Crispy Seafood Salad with Citrus Vinaigrette

Health score
12%
Crispy Seafood Salad with Citrus Vinaigrette
45 min.
6
290kcal

Suggestions


Indulge in the delightful flavors of our Crispy Seafood Salad with Citrus Vinaigrette, a dish that perfectly balances freshness and crunch. This vibrant salad is not just a feast for the eyes; it’s a celebration of textures and tastes that will leave your taste buds dancing. Imagine succulent shrimp, coated in a crispy panko crust, paired with the zesty brightness of fresh oranges and the peppery notes of baby arugula or spinach. Each bite offers a satisfying crunch, followed by the refreshing burst of citrus that elevates the entire experience.

Perfect for any occasion, whether as an elegant appetizer for a dinner party or a light snack on a sunny afternoon, this salad is versatile and easy to prepare. In just 45 minutes, you can create a dish that serves six, making it ideal for gatherings with family and friends. The combination of the crispy shrimp and the tangy citrus vinaigrette not only tantalizes the palate but also provides a nutritious option that is both filling and light.

So, gather your ingredients and get ready to impress your guests with this stunning seafood salad. It’s not just a meal; it’s an experience that brings the taste of the sea and the freshness of the garden right to your table. Dive into this culinary adventure and enjoy every crispy, flavorful bite!

Ingredients

  • cup vegetable oil 
  • cup buttermilk 
  • large shrimp uncooked
  • 0.5 cup flour all-purpose
  • cups panko bread crumbs crispy
  • medium onion red thinly sliced
  •  cranberry-orange relish peeled cut in between sections as segents
  • oz baby arugula loosely packed
  • tablespoons salad dressing 
  • serving sea salt finely
  • serving pepper black freshly ground

Equipment

  • bowl
  • frying pan
  • paper towels
  • sieve
  • wok

Directions

  1. Heat the oil in a wok or deep-sided skillet on medium-high heat.
  2. Place buttermilk in medium bowl; add shrimp, and soak for 5 minutes.
  3. Place flour and bread crumbs in separate shallow bowls.
  4. 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. Fry the shrimp in hot oil in batches until golden brown, about 3 minutes.
  5. Drain on paper towels to absorb any excess oil.
  6. Gently toss the red onion with the orange segments and their juices; add spinach and toss.
  7. Drizzle the dressing over the top. Toss to evenly coat the ingredients. Divide salad among 6 large salad pates. Top with shrimp. Season with salt and pepper.
  8. Serve immediately.

Nutrition Facts

Calories290kcal
Protein9.94%
Fat39.92%
Carbs50.14%

Properties

Glycemic Index
39.92
Glycemic Load
9.63
Inflammation Score
-8
Nutrition Score
16.683478241381%

Flavonoids

Hesperetin
17.85mg
Naringenin
10.03mg
Luteolin
0.13mg
Isorhamnetin
2.75mg
Kaempferol
15.04mg
Myricetin
0.1mg
Quercetin
7.38mg

Nutrients percent of daily need

Calories:289.76kcal
14.49%
Fat:13.09g
20.14%
Saturated Fat:2.59g
16.21%
Carbohydrates:37g
12.33%
Net Carbohydrates:33.25g
12.09%
Sugar:12.51g
13.9%
Cholesterol:7.08mg
2.36%
Sodium:374.13mg
16.27%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:7.34g
14.68%
Vitamin K:69.13µg
65.83%
Vitamin C:42.64mg
51.68%
Folate:106.85µg
26.71%
Vitamin B1:0.38mg
25.39%
Vitamin A:1227.97IU
24.56%
Manganese:0.44mg
22%
Calcium:185.6mg
18.56%
Vitamin B2:0.27mg
15.8%
Selenium:10.88µg
15.54%
Fiber:3.75g
15%
Iron:2.23mg
12.41%
Potassium:422.97mg
12.08%
Phosphorus:120.54mg
12.05%
Vitamin B3:2.33mg
11.66%
Magnesium:44.57mg
11.14%
Vitamin E:1.26mg
8.37%
Copper:0.15mg
7.72%
Vitamin B6:0.14mg
7.23%
Vitamin B5:0.68mg
6.8%
Zinc:0.82mg
5.49%
Vitamin B12:0.25µg
4.23%
Vitamin D:0.52µg
3.47%