Popcorn Shrimp Salad Recipe

Name: Popcorn Shrimp Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1/2 pound medium shrimp, peeled and deveined; 1 large egg; 1 cup instant flour (such as Wondra); 1 tablespoon Cajun seasoning; Kosher salt; Vegetable oil, for frying; 2 romaine hearts, torn into bite-size pieces; 1 medium tomato, chopped; 1 small red onion, thinly sliced; 1 green bell pepper, cut into strips; Freshly ground pepper

Servings: persons

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
1/2 pound medium shrimp, peeled and deveined
1 large egg
1 cup instant flour (such as Wondra)
1 tablespoon Cajun seasoning
Kosher salt
Vegetable oil, for frying
2 romaine hearts, torn into bite-size pieces
1 medium tomato, 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.
3
Whisk the egg and 2 tablespoons water in a medium bowl.
4
In another bowl, whisk the flour, Cajun seasoning and 2 teaspoons salt.
5
Heat about 1 inch of vegetable oil in a deep skillet until a deep-fry thermometer registers 350 degrees.
6
(A piece of shrimp will sizzle on contact.)
7
Dip each shrimp in the egg mixture, then dredge in the flour mixture.
8
Working in batches, fry the shrimp until crisp and golden, turning once, about 2 minutes.
9
Remove with a slotted spoon and drain on a paper-towel-lined plate; season with salt.
10
Toss the romaine, tomato, onion and bell pepper with the dressing in a large bowl; season with salt and pepper.
11
Divide the salad among plates and scatter the shrimp on top.
12
Photograph by Antonis Achilleos
13
Per serving: Calories 319; Fat 21 g (Saturated 3 g); Cholesterol 139 mg; Sodium 593 mg; Carbohydrate 16 g; Fiber 2 g; Protein 18 g

329

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 16 ingredients. The key ingredients include: 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, 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