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Crispy Seafood Salad with Citrus Vinaigrette

Rated as 4 out of 5 Stars
 made it  |  0 reviews   |   photos

"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."
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Ingredients

45 m servings 944 cals
Original recipe yields 6 servings

Directions

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  • Prep

  • Ready In

  1. Heat the oil in a wok or deep-sided skillet on medium-high heat.
  2. Place buttermilk in medium bowl; add shrimp, and soak for 5 minutes.
  3. 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.
  4. 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.

Footnotes

  • Recipe created by Michael Chiarello for Progresso. Copyright 2010 Michael Chiarello.

Nutrition Facts


Per Serving: 944 calories; 59.7 g fat; 72.9 g carbohydrates; 28.3 g protein; 158 mg cholesterol; 1793 mg sodium. Full nutrition

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