Popcorn Shrimp Salad Recipe

Prepare and chill romaine: wash, dry thoroughly, and chop or tear into bite-size pieces. Place in a large serving bowl or divide among 2–4 plates.

Slice the tomato into 1/4-inch wedges or thick slices. Fan or arrange around the outer edge of the romaine.

Halve the avocado, remove pit, peel, and slice into 1/4-inch slices. Toss in a little lemon juice (from the dressing) if not serving immediately to prevent browning and arrange on salad.

Thinly slice the red onion crosswise into half-moons. Scatter over the salad to taste (use less if you prefer milder onion flavor).

Slice the cucumber into half-moons about 1/4-inch thick and add to the bowl or plates.

Peel the hard-boiled eggs, slice into quarters or rounds, and place on top of the salad.

Sprinkle shredded cheddar cheese and bacon crumbles evenly over the salads.

Garnish with chopped parsley if desired. Hold the salad lightly dressed until popcorn shrimp are hot and ready to serve.

Pat shrimp dry with paper towels. If shrimp are slightly large, cut into bite-size pieces so each piece is roughly the size of typical popcorn shrimp.

Place buttermilk in a shallow bowl and add 1/4 tsp salt and a pinch of black pepper. Add shrimp and toss to coat. Let sit 10–15 minutes while you prepare the coating.

In a second shallow bowl combine flour, cornstarch, paprika, garlic powder, onion powder, remaining 1/2 tsp salt, and 1/2 tsp black pepper. In a third shallow bowl place the panko breadcrumbs.

Heat vegetable oil in a 10–12 inch skillet over medium-high heat until it reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 30–40 seconds. You should have roughly 1/2–3/4 inch oil depth.

Working in small batches (to avoid overcrowding), dredge each shrimp first in the seasoned flour mixture, shaking off excess, then briefly back into the buttermilk, and finally press into panko to coat completely.

Carefully place coated shrimp into the hot oil and fry 1.5–2 minutes, turning once, until golden brown and cooked through. Use a slotted spoon to transfer to a paper towel–lined plate to drain. Repeat with remaining shrimp.

Season the hot shrimp lightly with a pinch of salt. Keep warm while assembling salads.

Make the dressing

Whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, honey, hot sauce (if using), 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl until smooth. Taste and adjust seasoning or acidity with additional lemon or salt as needed.

If desired, thin dressing with 1–2 teaspoons of water to reach preferred consistency for drizzling.

Drizzle 1–2 tablespoons of dressing over each plated salad (or toss gently if serving family-style).

Top each salad with a generous handful (about 3–4 tablespoons) of hot popcorn shrimp so they stay crisp on top of the greens.

Serve immediately while shrimp are hot. Pass extra dressing on the side.