Crispy Seafood Salad with Citrus Vinaigrette

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.

Prep Time

30

Minutes

Total Time

45

Minutes

Makes

6

servings

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
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
*In place of purchased citrus salad dressing you can make Whole Citrus Vinaigrette.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 320
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 165mg;
  • Sodium 760mg;
  • Total Carbohydrate 35g
    • (Dietary Fiber 3g,
    • Sugars 10g),
  • Protein 23g;
Percent Daily Value*:
    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;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.