This Baked Bang Bang Shrimp Salad recipe is brought to you by Gorton’s Seafood. Thank you for supporting the brands that encourage my creativity.
For times where your salad needs a little upgrade or perhaps you want to impress your guests, this Baked Bang Bang Shrimp Salad recipe is just what your table needs!
I’ll admit that unless I plan to make one of my delicious salad recipes, you can pretty much count on the fact that I’ll be making a large salad bowl on autopilot; and that means, that it will be the same salad as the day before, with little variety or excitement.
Another interesting fact is that I’m often the first one to volunteer to bring a salad to any holiday party or gathering. I love bringing back old favorites or serving up new recipes from our meal plans or suggested by friends.
The idea for this salad came from my friend Michelle. We were eating lunch at one of our favorite lunch spots and they were serving Bang Bang Shrimp rice bowls. Both of us were eating low carb at the time so we asked our waiter if it was possible to serve the shrimp over a bed of lettuce instead.
That alternative was good but then our friend Sarah ordered Chinese Chicken Salad (served with crunchy cabbage slaw) and I knew that we had missed our boat on the crunch factor for our salads.
When our food came, I told Michelle that our next lunch would happen at the Studio where I’d make a baked version of the Bang Bang Shrimp over a bed of crunchy slaw. And with that, my friends, this version you see here today was created.
Traditionally Bang Bang Shrimp are breaded shrimp that have been fried and then tossed in a spicy Asian Sauce. Given the fact that I rarely fry anything and I dislike the breading process of small pieces of food, I went to my go-to brand for all things breaded seafood: Gorton’s.
I already showed you how I save time with Gorton’s Crunchy Breaded Fish when I make things like my Homemade Poké Bowls, an interactive meal my family loves. So, it should be no surprise that I bake their Popcorn Shrimp to build a colorful salad like this one.
Hearing the news that I was going to remake our “experiment” into a crunchy version with baked Popcorn Shrimp, a few more friends tagged along and lunch at the Studio became a new “thing” for us girls.
I used a cabbage base for this salad because it holds up well at parties; meaning, it can easily sit out without wilting and of course, it can also be made ahead of time. Of course, you can swap it out for a bed of field greens as I’ve done on several occasions.
During the holidays, it’s hard enough to get everything done and with so many dishes needed a lot of prep, this is also another easy meal idea that can come together rather quickly by purchasing a pre-shredded slaw mix.
The Sriracha dressing comes together super fast and in a bowl and can be kept in the refrigerator for a few days as well. See? It’s becoming easier and easier to get this salad done!
All you need to do prior to serving if you are making the salad base ahead of time is bake Popcorn Shrimp. I like to toss them onto the salad fresh out of the oven for the ultimate crunchy experience.
My kids, of course, being the picky eaters that they are, don’t eat the slaw, so I usually set aside a few of the shrimp for them.
What I love about Gorton’s Popcorn Shrimp for this recipe is that they easily bake while I can get this salad made or while I prep dinner. I also use them inside of tacos, swap them out for the fish in our Poke Bowls, or serve them on their own with some veggies and dip. The possibilities are endless!
If you need a little Bang Bang Shrimp in your life, consider introducing this recipe into your salad routine.
What are some fun dishes you love to make with popcorn shrimp?
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Baked Bang Bang Shrimp Salad
- 1/2 cup mayonnaise
- 4 tablespoons Asian sweet chili sauce
- 4 teaspoons Sriracha
- 2 tablespoons water, if needed
- 1 tablespoon olive oil
- 1/2 tablespoon rice vinegar
- 1 teaspoon honey
- 14-ounce package Gorton’s Popcorn Shrimp
- 1 head Napa cabbage, shredded
- 1 cup butter lettuce, shredded
- 1 1/2 cups purple cabbage, shredded
- 1 bunch cilantro, chopped
- Preheat oven to 425F.
- In a small bowl, whisk together the mayonnaise, sweet chili sauce, and Sriracha. If the sauce is too thick for your liking to pour over salad, add water. Refrigerate until ready to serve.
- In a small bowl, mix olive oil, vinegar, and honey. Set aside.
- Place Popcorn Shrimp on a baking sheet and bake, for 14-16 minutes until done. Remove from oven.
- In a large bowl, combine Napa cabbage, butter lettuce, and purple cabbage. Pour olive oil mixture, give it a quick toss, and add in chopped cilantro. Transfer salad base onto a serving platter, top with warm popcorn shrimp, and drizzle with Sriracha dressing.