Popcorn Shrimp Salad w/ Avocado Dressing

• Instagram

This Popcorn Shrimp Salad with Avocado Dressing combines crispy, crunchy & creamy in a heavenly bowl of goodness! It’s also AIP, Paleo & Whole30 friendly.

This Popcorn Shrimp Salad recipe almost feels like it’s cheating it tastes so good. Combining pan-fried shrimp with mango & veggies and then topped with an avocado dressing, it’s a flavorful meal full of crispy, crunchy & creamy. The mango also lends a heavenly sweet note and eliminates the need to add refined sugar. This healthy meal is as guilt-free as it is filling. All I can say is…can we get an amen? 🙂

Jump to:

• Ingredients
• Instructions
• Substitutions
• Equipment
• Storage
• Tips & Tricks
• Recipe

Ingredients

Shrimp

• 1 lb raw shrimp, tails removed (preferably wild-caught)
• 1 tbsp coconut aminos
• 2 tsp garlic powder
• ½ tsp fish sauce
• ¼ cup arrowroot powder (added right before cooking)
• ¼ cup avocado oil (for cooking)

Salad

• 10 oz 50/50 spring lettuce & spinach mix
• 1 cup mango, chopped
• 1 cup jicama, chopped
• ½ cup english cucumber, deseeded & chopped
• ¼ cup green onion, chopped

Avocado Dressing

• 1 avocado
• ¼ cup cilantro
• ½ cup water
• ¼ cup avocado oil
• 2 tbsp lime juice (from 1 juicy lime)
• ½ tsp salt
• ½ tsp garlic powder

Instructions

1. Once tails are removed from shrimp, cut them into 1″ pieces. Combine cubed shrimp, aminos, garlic powder, fish sauce & salt in a medium-sized mixing bowl. Set aside to marinate on the counter.
2. Combine the avocado dressing ingredients in a blender and blend on high until smooth. Transfer to a container with a tight lid and store in the fridge until ready to eat.
3. Chop salad ingredients and combine in a large bowl. Here are a couple quick tutorials on how to cut a fresh mango or jicama.
4. Heat ¼ cup oil in the large saute pan on medium-high. While oil is heating, combine the shrimp mixture with ¼ cup starch.
5. Once the oil gets to ~350F, turn the heat to high and add the shrimp pieces in a single layer. Cook for 1-2 minutes, undisturbed. Flip then cook for an additional 1-2 minutes.
6. Remove shrimp and add to the salad bowl if serving immediately. Drizzle with desired amount of avocado dressing. If storing to eat later, let the shrimp cool before adding to the salad bowl. Cover the bowl and store separately from the dressing. Enjoy within 1-2 days.

Hint: Don’t overcrowd the pan with the shrimp. Cook in multiple batches if necessary.

Substitutions

Not into shrimp? Try popcorn chicken instead!

• Chicken – Cube chicken into 1″ pieces and combine with aminos, garlic powder, fish sauce & salt in a medium-sized mixing bowl. Set aside to marinate on the counter. Once the oil gets to ~350F, turn the heat to high and add the chicken pieces in a single layer. Cook for 3-4 minutes, undisturbed. Flip then cook for an additional 2-3 minutes.

Equipment

You will need a blender for this recipe.

Storage

If storing to eat later, let the shrimp cool before adding to the salad bowl. Cover the bowl with either a tight lid/saran wrap. Store the dressing in a mason jar with a tight lid. Enjoy within 1-2 days.

Recipe