Shrimp Creamy Salad
Shrimp Creamy Salad
Restaurant-Quality ‘Shrimp Creamy Salad’ to Make at Home
Introducing the ‘Shrimp Creamy Salad,’ a dish that brings a touch of elegant restaurant flair right into your home. Perfect for special occasions or when you want to elevate your everyday meals, this salad features plump, succulent shrimp paired with crisp, fresh vegetables and a velvety smooth creamy dressing. It’s a moment that transforms the ordinary into the extraordinary. 🍤🥦🥕🍓✨
Main Ingredients- 10 fresh shrimp, peeled (tails on optional)
- 1 head of broccoli, cut into florets
- 1/2 cucumber, sliced
- 1 piece of carrot (approx. 5cm long), thinly sliced
- 1 strawberry, sliced (for garnish)
Creamy Dressing- 1 Tbsp cream cheese, softened
- 1 Tbsp honey
- 2 Tbsp plain yogurt (unsweetened recommended)
- 1 Tbsp cream cheese, softened
- 1 Tbsp honey
- 2 Tbsp plain yogurt (unsweetened recommended)
Cooking Instructions
Step 1
Start by preparing the broccoli. Cut the broccoli into bite-sized florets. Bring a pot of water to a boil with a pinch of salt. Blanch the broccoli florets for about 1 minute. This helps to retain their vibrant green color and nutrients.
Step 2
Immediately transfer the blanched broccoli to an ice bath to stop the cooking process and cool them down. Drain thoroughly and cut into manageable, bite-sized pieces.
Step 3
Peel the cucumber and slice it about 0.5cm thick. You can cut it into half-moons or any shape you prefer. Aim for a crisp texture.
Step 4
Prepare the shrimp by peeling off the shells, leaving the tails on for a decorative touch if desired. Pat the shrimp dry with paper towels. Lightly coat the shrimp with all-purpose flour, ensuring an even layer for the batter to adhere to.
Step 5
In a bowl, combine about 3-4 tablespoons of tempura flour (or all-purpose flour) with cold water, gradually adding water until you achieve a smooth, slightly thick batter consistency – not too thin, not too thick. Crack in 1 egg and whisk everything together with a fork until well combined. (The batter consistency is key: too thin and it won’t coat well; too thick and the fried coating will be heavy.)
Step 6
Heat a generous amount of cooking oil (enough to submerge about 2/3 of the shrimp) in a deep pan or wok over medium-high heat until it reaches approximately 170°C (340°F). To test if the oil is ready, drop a small amount of batter; it should sizzle and float to the surface immediately.
Step 7
Carefully dip the floured shrimp into the prepared batter, letting any excess drip off. Gently lower the battered shrimp into the hot oil, making sure not to overcrowd the pan. Fry them until golden brown and crispy, turning occasionally to ensure even cooking.
Step 8
For perfectly fried shrimp, start with the oil at medium-high heat to quickly seal the outside. Once you add the shrimp, reduce the heat to medium to allow them to cook through evenly without burning. The goal is a crispy exterior and a tender, juicy interior.
Step 9
Coat the sliced carrots with the same batter and fry them in the remaining oil until golden and crisp. These add a lovely texture and color contrast to the salad. Remove them from the oil and drain on paper towels.
Step 10
To make the creamy dressing, combine 1 Tbsp softened cream cheese, 1 Tbsp honey, and 2 Tbsp plain yogurt in a small bowl. Whisk until smooth and well combined. Taste and adjust the sweetness or tanginess by adding more honey or yogurt, if desired.
Step 11
Wash and hull the strawberry, then slice it lengthwise into 2-4 pieces for garnish. Arrange the blanched broccoli, sliced cucumber, fried carrot pieces, and the crispy fried shrimp attractively on a serving plate. Finally, artfully place the sliced strawberries on top. Your beautiful Shrimp Creamy Salad is now ready to be enjoyed! 🍽️
