Recipe
Salad
Popcorn Shrimp Salad
Primary Media
Description
Serve this unique salad as a light lunch or dinner entrée, alongside a bowl of soup, or serve in butter lettuce leaves as a “lettuce wrap” appetizer.
Servings and Ingredients
Quantity | Ingredient | Add |
---|---|---|
1 ½ c. cooked, peeled shrimp, cut in half (about 1/3 pound) | ||
1 c. diced celery | ||
⅓ c. shredded carrots | ||
½ medium red bell pepper, diced | ||
1 (8 oz) can sliced water chestnuts, drained and roughly chopped | ||
4 green onions, white and green parts sliced thinly | ||
½ c. shredded Cabot light sharp cheddar cheese | ||
8 c. Boomchickapop sea salt popcorn | ||
⅓ c. olive oil mayonnaise, such as Hellman's | ||
½ c. 1% cottage cheese | ||
½ tbsp. cider vinegar | ||
½ tsp. sugar | ||
Salt and ground black pepper, to taste | ||
Butter lettuce leaves, for serving, optional |
Directions
- Combine shrimp, celery, carrot, bell pepper, water chestnuts, onion, cheddar cheese and popcorn in a large bowl. Toss to combine.
- Puree the mayonnaise, cottage cheese, cider vinegar and sugar; season to taste with salt and pepper, to taste.
- Toss popcorn mixture with cottage cheese mixture to combine.