Logan’s Daily Catch Shrimp Fritti Salad!

The Dressing:
Get ready to elevate your taste buds with our signature dressing. Blend 1/2 cup of creamy mayonnaise with the fiery kick of chopped ancho peppers in their sauce. Add the tangy brightness of freshly squeezed lemon juice and a hint of ‘Hot Under The Kilt’ for that extra zing. This dressing is the flavor-packed secret that ties our entire dish together.

The Shrimp Fritti:
Logan’s cold water shrimp takes center stage in our shrimp fritti. Imagine 8 ounces of these beauties coated in a crisp flour blend infused with ‘Hot Under The Kilt’ seasoning. Crispy, golden, and bursting with the essence of the sea, these shrimp redefine indulgence.

The Salad:
A vibrant bed of arugula sets the scene for our shrimp fritti salad. Adorned with an array of chopped assorted peppers and sweet, juicy cherry tomatoes, this salad isn’t just a side act—it’s the perfect partner that harmonizes with our star ingredient, the shrimp fritti.

The Culinary Experience:
Prepare yourself for a symphony of flavors and textures. Our shrimp fritti salad celebrates the freshness of Logan’s Daily Catch, bringing together the boldness of spices, the sweetness of the sea, and the vibrancy of garden-fresh ingredients. Each bite is an invitation to savor the essence of the coast.

A very generous thank you to  Logan’s Daily Catch for sponsoring this recipe. It is an honour to work with brands that align with our values and make it possible for us to share these recipes with you.

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Shrimp Fritti Salad

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  • Author: The Kilted Chef
  • Yield: Serves 2


Units Scale


  • 1/2 cup mayonnaise
  • 2 ancho peppers with sauce, chopped
  • juice of 1 lemon
  • 1/2 tsp Hot Under The Kilt

Shrimp Fritti

  • 8 oz cold water shrimp
  • 1/2 cup flour
  • 1 tsp Hot Under The Kilt


  • Arugula
  • Peppers, assorted, chopped
  • Cherry tomatoes, halved


  1. Combine the dressing ingredients in a bowl and mix well. Refrigerate until needed.
  2. Place the salad ingredients onto 2 plates, starting with the arugula and topping it with the peppers and cherry tomatoes.
  3. Drain the water from the shrimp.
  4. Place the flour and Hot Under The Kilt into a ziplock bag, add the shrimp and shake well.
  5. Place the shrimp in a deep fryer or shallow pan with oil preheated to degrees, flash fry for 1-2 minutes, remove and place on a plate lined with paper towel.
  6. Add the shrimp to the prepared salads and either top with the dressing or place a small bowl of dressing on each salad plate.
  • Category: appetizer, entrees, seafood, recipes