Crispy Seafood Salad with Citrus Vinaigrette

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  • 30|min prep time
  • 45|min total time
  • 11 ingredients
  • 6 servings

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


  1. 1 Heat the oil in a wok or deep-sided skillet on medium-high heat.
  2. 2 Place buttermilk in medium bowl; add shrimp, and soak for 5 minutes.
  3. 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. 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.




Nutrition Information

Recipe Step Photos

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