Recipes Ingredients Seafood Recipes Shrimp Recipes Crispy Panko Shrimp Salad By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 9, 2021 Print Share Share Tweet Pin Email Photo: Ren Fuller Prep Time: 15 mins Total Time: 15 mins Servings: 4 In this quick five-ingredient dish, Dijonnaise (a flavorful mixture of mustard and mayo) binds panko crumbs to the shrimp and also adds creaminess to the dressing. Ingredients 1 pound large shrimp, peeled and deveined Kosher salt and freshly ground pepper 6 tablespoons Dijonnaise ¾ cup panko breadcrumbs 4 tablespoons extra-virgin olive oil 1 pint cherry tomatoes, halved 8 cups spring-mix greens Directions Season shrimp with salt and pepper. Toss with 1/4 cup Dijonnaise. Place panko in a wide, shallow dish. Coat shrimp in panko, pressing to adhere. Heat 3 tablespoons oil in a large nonstick skillet over medium-high. When oil shimmers, add shrimp in a single layer. Cook, flipping once, until golden brown, crisp, and just cooked through, about 5 minutes. Transfer to a wire rack. In a large bowl, whisk together remaining 2 tablespoons Dijonnaise, 1 tablespoon oil, and 1 tablespoon water. Season with salt and pepper; stir in tomatoes. Add greens; toss to coat. Serve immediately with shrimp. Cook's Notes To make your own Dijonnaise, combine equal parts mayonnaise and Dijon mustard. Print