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–+ servings

Popcorn Shrimp Salad w/ Avocado Dressing

This Popcorn Shrimp Salad with Avocado Dressing combines crispy, crunchy & creamy in a heavenly bowl of goodness! It's also AIP, Paleo & Whole30 friendly.
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Prep Time 20 minutes
Cook Time 10 minutes
Course Main Course, Salad
Servings 4
Calories 500 kcal

Equipment

  • Blender

Ingredients
  

Shrimp

  • 1 lb raw shrimp, tails removed (preferably wild-caught)
  • 1 tablespoon coconut aminos
  • 2 teaspoon garlic powder
  • ½ teaspoon 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 tablespoon lime juice (from 1 juicy lime)
  • ½ teaspoon salt
  • ½ teaspoon garlic powder

Instructions
 

  • Chop shrimp into 1" pieces. Combine shrimp, aminos, garlic powder, fish sauce & salt in a medium-sized mixing bowl. Set aside to marinate on the counter.
  • 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.
  • Chop salad ingredients and combine in a large bowl. Here are a couple quick tutorials on how to cut a fresh mango or jicama.
  • Heat ¼ cup oil in the large saute pan on medium-high. While oil is heating, combine the shrimp mixture with ¼ cup starch.
  • 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.
  • Remove shrimp and add to the salad bowl if serving immediately. Drizzle with desired amount of avocado dressing and enjoy!
  • If storing to eat later, let the shrimp cool before adding to the salad bowl. Cover the bowl with either a tight lid or saran wrap. Store the dressing in a mason jar with a tight lid, preferably with the avocado pit for longevity. Enjoy both within 1-2 days.

Notes

  • Here are a couple quick tutorials on how to cut a fresh mango or jicama.
  • Don't overcrowd the pan with the shrimp. Cook in multiple batches if necessary.
  • Use a thermometer to check the oil temp reaches 350F.
  • ​Mix the avocado pit into the dressing and a lemon wedge on top to keep it fresh longer.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 28gProtein: 20gFat: 36gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 143mgSodium: 1142mgPotassium: 961mgFiber: 8gSugar: 7gVitamin A: 7524IUVitamin C: 51mgCalcium: 160mgIron: 3mg
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