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Crispy Panko Shrimp Salad


Prep time: 5 minutes 

Total time: 15 minutes

  • 1 Pound large shrimp, peeled and deveined
  • 6 Tbsp. Dijonnaise
  • ¾ Cup Dynasty Panko-Bread Crumb
  • 4 Tbsp. extra-virgin olive oil
  • 1 Pint cherry tomatoes, halved
  • 8 Cups spring-mix greens
  • Salt and freshly ground pepper, to taste
  1. Season shrimp with salt and pepper. Toss with 1/4 cup Dijonnaise. Place Dynasty Panko-Bread Crumb in a wide, shallow dish. Coat shrimp in panko, pressing to adhere.
  2. Heat 3 tablespoons oil in a large nonstick skillet over medium-high. When oil shimmers, add shrimp in a single layer. Cook, flipping once, until golden brown, crisp, and just cooked through, about 5 minutes. Transfer to a wire rack.
  3. In a large bowl, whisk together the remaining 2 tbsp. of Dijonnaise, 1 tbsp. Oil, and 1 tbsp. of water.
  4. Season with salt and pepper; stir in tomatoes. Add greens; toss to coat. Serve immediately with shrimp.

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Dish Type / Ethnic Cuisine