Shrimp Salad With Wasabi And Pickled Ginger Recipe

Name: Shrimp Salad With Wasabi And Pickled Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb extra-large shrimp, 21-25 peeled deveined and tails removed; 1/4 cup fresh lemon juice, plus 1 additional tablespoon spent halves reserved; 5 sprigs fresh parsley leaves; 1 teaspoon whole black peppercorns plus ground black pepper; 1 tablespoon sugar; table salt; 1/4 cup mayonnaise; 2 teaspoons wasabi powder; 1 stalk celery, minced about 1/3 cup; 2 tablespoons pickled ginger; 2 scallions, white and green parts sliced thin; 1 tablespoon toasted sesame seeds

Servings: persons

1 lb extra-large shrimp, 21-25 peeled deveined and tails removed
1/4 cup fresh lemon juice, plus 1 additional tablespoon spent halves reserved
5 sprigs fresh parsley leaves
1 teaspoon whole black peppercorns plus ground black pepper
1 tablespoon sugar
table salt
1/4 cup mayonnaise
2 teaspoons wasabi powder
1 stalk celery, minced about 1/3 cup
2 tablespoons pickled ginger
2 scallions, white and green parts sliced thin
1 tablespoon toasted sesame seeds

1
Combine shrimp, 1/4 cup lemon juice, reserved lemon halves, parsley sprigs, whole peppercorns, sugar, and 1 teaspoon salt with 2 cups cold water in medium saucepan. Place saucepan over medium heat and cook shrimp, stirring several times, until pink, firm to touch, and centers are no longer translucent, 8 to 10 minutes (water should be just bubbling around edge of pan and register 165 degrees on instant-read thermometer). Remove pan from heat, cover, and let shrimp sit in broth for 2 minutes.
2
Meanwhile, fill medium bowl with ice water. Drain shrimp into colander, discard lemon halves, herbs, and spices. Immediately transfer shrimp to ice water to stop cooking and chill thoroughly, about 3 minutes. Remove shrimp from ice water and pat dry with paper towels.
3
Whisk together mayonnaise, wasabi, celery, remaining tablespoon lemon juice, ginger, scallion, and sesame seeds in medium bowl. Cut shrimp in half lengthwise and then each half into thirds; add shrimp to mayonnaise mixture and toss to combine. Adjust seasoning with salt and pepper and serve.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb extra-large shrimp, 21-25 peeled deveined and tails removed, 1/4 cup fresh lemon juice, plus 1 additional tablespoon spent halves reserved, 5 sprigs fresh parsley leaves, 1 teaspoon whole black peppercorns plus ground black pepper, and more.

Yes, Shrimp Salad With Wasabi And Pickled Ginger falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Shrimp Salad With Wasabi And Pickled Ginger

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions