESSING - SOUTHERN LIVING
From southernliving.com
Servings 4Total Time 20 minsCategory Salad
- Sprinkle shrimp evenly with pepper and 1/2 teaspoon of the salt. Place eggs in a shallow dish. Place panko in a separate shallow dish. Dredge shrimp in egg, shaking off excess. Dredge shrimp in panko, pressing to adhere. Heat 2 tablespoons oil in a large nonstick skillet over medium-high. Add shrimp; cook until opaque and crispy, 5 minutes, turning once halfway through cook time. Remove from pan; cover to keep warm.
- Process cilantro, 3 tablespoons water, yogurt, lime juice, 2 tablespoons oil, half of the avocado, and remaining 1/2 teaspoon salt in a food processor until smooth, about 15 seconds, stopping to scrape down sides as needed.
- Cut remaining avocado into cubes. Toss together mixed greens and remaining 2 tablespoons oil in a large bowl; transfer to a platter. Top with cucumber, radishes, avocado cubes, and shrimp. Drizzle with dressing.
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