Popcorn Shrimp Salad Recipe

Name: Popcorn Shrimp Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Dressing; 1/4 cup mayonnaise; 2 tablespoons chopped cornichons, plus 2 tablespoons of the pickling liquid; 2 teaspoons whole-grain mustard; 1/2 teaspoon hot sauce; kosher salt and freshly ground pepper; For the Salad; 1/2 lb medium shrimp, peeled and deveined; 1 large egg; 1 cup instant flour (such as Wondra, see Wondra® Instant Flour Substitute); 1 tablespoon cajun seasoning; kosher salt; vegetable oil, for frying; 2 romaine lettuce hearts, torn into bite-size pieces; 1 medium tomatoes, chopped; 1 small red onion, thinly sliced; 1 green bell pepper, cut into strips; freshly ground pepper

Servings: persons

For the Dressing
1/4 cup mayonnaise
2 tablespoons chopped cornichons, plus 2 tablespoons of the pickling liquid
2 teaspoons whole-grain mustard
1/2 teaspoon hot sauce
kosher salt and freshly ground pepper
For the Salad
1/2 lb medium shrimp, peeled and deveined
1 large egg
1 cup instant flour (such as Wondra, see Wondra® Instant Flour Substitute)
1 tablespoon cajun seasoning
kosher salt
vegetable oil, for frying
2 romaine lettuce hearts, torn into bite-size pieces
1 medium tomatoes, chopped
1 small red onion, thinly sliced
1 green bell pepper, cut into strips
freshly ground pepper

1
Make the dressing: Whisk the mayonnaise, cornichons and their liquid, mustard, hot sauce, and salt and pepper to taste in a bowl.
2
Prepare the salad: Halve the shrimp lengthwise. Whisk the egg and 2 tablespoons water in a medium bowl. In another bowl, whisk the flour, Cajun seasoning and 2 teaspoons salt.
3
Heat about 1 inch of vegetable oil in a deep skillet until a deep-fry thermometer registers 350 degrees. (A piece of shrimp will sizzle on contact.) Dip each shrimp in the egg mixture, then dredge in the flour mixture. Working in batches, fry the shrimp until crisp and golden, turning once, about 2 minutes. Remove with a slotted spoon and drain on a paper-towel-lined plate; season with salt.
4
Toss the romaine, tomato, onion and bell pepper with the dressing in a large bowl; season with salt and pepper. Divide the salad among plates and scatter the shrimp on top.

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For the Dressing, 1/4 cup mayonnaise, 2 tablespoons chopped cornichons, plus 2 tablespoons of the pickling liquid, 2 teaspoons whole-grain mustard, and more.

Yes, Popcorn Shrimp Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Popcorn Shrimp Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions