Peanut Shrimp Salad With Basil-Lime Dressing

Prep Time: 20 Minutes

Cook Time: 6 Minutes

Ready In: 26 Minutes

Servings: 1

Ingredients:

3 green onions, white and light green parts only

20 unpeeled, uncooked, fresh or frozen jumbo certified wild american shrimp

1 cup japanese breadcrumbs (panko)

1/2 cup dry-roasted salted usa-grown peanuts

1 tablespoon cornstarch

1 teaspoon mccormick gourmet collection red curry powder

1 large egg, lightly beaten

2 tablespoons peanut oil

3 cups mixed baby salad greens

1 cup diced english cucumber

1 cup peeled, diced mango

1/2 cup mung bean sprouts

1/4 cup loosely packed fresh mint leaves

basil-lime dressing

1/4 cup dry-roasted salted usa-grown peanuts, chopped

Directions:

1. Cut green onions into 2-inch-long thin strips.
2. If frozen, thaw shrimp according to package directions. Peel shrimp; devein, if desired.
3. Pulse breadcrumbs and next 3 ingredients in a food processor 5 times or until mixture resembles fine crumbs. Transfer mixture to a shallow dish or pie plate.
4. Dip shrimp in egg; dredge in breadcrumb mixture.
5. Cook shrimp in hot oil in a large nonstick skillet over medium-high heat 3 minutes on each side or until golden.
6. Gently toss together green onions, salad greens, next 4 ingredients, and 2 Tbsp. Basil-Lime Dressing in a large bowl. Arrange salad on 4 individual plates; top each with 5 shrimp. Sprinkle with 1/4 cup peanuts, and drizzle with remaining dressing. Serve immediately.

By RecipeOfHealth.com