Peanut Shrimp Salad With Basil-Lime Dressing Recipe

Name: Peanut Shrimp Salad With Basil-Lime Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1/4 cup Dry-Roasted Salted USA-GROWN PEANUTS, chopped

Servings: persons

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
1/4 cup Dry-Roasted Salted USA-GROWN PEANUTS, chopped

1
Cut green onions into 2-inch-long thin strips.
2
If frozen, thaw shrimp according to package directions. Peel shrimp; devein, if desired.
3
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.
4
Dip shrimp in egg; dredge in breadcrumb mixture.
5
Cook shrimp in hot oil in a large nonstick skillet over medium-high heat 3 minutes on each side or until golden.
6
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.

906

kcal

Calories

Fat

Carbs

137

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 14 ingredients. The key ingredients include: 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, and more.

Yes, Peanut Shrimp Salad With Basil-Lime Dressing 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!

Peanut Shrimp Salad With Basil-Lime Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions