1/4 cup Dry-Roasted Salted USA-GROWN PEANUTS, chopped
How to Make It
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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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.
Awesome. Had guests who didn't really like shrimp and thought it was marvelous. I served this as a main course and used 5 cups of salad greens and even that wasn't enough. Could have gone 6 - 8 depending on how much people love greens. Also, could have reduced the breading mixture by about 1/3. With my first batch of shrimp, I used all peanut oil but had to add some olive oil. The peanut oil seems to burn at too low a temp. On the second batch, I mixed peanut oil and olive oil 1:1. That worked much better. Will definitely make again. Rave reviews all around. The dressing was perfect with it.