Many of the recipes I post out here take some time to prepare, cook or both. As many of us (myself included) do quite a bit of work night cooking, I have decided to occasionally highlight those quick recipes on Wednesdays.
The combination of a cool salad and the warm popcorn shrimp is great!
Popcorn Shrimp Salad
Such a perfect weeknight dish.
Use bagged salad to speed the process.
You’ll love this dressing.
The shrimp cooks quickly.
Make the shrimp in small batches. They will cook better as the oil will remain hot.
I think I needs to make this great salad right now!
Popcorn Shrimp Salad
Cook Time: 10 min | Servings: 4 servings
For the Dressing:
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
For the Salad:
1/2 pound medium shrimp, peeled and deveined
1 large egg
1 cup instant flour (such as Wondra)
1 tablespoon Cajun seasoning
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
Make the dressing: Whisk the mayonnaise, cornichons and their liquid, mustard, hot sauce, and salt and pepper to taste in a bowl.
Prepare the salad: Halve the shrimp lengthwise. Whisk the egg and 2 tablespoons water in a medium bowl. In another bowl, whisk the flour, Cajun seasoning and 2 teaspoons salt.
Heat about 1 inch of vegetable oil in a deep skillet until a deep-fry thermometer registers 350 degrees. (A piece of shrimp will sizzle on contact.) Dip each shrimp in the egg mixture, then dredge in the flour mixture. Working in batches, fry the shrimp until crisp and golden, turning once, about 2 minutes. Remove with a slotted spoon and drain on a paper-towel-lined plate; season with salt.
Toss the romaine, tomato, onion and bell pepper with the dressing in a large bowl; season with salt and pepper. Divide the salad among plates and scatter the shrimp on top.