Best East Meets West Popcorn Shrimp Salad Recipes

Popcorn Shrimp Salad image

Provided by gailanng

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

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
1/2 lb medium shrimp, peeled and deveined
1 large egg
1 cup instant flour (such as Wondra, see Wondra® Instant Flour Substitute)
1 tablespoon cajun seasoning
kosher salt
vegetable oil, for frying
2 romaine lettuce hearts, torn into bite-size pieces
1 medium tomatoes, chopped
1 small red onion, thinly sliced
1 green bell pepper, cut into strips
freshly ground pepper

Steps:

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.

East Meets West Sushi Salad image

Provided by MissTiff16

Time 20m

Yield 4-5 serving(s)

Number Of Ingredients 9

3 cups cooked sushi rice, Cooled (Nishiki is really good)
3/4 cup celery, Thinly Sliced
1/2 lb small shrimp, Shelled and Cooked
1/4 cup green onion, Chopped (And Tops)
1/4 cup seasoned rice vinegar (Marukan Gourmet)
5 large butter lettuce leaves (Or other lettuce)
1 medium avocado
toasted sesame seeds, For garnish
wasabi powder, Prepared (paste)

Steps:

Combine rice, celery shrimp, green onions & tops and vinegar. Refrigerate until ready to serve.
To serve, arrage a lettuce leaf on each 5 individual serving plates. Top with about 3/4 cup rice mixture. Remove peel and seed from avocado. Thinly slice avocado and divide among the 5 plates.
Sprinkle lightly with toasted sesame seeds and serve with Hime Japanese Horseradish Powder (Wasabi), prepared, if desired. Makes 4-5 servings.

Nutrition Facts : Calories 274.3, Fat 8.7, SaturatedFat 1.3, Cholesterol 86.4, Sodium 111.3, Carbohydrate 33.8, Fiber 5.3, Sugar 1.1, Protein 15.7

Popcorn Shrimp Salad image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

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
1/2 pound medium shrimp, peeled and deveined
1 large egg
1 cup instant flour (such as Wondra)
1 tablespoon Cajun seasoning
Kosher salt
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

Steps:

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.