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Shrimp Wedge Salad

Print Recipe
Course dinner, Lunch, Main Course, Salad
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 tbsp vegetable oil
  • 20 peeled and deveined raw large shrimp (about 1 pound)
  • 1/2 tsp kosher salt
  • 1/8 tsp black pepper
  • 1 1/4 cups fresh breadcrumbs
  • 1/2 tsp Old Bay seasoning
  • 1/2 cup mayonnaise
  • 2 tbsp whole milk
  • 4 tsp hot sauce
  • 1 20 oz head iceberg lettuce, cut into 4 wedges
  • capers, for garnish

Instructions
 

  • Heat oil in a 12-inch nonstick skillet over medium-high. Add shrimp; cook until pink and cooked through, 1 to 2 minutes per side. Sprinkle with salt and pepper. Remove from skillet; set aside.
  • Add breadcrumbs and Old Bay seasoning to skillet; cook over medium, stirring occasionally, until golden brown, about 4 minutes. Remove from heat; set aside.
  • Whisk together mayonnaise, milk, and hot sauce in a small bowl until smooth.
  • Arrange lettuce wedges on a platter. Top with shrimp, dressing, and breadcrumbs. Garnish with capers.
Keyword salad, shrimp, shrimp wedge salad, wedge salad