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Peanut Shrimp Salad With Basil-Lime Dressing

Prep time 20 mins
Cook time 6 mins
Yield Makes 4 servings


  • 3 green onions, white and light green parts only
  • 20 unpeeled, uncooked, fresh or frozen jumbo CERTIFIED WILD AMERICAN Shrimp
  • 1 cup Japanese breadcrumbs (panko)
  • 1/2 cup Dry-Roasted Salted USA-GROWN PEANUTS
  • 1 tablespoon cornstarch
  • 1 teaspoon MCCORMICK Gourmet Collection Red Curry Powder
  • 1 large egg, lightly beaten
  • 2 tablespoons peanut oil
  • 3 cups mixed baby salad greens
  • 1 cup diced English cucumber
  • 1 cup peeled, diced mango
  • 1/2 cup mung bean sprouts
  • 1/4 cup loosely packed fresh mint leaves
  • Basil-Lime Dressing
  • 1/4 cup Dry-Roasted Salted USA-GROWN PEANUTS, chopped

How to Make It

  1. Cut green onions into 2-inch-long thin strips.

  2. If frozen, thaw shrimp according to package directions. Peel shrimp; devein, if desired.

  3. Pulse breadcrumbs and next 3 ingredients in a food processor 5 times or until mixture resembles fine crumbs. Transfer mixture to a shallow dish or pie plate.

  4. Dip shrimp in egg; dredge in breadcrumb mixture.

  5. Cook shrimp in hot oil in a large nonstick skillet over medium-high heat 3 minutes on each side or until golden.

  6. Gently toss together green onions, salad greens, next 4 ingredients, and 2 Tbsp. Basil-Lime Dressing in a large bowl. Arrange salad on 4 individual plates; top each with 5 shrimp. Sprinkle with 1/4 cup peanuts, and drizzle with remaining dressing. Serve immediately.