Cooking Mom Uptown Recipes

White Wine Grilled Shrimp and Panko-Crusted Goat Cheese Salad

May 29, 2020

It’s grilling season! Don’t worry, even if you’re stuck social distancing in a New York City apartment, you can still partake! I use my Philips Smoke-less Indoor Grill and it is so easy to use, clean, and recreate the flavors of the outdoor barbecue! To put together this White Wine Grilled Shrimp and Panko-Crusted Goat Cheese Salad, a Mom Uptown Original Recipe, heat the grill of your choosing, and a bottle of Pure Food by Estee’s White Wine Sauce with Apricot and a Tangy Citrus! An easy way to get bold, natural flavors! Recipe below. Leave me a comment and enjoy!


Serves 4

Active Time: 20 minutes

Total Time, Including Marinating: 1 hour and 20 minutes


Grilled Shrimp Skewers-

  • 1 lb. Large Shrimp, peeled and deveined, tails left on
  • 1 jar of Pure Food by Estee White Wine Sauce
  • 1 bunch Green Onions, white and light green parts cut into 2″ pieces
  • 4-5 Wooden Skewers

Panko-Crusted Goat Cheese-

  • 4 oz log Goat Cheese
  • 1/2 cup Vegetable Oil
  • 1 Egg, beaten
  • 1/2 cup Panko
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • Honey, for drizzling


  • 1/4 cup Mayonnaise
  • 1 Lemon, juiced (after zested for below)
  • 1/4 tsp Salt
  • 1/4 tsp Pepper


  • 1 8 oz bag of Baby Spinach, washed
  • 1/4 Slivered Almonds, toasted
  • Zest from the Lemon above


Place the shrimp and marinade in a bowl. Leave to marinate in refrigerator for at least an hour.

When ready to put the salad together, heat your grill. (I use the Philips Smoke-less Indoor Grill which has one setting at 446° F.)

Cut the goat cheese into 1/4″ rounds and place on a plate and into the freezer for 15 minutes.

Thread the shrimp and scallions onto 4 or 5 wooden skewers. Shake off excess marinade, and place on the grill. (Oiled if necessary. Not necessary with the Philips.)  Turn once shrimp are pink on one side with nice char marks, and cook on the other side until no longer pink, cooked through, and scallions are tender. 7-12 minutes total, depending on the grill. 

Meanwhile, make the dressing. Whisk together mayo, lemon juice, salt and pepper. Set aside.

Heat the vegetable oil in a small skillet over med-high heat. Place the beaten egg in a shallow bowl. Stir the panko with the salt and pepper in another shallow bowl. Dip the firm goat cheese rounds into the egg, then press into the panko, covering on all sides. When the oil is hot (and a drop of water added really sizzles), add the goat cheese to the pan. Flip when one side is crispy and golden brown. Cook the other side until golden. These will cook rather quickly. Just about a minute or two, total. Remove and rest on a paper towel-lined. Drizzle with the honey.

Toss the spinach lightly with the dressing, to taste. Divide the spinach among four dishes. Remove shrimp and scallions from the skewers and divide among the plates. Add the fried goat cheese to the plates. Sprinkle with the almonds and lemon zest. And, enjoy!!!!

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