Peanut Shrimp Salad With Basil-Lime Dressing

Prep Time: 20 minutes
Cook Time: 6 minutes
Yield: Makes 4 servings

Ingredients

• 3  green onions, white and light green parts only
• 20  unpeeled, uncooked, fresh or frozen jumbo CERTIFIED WILD AMERICAN Shrimp
• 1  cup  Japanese breadcrumbs (panko)
• 1/2  cup  Dry-Roasted Salted USA-GROWN PEANUTS
• 1  tablespoon  cornstarch
• 1  teaspoon  MCCORMICK Gourmet Collection Red Curry Powder
• 1  large egg, lightly beaten
• 2  tablespoons  peanut oil
• 3  cups  mixed baby salad greens
• 1  cup  diced English cucumber
• 1  cup  peeled, diced mango
• 1/2  cup  mung bean sprouts
• 1/4  cup  loosely packed fresh mint leaves
• Basil-Lime Dressing
• 1/4  cup  Dry-Roasted Salted USA-GROWN PEANUTS, chopped

Preparation

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 shrimp in egg; dredge in breadcrumb mixture.

Cook shrimp in hot oil in a large nonstick skillet over medium-high heat 3 minutes on each side or until golden.

Gently toss together green onions, salad greens, next 4 ingredients, and 2 Tbsp. Basil-Lime Dressing in a large bowl. Arrange salad on 4 individual plates; top each with 5 shrimp. Sprinkle with 1/4 cup peanuts, and drizzle with remaining dressing. Serve immediately.