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Panko Crusted Shrimp on Salad

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Panko Crusted Shrimp on Salad
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Makes: 2 servings adjust
Shrimp coated with lemon pepper panko bread crumbs on a fresh salad with citrus dressing!



Step 1

Heat over to 425 degrees F. Spray the baking sheet with some cooking spray.


  • 12 cup Buttermilk, For a dairy-free buttermilk substitute, add 1/2 tbsp of vinegar or lemon juice to a measuring up and then add enough soy milk or almond milk to fill it up to the 1/2 cup line. Mix well for 15 seconds and let it sit for 5 minutes. This makes 1/2 cup.
  • 12 Large Shrimp, deveined and tails removed

Step 2

Place buttermilk in medium bowl. Add shrimp and soak for 5 minutes.


  • 23 cup Panko Bread Crumbs, I used Progresso lemon pepper panko crispy bread crumbs
  • 3 tablespoons Whole Wheat Flour

Step 3

Place flour and bread crumbs in separate shallow bowls.

Step 4

Drain the shrimp in a sieve over another shallow bowl to capture the buttermilk.

Step 5

Dip the shrimp into flour to coat, then dip in buttermilk, and finally dredge in bread crumbs. Place shrimp on baking sheet.

Step 6

Once the baking sheet is full with shrimp, spray once again with the cooking spray. Bake for 10-15 minutes, until cooked through and golden.


  • 2 tablespoons Salad Dressing, Citrus Salad Dressing, I made a simple dressing using orange juice, lime juice, and olive oil
  • 3 cups Baby Arugula, or your choice of salad mix
  • 1 Orange, peeled and sectioned

Step 7

In a salad bowl, gently toss the orange segments with the arugula. Drizzle the citrus dressing over the top. Toss to evenly coat the ingredients. Place salad onto plate.


  • Sliced Almonds
  • Raisins
  • Salt, to taste
  • Pepper, to taste

Step 8

Top with shrimp. Sprinkle some sliced almonds and raisins. Season with salt and pepper, and it’s ready to be served.
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