What's the best dressing for popcorn shrimp salad?

Ranch and Remoulade are popular choices. Creamy dressings generally pair well. Our easy homemade recipe is a great starting point, but feel free to use your favorite store-bought creamy dressing!

Can I use frozen popcorn shrimp?

Absolutely! This recipe is designed around using u003cstrongu003efrozen popcorn shrimpu003c/strongu003e for convenience and ease. Just cook it according to package directions, aiming for maximum crispiness.

How do I keep the shrimp from getting soggy in the salad?

Cook the shrimp until very crispy. Let it cool slightly. Most importantly, u003cstrongu003eadd the shrimp and the dressing to the salad greens ONLY immediately before serving.u003c/strongu003e Serving dressing on the side is another great strategy.

Can I make this popcorn shrimp salad ahead of time?

You can u003cstrongu003eprep components aheadu003c/strongu003e: make the dressing, chop the vegetables (store separately). However, cook the shrimp and assemble the u003cemu003eentireu003c/emu003e salad just before serving for the best-texture and taste.

Is popcorn shrimp salad healthy?

u0022Healthyu0022 is relative. It contains fresh vegetables, but popcorn shrimp is typically breaded and fried (or baked/air-fried), and creamy-dressings can be high in calories and fat. To make it u003cstrongu003ehealthieru003c/strongu003e:u003cbr/u003eChoose baked or air-fried shrimp over deep-fried.u003cbr/u003eLoad up on extra veggies.u003cbr/u003eUse a lighter dressing (like a vinaigrette, light ranch, or Greek yogurt-based dressing).u003cbr/u003eControl your portion size.

What can I serve with this salad?

It's hearty enough to be a main course! If desired, serve with:u003cbr/u003eWarm crusty bread or garlic breadu003cbr/u003eCrackersu003cbr/u003eA cup of simple soup (like tomato)

Easy Popcorn Shrimp Salad Recipe (Ready in Under 30 Minutes!)

Name: Easy Popcorn Shrimp Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 lb frozen popcorn shrimp (approx 16 oz); 1 large head Romaine lettuce (about 8-10 cups, chopped); 1 cup cherry or grape tomatoes halved; 1 medium cucumber peeled (optional, seeded (optional), sliced or diced); 1/4 to 1/2 red onion thinly sliced; Optional Add-ins: Shredded carrots, sliced bell peppers, corn kernels, sliced celery; 1/2 cup mayonnaise; 1/2 cup buttermilk (or milk + 1/2 tsp lemon juice/vinegar, let sit 5 min); 1 tsp dried dill; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/4 tsp salt (or to taste); 1/8 tsp black pepper (or to taste); 1 tbsp fresh chopped parsley or chives (Optional); OR: Approx. 1 cup your favorite store-bought Ranch (Remoulade, or other creamy dressing)

Description

A quick, easy, and delicious salad featuring crispy popcorn shrimp, fresh veggies, and a creamy dressing. Perfect for weeknights or a satisfying lunch! Ready in under 30 minutes.

Ingredients

For the Salad Base

1 lb frozen popcorn shrimp (approx 16 oz)
1 large head Romaine lettuce (about 8-10 cups, chopped)
1 cup cherry or grape tomatoes halved
1 medium cucumber peeled (optional, seeded (optional), sliced or diced)
1/4 to 1/2 red onion thinly sliced
Optional Add-ins: Shredded carrots, sliced bell peppers, corn kernels, sliced celery

For the Easy Creamy Dressing (or use Store-Bought)

1/2 cup mayonnaise
1/2 cup buttermilk (or milk + 1/2 tsp lemon juice/vinegar, let sit 5 min)
1 tsp dried dill
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt (or to taste)
1/8 tsp black pepper (or to taste)
1 tbsp fresh chopped parsley or chives (Optional)
OR: Approx. 1 cup your favorite store-bought Ranch (Remoulade, or other creamy dressing)

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Instructions

Cook Shrimp: Cook frozen popcorn shrimp according to package directions until golden brown and crispy. Recommended methods: Air Fryer (375-400°F for 8-12 mins, shaking halfway) or Oven Baked (425°F for 12-18 mins, flipping halfway). Let cool slightly.
Make Dressing (If Homemade): In a small bowl or jar, whisk together mayonnaise, buttermilk, dill, garlic powder, onion powder, salt, and pepper until smooth. Stir in fresh herbs if using. Set aside. (Skip if using store-bought).
Prep Salad Base: Wash and thoroughly dry lettuce. Chop lettuce, halve tomatoes, slice/dice cucumber, and thinly slice red onion. Prepare any optional add-ins. Combine all salad base ingredients in a large bowl.
Assemble JUST Before Serving: Add the slightly cooled, crispy popcorn shrimp to the bowl with the salad greens and veggies. Drizzle with desired amount of dressing (start with about half). Gently toss until just combined. Serve immediately.

Notes

Crispiness is Key: Do NOT add shrimp or dressing until the absolute last minute before serving to prevent sogginess. Cook shrimp until very crisp. Air frying often gives the best results.
Make-Ahead: You can make the dressing and chop the vegetables 1 day ahead (store separately). Cook shrimp and assemble just before eating.
Dressing Options: Feel free to substitute your favorite store-bought creamy dressing like Ranch or Remoulade.
Storage: Store leftover components separately. Assembled salad does not store well. Reheat leftover shrimp briefly in air fryer/oven for best texture, though it won’t be as crispy as fresh.
Customization: Add other ingredients like avocado, cheese, bacon bits, corn, or hard-boiled eggs!

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course, Salad
Cuisine: American