Peanut Shrimp Salad
Ingredients
3 green onions, white and light green only, sliced into 2-inch long strips
20 unpeeled, uncooked, fresh or frozen jumbo shrimp, peeled and deveined
1 cup Japanese breadcrumbs (Panko)
1/2 cup dry-roasted salted peanuts
1 tablespoon cornstarch
1 teaspoon red curry powder
1 large egg, lightly beaten
2 tablespoons peanut oil
3 cups mixed baby salad greens
1 cup diced cucumber
1 cup peeled, diced mango
1/2 cup mung bean sprouts
1/4 cup loosely packed fresh mint leaves
1/4 cup dry-roasted salted peanuts, chopped
Basil-Lime Dressing
1/2 cup loosely packed fresh basil leaves
1/4 cup fresh lime juice
2 tablespoons peanut oil
1 tablespoon fish sauce
1 tablespoon granulated sugar
1 teaspoon Asian garlic-chili sauce
1 teaspoon grated fresh ginger
1 garlic clove, minced
Directions
In a food processor, pulse breadcrumbs and next 3 ingredients 5 times or until mixture resembles fine crumbs. Transfer mixture to a shallow dish or pie plate.
Dip shrimp in egg; dredge in breadcrumb mixture. Cook shrimp in hot oil in a large nonstick skillet over medium-high heat 3 minutes on each side or until golden.
Gently toss together green onions, salad greens, next 4 ingredients, and 2 tablespoons of basil-lime dressing (see below) 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.
Basil-Lime Salad Dressing: Process all ingredients in a food processor 20 seconds or until blended.
Nutrients Per serving
| Calories | 747 |
| Calories from Fat | 360 |
| Fat | 40g |
| Trans Fats | 0g |
| Cholesterol | 225mg |
| Carbohydrate | 61g |
| Protein | 43g |
| Fiber | 11g |
| Sodium | 1698mg |
