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.