This light, yet super satisfying panko crusted shrimp salad recipe is perfect as a quick Mediterranean inspired appetizer for your family gatherings & dinner parties, or enjoy a larger portion for a refreshingly fun main dish that's scrumptious any day of the week!
Author:
Lollygag
Ingredients
Green Goddess Salad with Panko Crusted Jumbo Shrimp
4 C. Fresh Rocket /Arugula greens-rinsed
8-10 Jumbo Shrimp-Cleaned, peeled, deveined -no heads (see notes)
Prepare the Green Goddess Tahini Dressing and chill until use.
Panko Crusted Shrimp Preparation
Prep your shrimp by cleaning, peeling, and deveining them. (see notes below)
Next, in a medium bowl, combine the panko crumbs, Za’atar, 1/2 tsp. salt and mix well.
Then beat the eggs with 1 tsp. of water in another medium bowl, then set aside.
Remove your chilled and prepped shrimp from the fridge and place them in a ziplock with 1 cup of flour.
Tightly close the bag and shake well to coat the shrimp evenly with flour and set aside.
Cooking the Shrimp
First, begin by heating a medium sized deep walled saucepan with about 1 1/2- 2” of Canola oil.
Then, heat the oil to 350o F. or until the edge of a wooden spoon sizzles when you place it into the oil.
Next, set up an assembly line of floured shrimp, eggs, and panko and a cooling rack over paper towels for placing the cooked shrimp to cool. (This helps prevent them from becoming soggy.)
Once the oil is hot, begin by shaking excess any flour off from the shrimp and one by one, dip the floured shrimp into he egg mixture and then into the panko coating each shrimp well with breadcrumbs.
Then, place them into the hot oil and cook until nice and golden brown- for about 4-5 minute, flipping them about half way to brown both sides evenly.
Next, place the cooked shrimp on the cooling rack over paper towels to cool and sprinkle with salt.
Repeat this process with the remaining shrimp and set aside while you prepare your plates.
Assembly
To plate your dishes, begin with 2 low bowls or plates of choice.
First, spoon 1-2 large spoonfuls of Green Goddess dressing into the center of your plate and using the back of the spoon in a circular motion, spread the dressing outward slightly to coat the middle of the plates.
Next, place a couple large handfuls of rinsed rocket/arugula greens over the dressing.
Then, using a small mandoline slicer, place a large radish on a fork and slice over each pile of greens. Repeat for second plate.
Sprinkle with a bit of freshly grated Parmesan cheese and place 4-5 panko crusted shrimp on top of each salad.
Garnish with freshly squeezed lemon juice ( about 1 wedge) and sprinkle with salt & pepper as desired.
Enjoy!
Recipe Note
How to clean & devein your shrimp:
To clean, peel, and devein the jumbo shrimp, start by running cold water over the shrimp to remove any dirt or debris.
Next, using your fingers or a small knife, gently peel off the shell and discard.
At this point you can remove the tail if desired.
Then, make a shallow cut along the back of the shrimp and use the tip of the knife or a small spoon to remove the dark vein.
Rinse the shrimp under cold running water again to ensure that all debris has been removed.
Store in an airtight container in the refrigerator until use.
Other Notes:
• You can enjoy this as a small appetizer for dinner parties with 2-3 shrimp or as a delightful larger main coarse which can be served with
bread sticks or a side of oven roasted vegetables.
• This salad is also delicious with substitute toppings such as grilled chicken or schnitzel, pan roasted sea bream or try grilled or fried tofu for a vegetarian option.
