Recipes Ingredients Seafood Recipes Shrimp Recipes Crispy Panko Shrimp Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 9, 2021 Print Rate It 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. Rate it Print