Popcorn Shrimp Winter Salad
Elevate your winter salad game with this irresistible Popcorn Shrimp Winter Salad—a vibrant mix of hearty seasonal greens, sweet roasted butternut squash, juicy pomegranate seeds, tangy feta cheese, and crunchy toasted pecans. Crowned with crispy, golden-brown popcorn shrimp made from tender shrimp soaked in buttermilk and coated in a perfectly seasoned cornmeal-flour blend, this dish brings texture and bold flavors to every bite. Finished with a zesty homemade orange-honey Dijon dressing, this recipe is a refreshing twist on classic comfort food that's perfect for lunch, dinner, or festive gatherings. Packed with protein, vibrant colors, and a satisfying crunch, it’s a crowd-pleaser designed to brighten even the chilliest winter day.
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Recipe Information
Ingredients
- 300 grams Raw shrimp, peeled and deveined (small or medium-sized)
- 120 milliliters Buttermilk
- 120 grams All-purpose flour
- 60 grams Cornmeal
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 500 milliliters Vegetable oil (for frying)
- 150 grams Mixed winter greens (kale, spinach, or arugula)
- 200 grams Butternut squash, cubed and roasted
- 50 grams Pomegranate seeds
- 50 grams Feta cheese, crumbled
- 30 grams Pecans, toasted
- 60 milliliters Fresh orange juice
- 30 milliliters Olive oil
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt (for dressing)
- 0.5 teaspoon Black pepper (for dressing)
Instructions
In a medium bowl, soak the shrimp in buttermilk for 15 minutes. This tenderizes the shrimp and adds flavor.
In another bowl, mix the flour, cornmeal, paprika, garlic powder, salt, and black pepper.
Heat the vegetable oil in a deep skillet or pot over medium-high heat until it reaches 180°C (350°F).
Remove the shrimp from the buttermilk, allowing the excess to drip off, and dredge each piece in the flour mixture, coating evenly.
Carefully add the shrimp to the hot oil in small batches and fry for 2-3 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Prepare the salad base by combining the winter greens, roasted butternut squash, pomegranate seeds, feta cheese, and toasted pecans in a large salad bowl.
In a small jar or bowl, whisk together orange juice, olive oil, honey, Dijon mustard, salt, and black pepper to make the dressing.
Toss the salad with the dressing until evenly coated.
Top the dressed salad with the crispy popcorn shrimp.
Serve immediately and enjoy your Popcorn Shrimp Winter Salad!
Nutrition Facts
Calories |
1557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.1 g | 184% | |
| Saturated Fat | 22.3 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 1143 mg | 50% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 10.7 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 195 mg | 15% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 669 mg | 14% | |
*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.
