Description
This Nordic Shrimp Salad is a fresh and protein-rich dish inspired by Scandinavian flavors. Sweet, tender shrimp combine with crunchy vegetables and a creamy, tangy dressing for a refreshing meal. Serve it on a bed of lettuce, in lettuce cups, on toast, or even inside an avocado for a delicious twist!
Ingredients
Units
Scale
Poached Shrimp:
- 2 tsp sea salt
- 2 lemons, halved
- 3 bay leaves
- 1 handful fresh thyme leaves
- 1 handful fresh flat-leaf parsley
- 3 tbsp seafood seasoning (Old Bay or Zatarain’s shrimp boil)
- 1 1/2 lbs large or jumbo shrimp (with shells, heads, and tails on)
Nordic Shrimp Salad:
- 1 1/2 lbs shrimp, poached and cooled, coarsely chopped if desired
- 1/2 cup finely diced cucumber (see Notes)
- 1/2 cup finely diced celery
- 1/3 cup finely diced radish
- 1/4 cup minced red onion (adjust to taste)
- 2 tbsp fresh chopped dill, plus more for garnish
- 2 handfuls fresh lettuces, chopped (for serving)
Dressing:
- 1/4 cup mayonnaise
- 1/3 cup Skyr or Greek yogurt
- 1 tsp Dijon mustard
- 2–3 tsp lemon juice
- Salt and pepper, to taste
Instructions
Poached Shrimp:
- Fill a large pot with about 6 cups of water. Add the salt and squeeze in the lemon juice, then drop in the lemon halves. Add the herbs and seafood seasoning. Bring to a boil over medium-high heat and let simmer for 5 minutes to infuse the flavors.
- Reduce heat to medium-low and add the shrimp. Simmer, uncovered, for 4-5 minutes, or until shrimp are bright pink and curled.
- Using a slotted spoon, transfer the shrimp to a bowl of ice water. Let them chill thoroughly before peeling.
Nordic Shrimp Salad:
- In a large bowl, combine the cooled, dry shrimp with the diced cucumber, celery, radish, red onion, and chopped dill.
- In a small bowl, whisk together the mayonnaise, Skyr (or Greek yogurt), and 2 tsp lemon juice. Add Dijon mustard, salt, and pepper. Adjust seasoning and consistency with additional lemon juice if needed.
- Pour the dressing over the shrimp mixture and toss to coat. Garnish with extra fresh dill.
- Serve over chopped fresh lettuce, in lettuce cups, on toast, or inside an avocado.
Notes
- For extra crunch, use Persian or English cucumbers, which have thinner skins and fewer seeds.
- If you prefer a lighter dressing, you can substitute more Skyr or Greek yogurt for the mayonnaise.
- This salad can be made a few hours ahead and stored in the fridge to let the flavors meld.
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 3g
- Sodium: 890mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 220mg