Popcorn Shrimp Salad with Bang Bang Sauce
Baked Bang Bang Shrimp Salad that comes together in a flash! It’s the perfect quick midweek meal or fantastic for entertaining!
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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.
Nutrition
Serving: 1 serving | Calories: 82kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 302mg | Potassium: 171mg | Fiber: 3g | Sugar: 11g | Vitamin A: 118IU | Vitamin C: 36mg | Calcium: 39mg | Iron: 0.5mg
