Refreshing Shrimp Salad with Pre-cooked Cocktail Shrimp
Easy and Delicious Shrimp Salad Recipe
Hello everyone! Today, I’m excited to share a recipe for a refreshing ‘Shrimp Salad’ that will make your meals more vibrant and delicious. First, let’s talk about the ‘pre-cooked cocktail shrimp’ used in this recipe. ‘Pre-cooked’ (or ‘jasuk’ in Korean) means it has already been boiled once. ‘Cocktail’ refers to the shrimp’s tail, which resembles the garnish on a cocktail glass. So, pre-cooked cocktail shrimp are shrimp that have been peeled, deveined, and boiled once, with only the tail remaining, then frozen. This makes them incredibly convenient, saving you a lot of preparation time! Now, let’s use these tasty cocktail shrimp to create a delightful shrimp salad that’s perfect for whetting your appetite. The combination of fresh greens and plump shrimp is outstanding, making it ideal for brunch or a light meal. Give it a try at home!
Salad Ingredients- 100g mixed salad greens (a variety of salad vegetables)
- 1 hard-boiled egg
- 10 pre-cooked cocktail shrimp, peeled and deveined
- 5 Tbsp canned corn kernels
- 2 Tbsp cashews (or other nuts like walnuts or almonds)
- 5 dried tangerine chips (or fresh tangerine segments)
- 1 container plain yogurt (your preferred size)
- 1 tsp beetroot powder (for color and nutrients)
Cooking Instructions
Step 1
First, prepare the accompanying ingredients for the salad. Mixed salad greens are readily available at most supermarkets. While I dried the tangerine chips myself using a food dehydrator, you can use store-bought tangerine chips or fresh tangerines, peeled and cut into bite-sized pieces. Feel free to substitute cashews with other nuts like walnuts or almonds for a similar delicious result.
Step 2
Gently rinse the prepared mixed salad greens under cold water and drain them well. This step helps to keep the greens fresh and maintain their crisp texture.
Step 3
Add 5 tablespoons of canned corn kernels to the drained mixed salad greens. The popping texture and sweetness of the corn will enhance the overall flavor of the salad. Lightly toss the greens and corn together.
Step 4
Although the pre-cooked cocktail shrimp are already cooked, we’ll give them a quick blanch to enhance their flavor. Bring water to a boil, add 2 tablespoons of cooking sake (or mirin), and briefly blanch the cocktail shrimp for about 1 minute. This helps remove any fishy odor and brings out the shrimp’s naturally firm, snappy texture. After blanching, immediately rinse them under cold water to cool them down, then drain thoroughly in a colander.
Step 5
Prepare the dressing. In a bowl, combine 1 container of plain yogurt with 1 teaspoon of beetroot powder. Mix well until the powder is fully incorporated. The beetroot powder will give the dressing a beautiful pink hue and add a subtle flavor, along with nutritional benefits.
Step 6
Peel the hard-boiled egg and slice it into rounds. The egg will add a creamy element to the salad. You can also add avocado or cherry tomatoes for extra flavor and texture.
Step 7
Now it’s time to assemble the salad attractively. Arrange the mixed greens and corn mixture in the center of your serving plate. Artfully place the blanched cocktail shrimp, dried tangerine chips, sliced hard-boiled egg, and crunchy cashews around the greens. Placing the tangerine chips upright can create a more visually appealing presentation. Finally, serve with the beetroot yogurt dressing and enjoy your delicious, homemade shrimp salad!
