Crispy Seafood Salad with Citrus Vinaigrette

Serve shrimp coated with Progresso® bread crumbs over spinach and oranges to make a citrusy salad - perfect for dinner.

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Servings 6

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ingredients 11
Prep Time 30 min
Total Time 45 min

Ingredients

1: cup peanut or vegetable oil

1: cup buttermilk

1 1/2: lb uncooked large shrimp, tails removed

1/2: 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 (about 9 oz) loosely packed spinach or baby arugula

6: tablespoons purchased citrus salad dressing*

: Finely ground sea salt, preferably gray salt

: Freshly ground black pepper

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Directions

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.

EXPERT TIPS

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Expert Tips

*In place of purchased citrus salad dressing you can make Whole Citrus Vinaigrette.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 320
Calories from Fat: 90),

% Daily Value

Total Fat: 10g; 10%
(Saturated Fat 1 1/2g, 1 1/2% Trans Fat 0g 0% ),
Cholesterol: 165mg; 165%;
Sodium: 760mg; 760%;
Total Carbohydrate: 35g; 35%
(Dietary Fiber 3g 3% Sugars 10g 10% ),
Protein: 23g; 23%

% Daily Value*:

Vitamin A: 90%;
Vitamin C: 45%;
Calcium: 15%;
Iron: 25%;

Exchanges:

1 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;