Popcorn Shrimp Salad
Crispy, golden perfection meets fresh garden flavors in this irresistible Popcorn Shrimp Salad. Featuring tender, bite-sized shrimp coated in a flavorful blend of cornmeal, paprika, and garlic powder, then fried to crunchy perfection, this dish takes classic salad to a whole new level. The bed of vibrant mixed greens, juicy cherry tomatoes, crisp cucumbers, and tangy red onion pairs beautifully with the crave-worthy shrimp, all drizzled in creamy ranch dressing for the ultimate flavor balance. Ready in just 25 minutes, this quick and easy recipe is perfect for busy weeknights, light lunches, or a crowd-pleasing starter. Garnished with fresh lemon wedges for a zesty finish, this salad is a delicious harmony of textures and tastes that's sure to leave you wanting more. Keywords: popcorn shrimp salad, crispy shrimp salad, easy salad recipe, quick weeknight dinner, seafood salad recipe.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 1 pound Shrimp (small, peeled and deveined)
- 1 cup Buttermilk
- 1 cup All-purpose flour
- 1 cup Cornmeal
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Vegetable oil (for frying)
- 5 cups Mixed salad greens
- 1 cup Cherry tomatoes (halved)
- 1 cup Cucumber (sliced)
- 0.25 cup Red onion (thinly sliced)
- 0.5 cup Ranch dressing (store-bought or homemade)
- 2 pieces Lemon wedges (for serving)
Instructions
Place the shrimp in a bowl and pour the buttermilk over them. Let the shrimp soak in the buttermilk for 10 minutes while you prepare the dredging mixture.
In a separate bowl, combine the flour, cornmeal, paprika, garlic powder, salt, and black pepper. Mix thoroughly.
Heat the vegetable oil in a deep skillet or Dutch oven over medium heat until it reaches 350°F (175°C).
Remove the shrimp from the buttermilk, allowing any excess to drip off, and coat them in the flour and cornmeal mixture. Ensure the shrimp are evenly coated and gently shake off the excess.
Carefully fry the shrimp in batches, ensuring not to overcrowd the pan. Cook for 2-3 minutes per batch or until golden and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate.
Assemble the salad by placing the mixed greens, cherry tomatoes, cucumber slices, and red onion in a large salad bowl or individual plates.
Top the salad with the crispy popcorn shrimp, drizzle with ranch dressing, and serve with lemon wedges on the side for an added citrus kick.
Serve immediately and enjoy your Popcorn Shrimp Salad!
Nutrition Facts
Calories |
1653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.8 g | 178% | |
| Saturated Fat | 20.9 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 1052 mg | 46% | |
| Total Carbohydrate | 79.0 g | 29% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 9.3 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 194 mg | 15% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 921 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
