Easy Popcorn Shrimp Salad Recipe
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.
Equipment
- Large Salad Bowl: For tossing and serving the salad.
- Cutting Board: For chopping vegetables.
- Sharp knife — For chopping vegetables.
- Salad Spinner (Highly Recommended): For thoroughly drying lettuce, which is key to preventing a soggy salad. Alternatively, use paper towels or clean kitchen towels.
- Small Bowl & Whisk (or Jar with Lid): For making the homemade dressing.
- Measuring Cups & Spoons: For accurately measuring ingredients.
- Tossing Utensils: Large spoons or salad tongs for mixing the salad gently.
- Cooking Equipment for Shrimp (Choose based on method):
- Air Fryer: If using the air fryer method.
- Baking Sheet: If using the oven-baked method (a wire rack set inside is optional but helpful for crispiness).
- Deep Fryer or Heavy-Bottomed Pot: If deep frying (plus tongs/spider strainer and paper towels for draining).
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
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!
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!