HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPopcorn Shrimp And Chopped Salad
Popcorn Shrimp and Chopped Salad

Popcorn Shrimp and Chopped Salad

with DIY Seafood Sauce

Read more

Takeout, Fakeout! Enjoy this oven-fried popcorn shrimp with a DIY shrimp sauce at home! The perfect side for this weeknight winner is a light and creamy chopped salad.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g



1 tbsp

Cajun Seasoning


½ cup

Panko Breadcrumbs


4 tbsp


(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)

113 g

Spring Mix

1 tbsp

Worcestershire Sauce

2 tbsp

Sweet Chili Sauce

1 tbsp


3 g


80 g

Roma Tomato

66 g

Mini Cucumber

1 tbsp

White Wine Vinegar


1 unit

Ciabatta Roll


Not included in your delivery

1 tsp


3.5 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3222 kJ
Calories770 kcal
Fat49 g
Saturated Fat7 g
Carbohydrate54 g
Sugar12 g
Dietary Fiber4 g
Protein28 g
Cholesterol205 mg
Sodium2380 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Paper Towel
Baking Sheet
Large Bowl
Measuring Spoons
Shallow Dish
Small Bowl
Medium Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Before starting, preheat the oven to 450°F.Wash and dry all produce.In Step 4, use this garlic guide to determine what garlic level you prefer (dbl each measurement for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Peel, then mince or grate garlic. Cut tomatoes into 1/2-inch pieces. Cut cucumbers in half, lengthwise, then into 1/2-inch thick half-moons. Using a strainer, drain and rinse shrimp, then pat dry with paper towel.


Toss shrimp with 3 tbsp mayo (dbl for 4 ppl) and half the Cajun seasoning in a large bowl. Season with salt and pepper. Combine panko and remaining Cajun seasoning in a shallow dish. Working with 4 shrimp at a time, toss into panko mixture, then transfer to a baking sheet (NOTE: Use two baking sheets for 4ppl). Repeat in batches until all shrimp are coated.


Drizzle 1 tbsp oil (dbl for 4 ppl) over shrimp. (NOTE: For 4 ppl, use 1 tbsp oil per baking sheet.) Bake in the middle of the oven, until cooked through and golden-brown, 14-15 min.** (NOTE: for 4 ppl bake in the middle and bottom of the oven).


Meanwhile, cut ciabatta into 1/2-inch pieces. Toss ciabatta pieces with 1/2 tbsp oil (dbl for 4 ppl) on another baking sheet. Season with salt and pepper. Toast in top of oven, stirring halfway through, until lightly golden, 2-4 mins. Meanwhile, stir together ketchup, sweet chili sauce, Worcestershire sauce and 1/4 tsp garlic (dbl for 4 ppl) in a small bowl. (NOTE: Reference Garlic Guide.) Set aside.


Whisk together remaining mayo, 1 tbsp vinegar, 1 tsp sugar and 2 tbsp oil (dbl all for 4 ppl) in a medium bowl. Season with salt and pepper. Add tomatoes, cucumber, spring mix and croutons. Toss together.


Divide popcorn shrimp and chopped salad between plates. Serve with seafood sauce for dipping. (NOTE: Shrimp will be very hot! Set aside to cool slightly before digging in!)