Crispy Seafood Salad With Citrus Vinaigrette Recipe

Name: 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 or vegetable oil; 1 cup buttermilk; 1 1/2 pounds uncooked large shrimp, tails removed; 1/2 cup all-purpose flour; 2 cups Progresso(R) 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 or baby arugula; 6 tablespoons purchased citrus salad dressing; Finely ground sea salt, preferably gray salt; Freshly ground black pepper

Servings: persons

1 cup peanut or vegetable oil
1 cup buttermilk
1 1/2 pounds uncooked large shrimp, tails removed
1/2 cup all-purpose flour
2 cups Progresso(R) 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 or baby arugula
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. 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.

1256

kcal

Calories

106

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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 or vegetable oil, 1 cup buttermilk, 1 1/2 pounds uncooked large shrimp, tails removed, 1/2 cup all-purpose flour, and more.

Yes, 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.

Crispy Seafood Salad With Citrus Vinaigrette

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