Crispy Panko Shrimp Salad

Crispy Panko Shrimp Salad
Photo: Ren Fuller
Prep Time:
15 mins
Total Time:
15 mins

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.


  • 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


  1. 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.

  2. 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.

  3. 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.

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