Yields: 4 Servings

Crackling Shrimp Salad with Oriental BBQ Dressing


  • 1 pound Popcorn Shrimp, frozen
  • 1 cup sliced mushrooms
  • 1 whole white onion, slivered
  • 3 tbls. Peanut Oil
  • 4 tbls. REGINA Red Wine Vinegar with Garlic
  • 2 whole plum tomatoes, halved and seeded
  • 1 cup broccoli florets
  • 2 cups salad greens
  • 2 cups BBQ dressing, (see recipe below)
  • 1/2 cup BBQ sauce
  • 3/4 cups soy sauce
  • 1/2 cup oyster sauce
  • 3 ozs. sesame oil
  • 2 cups or water chicken broth
  • 1 cup REGINA Balsamic Vinegar
  • 2 tbls. ground ginger
  • 1/2 cup scallions


Deep fry shrimp until brown. Remove and drain on paper towels. In skillet, sauté mushrooms and onion in oil. Add vinegar, sautéing until slightly tender. Blanch broccoli in salted boiling water, drain and cool. Toss salad greens and broccoli with 3/4 cup of dressing. Place in bowls and top with tomatoes, mushrooms and onions. Drizzle with remaining dressing and serve.

BBQ Oriental Dressing:

In large jar or bowl, mix all items well and serve with popcorn shrimp salad.
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