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Making popcorn shrimp salad at home is simple, more affordable, and it only takes 20 minutes.
Easy Salad with Bang Bang Shrimp
Being from Spain, I’ve made seafood a staple on my menu, but my kids used to turn their noses up at all things fish. This Bang Bang shrimp salad helped me incorporate more seafood into our meals, and since I bake the popcorn shrimp instead of deep-frying it, it’s much healthier.
Ingredients
The star of this show is popcorn shrimp. Then, you’ll add slaw mix for crunchiness, cilantro, olive oil, vinegar, and honey. The spicy drizzle is made with mayonnaise, sweet chili sauce, and Sriracha.
How to Make Bang Bang Popcorn Shrimp Salad
- Build the salad base.
Place the slaw mix and cilantro in a large bowl or platter. Mix to combine. - Cook.
Bake or air fry the popcorn shrimp according to the package directions. - Make the dressings.
Combine olive oil, vinegar, and honey in a small bowl. In another bowl, combine the ingredients of the Sriracha drizzle. - Combine
Top the salad base with the baked popcorn shrimp, chopped cilantro, and the olive dressing. Drizzle the spicy sauce and toss to combine.
Laura’s Favorite Dressings for Popcorn Shrimp Salad
Fried shrimp salads pair well with creamy dressings like Ranch dressing and maple Dijon vinaigrette. I personally love the creamy and spicy Sriracha drizzle included in the recipe card below, which you can adjust to your liking, heat-wise!
More Seafood Salads
Other favorites in my house are avocado and shrimp salad, tomato tuna salad, and salmon Nicoise salad. This salmon pasta salad is also for summer dinners.
Popcorn Shrimp Salad with Bang Bang Sauce
Ingredients
For the spicy drizzle:
- ⅓ cup mayonnaise
- 4 tablespoons Asian sweet chili sauce
- 4 teaspoons Sriracha
- 2 tablespoons water
For the dressing:
- 1 tablespoon olive oil
- ½ tablespoon rice vinegar
- 1 teaspoon honey
For the salad:
- 14- ounce package Popcorn Shrimp
- 8 cups slaw mix
- 1 bunch cilantro, chopped
Instructions
Prep:
- Preheat the oven to 425F or the air fryer (check the temperature noted in the popcorn shrimp packaging).
Make the dressings:
- 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 a little water. Refrigerate until ready to serve.
- In a small bowl, mix olive oil, vinegar, and honey. Set aside.
- Place the popcorn shrimp on a baking sheet and bake for 14-16 minutes (check your package directions; this might vary by brand). Remove from oven. You can also cook it in the air fryer.
Combine:
- In a large bowl, place the slaw mix. Pour the olive oil mixture, give it a quick toss, and add in chopped cilantro. Transfer the salad base onto a serving platter, top with warm popcorn shrimp, and drizzle with Sriracha dressing.
Susan says
O perfect spice and creaminess!
Laura Fuentes says
I’m glad you enjoyed this popcorn shrimp salad!
Sherri says
This recipe was a huge hit, it’s perfect for quick lunches on the weekends that I feel good about serving to my family!
Tim says
If it is just me, I eat them all by themselves, usually the entire box. If it is part of a broader meal it is usually incorporated into something like a casserole or fish tacos. I like your idea of using them in salads, like crutons or grilled chicken would normally be used. I think the crisp exterior would give a great contrast to the soft texture of a salad.
Laura Fuentes says
This salad is very crunchy but I can totally see these topping traditional romaine or salad greens. I too could eat way too many on their own, which is why I try to incorporate them into a recipe. shrimp tacos are also a favorite 🙂
Cheryl says
I usually serve popcorn shrimp with cocktail and tartar sauce along with cole slaw and french fries on the side.
Will have to try your recipe. Two of my favorites — cole slaw and popcorn shrimp.