Recipe for shrimp salad
A delicious shrimp salad is always good, especially when, as here, it is accompanied by fresh vegetables and crispy beetroot sprouts.
The salad is easy to make, and the interplay between the vegetables, shrimp, and dressing works perfectly in this recipe.
Serve the salad as a light and tasty lunch or starter.
Ingredients
- 300 gram Prawns Large Greenland shrimp
- 100 gram Sour Cream can be substituted with skyr or plain yogurt
- 30 gram Mayonnaise
- 2.3 gram Sweet paprika
- 34 gram Ketchup
- Lemon Juice
- 4.2 gram Sugar
- Spices salt and pepper
- 0.5 pcs. Cucumber
- 2 pcs. Scallion – Spring Onions
- 2 pcs. Tomato
- 1 package Beetroot Sprouts
- 1 pcs. Lemon in quarters
Instructions
- If you are using frozen shrimp, they should ideally be thawed in the fridge overnight.
- Place the shrimp in a sieve and let them drain well. Then pat them dry with a kitchen towel.
- Mix crème fraîche, mayonnaise, ketchup, paprika, and sugar together in a bowl. Season the dressing with lemon juice, salt, and pepper.
- Add the drained shrimp to the dressing and divide the shrimp salad into a bowl or 4 serving glasses.
- Rinse the cucumber, halve it, and remove the seeds with a teaspoon. Cut the cucumber into thin slices.
- Rinse and slice the spring onions thinly.
- Rinse the tomatoes and cut them into wedges.
- Arrange the vegetables on top of the shrimp salad and garnish each portion with a lemon wedge and beetroot sprouts.
- Serve the dish with baguette as a starter or lunch dish.