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Shrimp Salad with Tartar Dressing

Shrimp Salad with Tartar Dressing

The combination of flavors in this salad is reminiscent of the popcorn shrimp with tartar sauce that you might get at a seaside restaurant. The shrimp are juicy and lemony, the dressing is creamy, herby, and has just the right amount of sweetness and tang, and the pan fried panko topping gives this salad popcorn shrimp vibes.

Author: Cooking with Conks

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 6 Servings

Calories: 350 kcal per serving

Ingredients

  • 1 lb - shrimp
  • 1 tbsp - olive oil
  • ¼ tsp - salt
  • ¼ tsp - pepper
  • Sprinkle of fresh dill
  • Squeeze of lemon
  • ½ cup - mayonnaise
  • ½ cup - plain Greek yogurt
  • 2 tablespoons - dill relish
  • 2 tablespoons - capers
  • 1 tbsp - fresh dill
  • 1 tbsp - fresh parsley
  • 1 tsp - granulated sugar
  • 1 tsp - white vinegar
  • water or milk
  • a pinch of salt
  • Couple turns of cracked pepper
  • ½ cup - panko breadcrumbs
  • 2 tablespoons - olive oil
  • a pinch of salt
  • Couple turns of cracked black pepper
  • 5 cups - green leaf lettuce
  • 1 cup - baby tomatoes (cherry, grape, heirloom)
  • 2 - Persian cucumbers
  • ¼ - red onion
  • 1 - avocado

Instructions

  1. Heat oven to 400°F and place shrimp on a parchment lined baking sheet.
  2. Add olive oil, salt, and pepper and lightly toss the shrimp.
  3. Bake the shrimp for 6-8 minutes, or until shrimp are opaque and pinkish white in color.
  4. Squeeze lemon over the shrimp and lightly shower with fresh dill. Set aside to cool.
  5. Place the mayonnaise, yogurt, relish, capers, herbs, sugar, and vinegar in medium sized bowl and whisk to combine.
  6. Season to taste and add more water or milk if you want it thinner. If it’s too thin, thicken the mixture up with more yogurt or mayo.
  7. Add oil to a small frying pan over medium or medium-low heat. Once oil is hot, add in panko, salt, and pepper.
  8. Toss panko every 15-30 seconds as it toasts to keep it from browning too quickly.
  9. Cook for about 5-8 minutes, or until panko is deep golden brown in color but not burnt. Remove from heat and set aside.
  10. Add the lettuce, tomatoes, cucumbers, and red onion to a large salad bowl and toss to combine.
  11. Top the salad with the avocado, cooked shrimp, and crispy panko.
  12. Spoon over your desired amount of tartar dressing and gently toss the salad so that it’s lightly coated.

Nutrition

Energy: 350 kcal | Total Fat: 26 g | Saturated: 4 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 132 mg | Total Carbs: 13 g | Fiber: 4 g | Sugars: 5 g | Proteins: 20 g | Sodium: 684 mg | Polyunsaturated: 10 g | Monounsaturated: 11 g

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