Crunchy Shrimp Salad Recipes

CRISPY PANKO SHRIMP SALAD

Steps:

• Season shrimp with salt and pepper. Toss with 1/4 cup Dijonnaise. Place panko in a wide, shallow dish. Coat shrimp in panko, pressing to adhere.
• 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.
• In a large bowl, whisk together remaining 2 tablespoons Dijonnaise, 1 tablespoon oil, and 1 tablespoon water. Season with salt and pepper; stir in tomatoes. Add greens; toss to coat. Serve immediately with shrimp.

CRUNCHY SHRIMP

Steps:

• First, mix the flour and 1 cup water together. Then stir in the sugar. Put the shrimp into the batter and thoroughly cover.
• Remove the shrimp and put into a mixing bowl that contains the panko and cover the shrimp with the panko.
• Heat the soybean oil in a large, heavy pot to about 350 degrees F. Fry the shrimp until golden brown and crispy, about 4 minutes. Serve with the dipping sauce.

CRISPY SHRIMP CAESAR SALAD

Steps:

• In a large bowl, combine romaine, tomatoes and cheese; refrigerate until serving. In a shallow bowl, mix flour, salt and pepper. Add shrimp, a few pieces at a time, and toss to coat; shake off excess., In a deep skillet, heat 1/4 in. oil to 375°. Fry shrimp, a few at a time, 1-2 minutes on each side or until golden brown. Drain on paper towels., Drizzle dressing over romaine mixture and toss to coat. Top with shrimp. If desired, sprinkle with additional cheese and pepper; serve immediately.

CRISPY SHRIMP CAKES WITH SEAWEED SALAD

Steps:

• Preheat the oven to 400˚ F. Line a baking sheet with foil. Put half the shrimp in a food processor and process until a thick paste forms. Add the remaining shrimp, 1/2 cup panko, the egg, sriracha mayonnaise, 1 tablespoon sesame oil, the scallion, ginger and a pinch each of salt and pepper. Process until well mixed but chunky. Drop into 8 mounds on the baking sheet and shape with damp hands into 8 patties, about 3 inches in diameter and 1/2 inch thick. Freeze until firmed up slightly, about 5 minutes.
• Put the remaining 1/2 cup panko in a shallow dish. Heat the vegetable oil in a large ovenproof nonstick skillet over medium heat. Coat the shrimp patties in the panko on both sides and cook until golden, about 2 minutes per side. Transfer the skillet to the oven and cook until the patties are cooked through, 5 to 7 more minutes.
• Meanwhile, toss the greens and seaweed salad in a large bowl with the vinegar and remaining 1 teaspoon sesame oil; season with salt and pepper. Serve the shrimp cakes with the salad, pickled ginger and sriracha mayonnaise.

CRUNCHY SHRIMP SALAD

Steps:

• In a bowl, combine the first five ingredients. In another bowl, combine the mayonnaise, seafood sauce and lemon juice; serve with the shrimp salad.

CRUNCHY SHRIMP NOODLE SALAD

Steps:

• Pour boiling water over the noodles to cover, leave for 4 minutes then drain and cool under cold running water. Drain well.
• Mix the snow peas, carrots, spinach, noodles and shrimp in a shallow bowl.
• Mix together the dressing ingredients until the sugar has dissolved, pour over the salad, then toss everything together.
• Serve straight away.

CRUNCHY ASIAN SALAD WITH SHRIMP AND SCALLOPS

Steps:

• Combine shrimp and scallops with 2 teaspoons soy sauce and set aside.
• Combine all dressing ingredients in jar and shake well.
• Divide wonton strips into two portions and place in bottom of of two serving bowls.
• Heat non stick skillet on medium high heat. Add 1 teaspoon olive oil or can omit and spray with Pam. Place marinated scallops and shrimp in hot pan and sear until done (this should only be a very short time until shrimp are pink-do NOT overcook). Turn off heat.
• Toss spring mix and cabbage with dressing. Place on top of wonton strips.
• Top salad mix with cooked shrimp and scallops.