Best 2 Crispy Panko Shrimp Salad Recipes

Calling all seafood lovers! Get ready to embark on a crispy and delightful culinary journey with our Panko Shrimp Salad. This tantalizing dish combines the irresistible crunch of panko-crusted shrimp with the freshness of a vibrant salad, making it a perfect meal for any occasion. In this article, we'll take you through two irresistible variations of this salad – a classic Panko Shrimp Salad and an Asian-inspired Panko Shrimp Salad with a zesty dressing. Both recipes offer a unique twist on this classic dish, ensuring that your taste buds will be dancing with joy. So, grab your aprons and let's dive into the world of crispy panko shrimp salads!

Let's cook with our recipes!

CRISPY PANKO SHRIMP SALAD

Crispy Panko Shrimp Salad image

In this quick five-ingredient dish, Dijonnaise (a flavorful mixture of mustard and mayo) binds panko crumbs to the shrimp and also adds creaminess to the dressing.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 15m

Number Of Ingredients 7

Ingredients

1 pound large shrimp, peeled and deveined
Kosher salt and freshly ground pepper
6 tablespoons Dijonnaise
3/4 cup panko breadcrumbs
4 tablespoons extra-virgin olive oil
1 pint cherry tomatoes, halved
8 cups spring-mix greens

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.

CRISPY SHRIMP CAKES WITH SEAWEED SALAD

Crispy Shrimp Cakes with Seaweed Salad image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pound peeled and deveined medium shrimp
1 cup panko
1 large egg
2 tablespoons sriracha mayonnaise, plus more for serving
1 tablespoon plus 1 teaspoon toasted sesame oil
1 scallion, roughly chopped
1 tablespoon pickled ginger, plus more for serving
Kosher salt and freshly ground pepper
3 tablespoons vegetable oil
4 cups mixed baby greens (about 4 ounces)
1 cup prepared seaweed salad (about 2 1/2 ounces)
2 teaspoons rice wine vinegar

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.

Nutrition Facts : Calories 400, Fat 25 grams, SaturatedFat 3 grams, Cholesterol 197 milligrams, Sodium 1050 milligrams, Carbohydrate 23 grams, Fiber 2 grams, Sugar 2 grams, Protein 20 grams

Tips:

- Use large shrimp for this recipe, as they will hold up better to the frying process. - Make sure to devein and peel the shrimp before cooking. - To make the panko coating extra crispy, use a combination of panko breadcrumbs and grated Parmesan cheese. - For a healthier version of this recipe, bake the shrimp instead of frying it. - Serve the shrimp salad with a variety of dipping sauces, such as tartar sauce, cocktail sauce, or ranch dressing.

Conclusion:

Crispy panko shrimp salad is a delicious and easy-to-make dish that is perfect for a summer lunch or dinner. The shrimp are coated in a crispy panko breadcrumb mixture and then fried until golden brown. The salad is made with a variety of fresh vegetables, such as lettuce, cucumber, and tomatoes. The shrimp and salad are then tossed in a light dressing and served. This dish is sure to please everyone at your table.