Peanut Shrimp Salad With Basil-Lime Dressing

Peanut Shrimp Salad With Basil-Lime Dressing
Photo by www.myrecipes.com

Ingredients

  • ½ cup Dry-Roasted Salted USA-GROWN PEANUTS
  • 1 cup Japanese breadcrumbs (panko)
  • Basil-Lime Dressing
  • Basil-Lime Dressing
  • 3 cups mixed baby salad greens
  • 1 tablespoon cornstarch
  • 3 green onions, white and light green parts only
  • + 23 more ingredients
    • 20 unpeeled, uncooked, fresh or frozen jumbo CERTIFIED WILD AMERICAN Shrimp
    • 1 cup diced English cucumber
    • ½ cup Dry-Roasted Salted USA-GROWN PEANUTS
    • 1 cup peeled, diced mango
    • 1 teaspoon MCCORMICK Gourmet Collection Red Curry Powder
    • 1 tablespoon cornstarch
    • 2 tablespoons peanut oil
    • ½ cup mung bean sprouts
    • 1 teaspoon MCCORMICK Gourmet Collection Red Curry Powder
    • ¼ cup loosely packed fresh mint leaves
    • 1 cup Japanese breadcrumbs (panko)
    • 1 large egg, lightly beaten
    • 1 cup peeled, diced mango
    • ½ cup mung bean sprouts
    • ¼ cup Dry-Roasted Salted USA-GROWN PEANUTS, chopped
    • 20 unpeeled, uncooked, fresh or frozen jumbo CERTIFIED WILD AMERICAN Shrimp
    • ¼ cup loosely packed fresh mint leaves
    • 3 green onions, white and light green parts only
    • 1 large egg, lightly beaten
    • ¼ cup Dry-Roasted Salted USA-GROWN PEANUTS, chopped
    • 3 cups mixed baby salad greens
    • 2 tablespoons peanut oil
    • 1 cup diced English cucumber

Cut green onions into 2-inch-long thin strips. If frozen, thaw shrimp according to package directions. Peel shrimp; devein, if desired. Pulse breadcrumbs and next 3 ingredients in a food processor 5 times or until mixture resembles fine crumbs. Transfer mixture to a shallow dish or pie plate. Dip...

View full recipe at My Recipes

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