This fun Cornmeal Crusted Buffalo Shrimp Salad is a lighter way to indulge your buffalo sauced cravings, featuring cornmeal crusted buffalo shrimp over light greens, tomatoes and cucumber.
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We are a hot sauce household, so it’s only natural that we love all things buffalo-sauced. Lately, I have been on a buffalo shrimp kick. So for lunch one day, I decided to whip us up a buffalo shrimp salad, so, you know, we weren’t just eating a big bowl of shrimp (not that there’s anything wrong with that?).
I used a breading I regularly make shrimp Po’ Boy sandwiches with, and tossed the golden beauties in homemade buffalo sauce (made in the microwave, because I am fancy like that). I tossed some classic salad ingredients we love in a bit of ranch dressing, topped it with the saucy shrimp, some crumbled feta and sliced avocado, and lunch was served, and then eaten- almost faster than it was served.
What you'll need to make the Crispy Buffalo Shrimp Salad
- Seasoning: Salt, Garlic Powder, Old Bay
- Dredging: A mixture of Cornmeal and A/P Flour
- 10 large or jumbo shrimp, cleaned and peeled
- A beaten egg, and a little splash of milk
- Heirloom cherry tomatoes, sliced in half
- Spinach/Arugula mix
- A shallot, and some garlic
- ½ cucumber, cut into half-moon shapes (or however you like them)
- Salty, crumbly Feta cheese
- A creamy, ripe avocado
- Ranch or blue cheese dressing
- Hot sauce, such as Franks Red Hot
- Salted butter
- Canola oil, for frying
If you make my Crispy Buffalo Shrimp Salad, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!
For more dinner salads, visit my dinners page.
Crispy Buffalo Shrimp Salad Recipe
Ingredients
- ½ teaspoon salt
- ½ tablespoon garlic powder
- ¼ teaspoon Old Bay
- ¼ cup cornmeal
- ½ cup all-purpose flour
- 10 large shrimp, cleaned and peeled
- 1 egg, beaten
- ⅛ cup milk
- 1 cup heirloom cherry tomatoes, sliced in half
- 2 cups Spinach arugula mix
- ½ small shallot, sliced
- ½ cucumber, cut into half-moon shapes
- ¼ cup feta cheese*
- 1 avocado, sliced
- 2 tablespoon of your favorite ranch or blue cheese dressing
- 2 tablespoon hot sauce, such as Franks Red Hot
- 2 tablespoon salted butter
- 1 crushed garlic clove
- canola oil, for frying
Instructions
- Heat ¼” canola oil in a large, deep sauté pan or cast iron skillet over medium high heat until shimmering (a spec of flour tossed in should immediately disintegrate when oil is ready).
- Meanwhile, whisk together salt, garlic powder, Old Bay, cornmeal and flour in large bowl. In a smaller bowl, whisk together egg and milk
- Dip each peeled shrimp into the dry mixture, then into the egg mixture, then back into the dry mixture. Continue until all shrimp are breaded.
- Fry shrimp about 2 minutes a side, flipping once, until golden brown and crispy. Remove to a wire cooling rack set over a cookie sheet to drain and cool.
- While shrimp cools, toss together tomatoes, spinach arugula mix, shallot and cucumber with dressing.
- To a small microwave safe bowl, add 2 tbs hot sauce, 2 tbs butter and heat in microwave, 45 seconds on high, or until butter is melted. Whisk in crushed garlic and toss fried shrimp to coat.
- Divide dressed salad to 2 serving bowls, and top with shrimp, feta and sliced avocado. Drizzle with remaining hot sauce mixture, if desired.
Nutrition
*Substitutions:
Blue cheese could be subbed for feta here, if preferred.
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