Chiarello's Crispy Seafood Salad With Citrus Vinaig

Name: Chiarello's Crispy Seafood Salad With Citrus Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup peanut oil or 1 cup vegetable oil; 1 cup buttermilk; 1 12 lbs uncooked large shrimp, tails removed; ½ cup all-purpose flour; 2 cups Progresso lemon pepper panko crispy bread crumbs; 1 medium red onion, thinly sliced; 3 oranges, peeled and cut in between sections as segments; 9 cups loosely packed spinach (about 9 oz) or 9 cups baby arugula (about 9 oz); 6 tablespoons purchased citrus salad dressing; finely ground sea salt, preferably gray salt; freshly ground black pepper

Servings: persons

1 cup peanut oil or 1 cup vegetable oil
1 cup buttermilk
1 12 lbs uncooked large shrimp, tails removed
½ cup all-purpose flour
2 cups Progresso lemon pepper panko crispy bread crumbs
1 medium red onion, thinly sliced
3 oranges, peeled and cut in between sections as segments
9 cups loosely packed spinach (about 9 oz) or 9 cups baby arugula (about 9 oz)
6 tablespoons purchased citrus salad dressing
finely ground sea salt, preferably gray salt
freshly ground black pepper

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.
4
Drain the shrimp in a sieve over another shallow bowl to capture the buttermilk.
5
Dip the shrimp into flour to coat, then dip in buttermilk, and finally dredge in bread crumbs.
6
Fry the shrimp in hot oil in batches until golden brown, about 3 minutes.
7
Drain on paper towels to absorb any excess oil.
8
Gently toss the red onion with the orange segments and their juices; add spinach and toss.
9
Drizzle the dressing over the top.
10
Toss to evenly coat the ingredients.
11
Divide salad among 6 large salad pates.
12
Top with shrimp.
13
Season with salt and pepper.
14
Serve immediately.
15
*Tip: In place of purchased citrus salad dressing you can make Michaels Whole Citrus Vinaigrette (see napastyle.com).
16
Copyright 2010 Michael Chiarello.
17
Recipe provided by Chef Michael Chiarello June 2010.

1113

kcal

Calories

106

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup peanut oil or 1 cup vegetable oil, 1 cup buttermilk, 1 12 lbs uncooked large shrimp, tails removed, ½ cup all-purpose flour, and more.

Yes, Chiarello's Crispy Seafood Salad With Citrus Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chiarello's Crispy Seafood Salad With Citrus Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions