Fried shrimp salad
Votes: 3
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 319, total fat 21 G., saturated fats 3 G., proteins 18 G., carbohydrates 16 G., fiber 2 G., cholesterol 139 mg, sodium 593 mg, sugar 0 G.
Calories 319, total fat 21 G., saturated fats 3 G., proteins 18 G., carbohydrates 16 G., fiber 2 G., cholesterol 139 mg, sodium 593 mg, sugar 0 G.
The highlight of this juicy vegetable salad is the golden popcorn shrimp. These small shrimp are breaded with Cajun seasoning and fried to create a deliciously crispy snack that disappears like popcorn, hence the name. They also make a great addition to a delicious salad: romaine lettuce is tossed with tomatoes, onions, bell peppers, and a tart dressing of mayonnaise, mustard, and crushed pickled gherkins. Top the salad with the popcorn shrimp and serve immediately.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Salad
- 0.5 kg medium shrimp, peeled and deveined
- 1 large egg
- 1 cup instant flour (such as Wondra)
- 1 tbsp. l. Cajun seasoning
- Vegetable oil, for deep-frying
- 2 romaine lettuce hearts, torn into small pieces
- 1 medium tomato, chopped
- 1 small red onion, thinly sliced
- 1 green bell pepper, cut into strips
Refueling
- 1/4 cup mayonnaise
- 2 tbsp chopped gherkins + 2 tbsp brine
- 2 tsp grainy mustard
- 0.5 tsp hot sauce
We recommend
Recipes with similar ingredients: shrimps, Cajun seasoning, romaine lettuce, sweet pepper, tomatoes, pickles
Cooking the dish according to the recipe:
- Prepare the dressing: In a bowl, mix mayonnaise, gherkins and their brine, mustard, hot sauce, salt and black pepper to taste.
- Cut the shrimp in half lengthwise. Beat the egg with 2 tablespoons of water in a bowl. In another bowl, mix the flour, Cajun seasoning and 2 teaspoons of salt.
- In a deep frying pan, heat about 1 inch (2.5 cm) of vegetable oil until it reaches 350°F (175°C) on a deep-fry thermometer (drop in a shrimp piece and it should sizzle). Dip each shrimp in the egg mixture, then coat in the flour mixture. Working in batches, fry the shrimp until crispy and golden brown, turning once, about 2 minutes. Transfer with a slotted spoon to a paper towel-lined plate; season with salt.
- In a large bowl, combine the lettuce, tomato, onion, and bell pepper with the dressing; season with salt and pepper to taste. Divide the salad among serving bowls and top with the shrimp.
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