Crispy Seafood Salad with Citrus Vinaigrette

Crispy Seafood Salad with Citrus Vinaigrette


"Large shrimp are coated with lemon pepper panko crumbs, quickly fried, then tossed with spinach, red onion rings, and orange sections in this bright and tasty seafood salad."
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45 m servings 944 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 944 kcal
  • 47%
  • Fat:
  • 59.7 g
  • 92%
  • Carbs:
  • 72.9g
  • 24%
  • Protein:
  • 28.3 g
  • 57%
  • Cholesterol:
  • 158 mg
  • 53%
  • Sodium:
  • 1793 mg
  • 72%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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. 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. Drain on paper towels to absorb any excess oil.
  4. Gently toss the red onion with the orange segments and their juices; add spinach and toss. 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. Serve immediately.


  • Recipe created by Michael Chiarello for Progresso. Copyright 2010 Michael Chiarello.