This is good enough for company! The many flavors are interesting and refreshing for a hot summer day. I'll definately make this again. There seemed to be too much breading, and I browned it along with the shrimp and used it as topping. It was good, but next time I think I'll cut the panko by half.
Peanut Shrimp Salad With Basil-Lime Dressing
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- 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
- Cut green onions into 2-inch-long thin strips.
- If frozen, thaw shrimp according to package directions. Peel shrimp; devein, if desired.
- 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.
- Dip shrimp in egg; dredge in breadcrumb mixture.
- Cook shrimp in hot oil in a large nonstick skillet over medium-high heat 3 minutes on each side or until golden.
- 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.
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