In my previous post, I mentioned that I received a gift pack from General Mills through MyBlogSpark which included a box of Progresso Lemon Pepper Panko for me to review and a copy of Michael Chiarello’s Bottega cookbook. Panko bread crumbs are not a new thing for me, but I was still very excited to try out Progresso’s Lemon Pepper Panko breadcrumbs in a recipe. Chef Michael Chiarello has some great recipes for panko on the Progresso website. I decided to try out his recipe for Crispy Seafood Salad with Citrus Vinaigrette. Shrimp coated with lemon pepper panko bread crumbs on a fresh salad with citrus dressing sounds delicious!
As a healthier alternative, I oven fried the shrimp as opposed to shallow frying in oil. For dietary reasons, I modified the recipe to be non-dairy (lactose-intolerance). I excluded the red onions simply because I forgot to pick up some red onions at the store. Here’s the recipe:
Crispy Seafood Salad with Panko crusted Shrimp and citrus dressing
Recipe adapted from a recipe by Michael Chiarello for Progresso Foods
Ingredients: Serves 2-3
- 1/2 cup buttermilk (I used a non-dairy substitute*)
- 1/2 lb uncooked large shrimp, deveined and tails removed (about 20 pieces)
- 3 tbsp whole wheat flour
- 2/3 cups Progresso lemon pepper panko crispy bread crumbs
- 1 orange, peeled and sectioned
- 3 cups loosely packed baby arugula (or your choice of salad mix)
- 2 tablespoons citrus salad dressing (I made a simple dressing using orange juice, lime juice, and olive oil)
- Salt and black pepper, to taste
- Sliced almonds
* For a dairy-free buttermilk substitute, add 1/2 tbsp of vinegar or lemon juice to a measuring up and then add enough soy milk or almond milk to fill it up to the 1/2 cup line. Mix well for 15 seconds and let it sit for 5 minutes. This makes 1/2 cup.
- Heat over to 425 degrees F.
- Spray the baking sheet with some cooking spray.
- Place buttermilk in medium bowl. Add shrimp and soak for 5 minutes.
- 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.
- Place shrimp on baking sheet.
- Once the baking sheet is full with shrimp, spray once again with the cooking spray.
- Bake for 10-15 minutes, until cooked through and golden.
- Shrimp is done and now it’s time to assemble the salad!
- In a salad bowl, gently toss the orange segments with the arugula.
- Drizzle the citrus dressing over the top. Toss to evenly coat the ingredients. Place salad onto plate.
- Top with shrimp.
- Sprinkle some sliced almonds and raisins.
- Season with salt and pepper, and it’s ready to be served.
This recipe turned out pretty great! It was very simple and quick to make. The longest part was probably the peeling and deveining of the shrimp. The lemon pepper panko bread crumbs were very crispy and very zesty and a bit too flavorful.The lemon pepper seasoning is definitely very strong, so might be a good idea not to coat the shrimp too heavily next time, or maybe it would work better with other chicken or fish instead. I might consider mixing it with plain panko bread crumbs next time for a less pungent taste. I feel like these panko bread crumbs are a little larger than the usual Japanese panko bread crumbs. The shrimp smelled great coming out of the oven. The salad was really tasty and made a wonderful lunch! Oven frying is the way to go!
Don’t forget to enter the Progresso Panko Bread crumb and Cookbook giveaway, ends November 5th 11:59pm ET.