it’s better than it looks


fried shrimp salad

Originally uploaded by l@in.
Last week I got a big bag of frozen, deveined and partially shelled shrimp on sale and since then I’ve been having fun thinking of different ways to use them. In the process of moving I discovered a container of whole wheat panko breadcrumbs and thought that shrimp breaded with these bread crumbs would be yummy in a salad. It was.

Panko Breaded Fried Shrimp Salad

Panko Bread crumbs (I used Ian’s)
peeled, deveined shrimp (probably 8-12 per salad depending on size. I think I used 9 per salad)
1 egg
a little water
basil
italian spice mix
fresh grated pepper
olive oil (for frying)
tossed salad ingredients of choice (i used a mesculen salad mix, topped with shredded broccoli stalk and carrot, fresh mushrooms, and grape tomatoes)
grated hard italian cheese for garnish

If your shrimp is frozen, make sure that it’s completely thawed. This can happen while you’re assembling your salad. It’s easier if you’re salad is ready to go in the fridge before you start frying you shrimp.

For the shrimp. Beat egg with a little cold water. Pour a 1/2 cup or so of breadcrumbs into a shallow bowl and mix basil, italian spice mix, and fresh grated pepper into the breadcrumbs to taste. Cover the bottom of a frying pan with olive oil and heat. Dredge shrimp in egg mixture, then breadcrumbs and spices and drop into frying pan when it’s the appropriate temperature. Fry 1-2 minutes on each side. Fish the shrimp out of the pan (I used a fork. I could really use some tongs…) and drain on paper towels. Repeat until all shrimp are fried.

Top salad with shrimp and enjoy.

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