Best Sichuan Style Crispy Shrimp With Garden Salad Recipes

Almost-Famous Garden Salad image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 14

1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
3 tablespoons Miracle Whip
1 tablespoon lemon juice
2 tablespoons grated parmesan cheese
1/4 teaspoon garlic salt
1/2 teaspoon dried Italian seasoning
1 10-ounce bag American salad blend
1/4 red onion, thinly sliced
4 small pickled peppers, such as pepperoncini
1 small vine-ripened tomato, quartered
2 tablespoons sliced black olives
1/2 cup large croutons
1 tablespoon grated parmesan cheese

Steps:

Combine all the dressing ingredients and 1 to 2 tablespoons water in a blender or food processor; puree until smooth.
Place the salad blend in a large bowl and top with the remaining salad ingredients. Drizzle with the dressing.
Photography by Kate Sears

Crispy Panko Shrimp Salad image

Provided by Martha Stewart

Time 15m

Number Of Ingredients 7

1 pound large shrimp, peeled and deveined
Kosher salt and freshly ground pepper
6 tablespoons Dijonnaise
3/4 cup panko breadcrumbs
4 tablespoons extra-virgin olive oil
1 pint cherry tomatoes, halved
8 cups spring-mix greens

Steps:

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.