Recipe for: Grilled shrimp with garlic butter and young carrot salad with horseradish - photo 1
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Recipe for: Grilled shrimp with garlic butter and young carrot salad with horseradish

Spicy Dishes for Special Occasions Grilling Salads 50 min Medium 0 views ~81.94 PLN * - (0)
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Description

A summery, modern fusion of flavors: juicy grilled shrimp served with aromatic garlic butter and a refreshing young carrot salad with a hint of horseradish. The dish combines classic grilling techniques with the contrast of a creamy, slightly spicy horseradish and sour cream dressing. Perfect for a garden party, dinner for guests, or as an impressive main course during a summer meal. Visually, the dish plays with intense colors: pink shrimp with glistening butter, bright orange ribbons of carrot, and green parsley leaves. Serve with extra lemon on the side and optionally with a slice of grilled bread.

Ingredients Used

Ingredients (12)

Servings:
4
  • Shrimp 600 g
  • Butter 100 g
  • Garlic 3 clove (~15 g)
  • Lemon 1.3 pcs (~100 g)
  • Rapeseed oil 30 g
  • Young carrot 500 g
  • Horseradish 30 g
  • Sour cream 150 g
  • 🌿 Spices
  • Salt 0.1 pinch (~4 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Parsley 15 g
  • Honey 15 ml
💰 Estimated dish cost: ~81.94 PLN (20.49 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Garlic butter

1

Prepare garlic butter: weigh out the butter (100 g) and place it in a small saucepan or metal bowl. Peel the garlic and crush or finely chop it. Grate the zest from half a lemon (only the yellow part) using a fine grater. In the saucepan, melt the butter over very low heat, stirring with a wooden spoon. Add the garlic and lemon zest to the melted butter, heating for another 30–45 seconds until the garlic releases its aroma but does not brown. Remove from heat and add 1/2 of the lemon juice (about 25 g), mixing well. Season with a pinch of salt and 1 pinch of pepper. Set aside 2/3 of the butter to cool in a bowl (to be used for drizzling over the shrimp), and you can leave 1/3 to mix with oil for the shrimp marinade.

Ingredients: Butter, Garlic, Lemon, Salt, Black pepper
Use a small stainless steel saucepan or a heatproof bowl; stir with a wooden spoon. Do not allow the garlic to brown (bitter notes) – if it starts to color, remove it from the heat immediately. If you don't have a lemon zester, use finely chopped zest.

Shrimp Marinade

2

Prepare the shrimp: if the shrimp are shell-on, partially peel them leaving the tail for aesthetics. Rinse quickly under cold water and dry with a paper towel — this is very important, as water prevents nice browning. In a large bowl, mix 30 g of rapeseed oil with 30 g of garlic butter (previously drained) and 10 g of lemon juice. Add the shrimp (600 g) to the marinade and gently mix so that each piece is lightly coated. Set aside for 10–15 minutes at room temperature (no longer than 30 minutes to avoid "cooking" the meat with lemon).

Ingredients: Rapeseed oil, Butter, Lemon
Use a large bowl made of steel or glass; mix with a silicone spatula or spoon. Do not marinate too long in lemon juice — the shrimp protein can bind and become rubbery.

Salad

3

Prepare the carrots: scrub the young carrots (500 g) and trim the ends. If the skin is tender, there is no need to peel; if it is tougher, peel it thinly. Using a vegetable peeler, make ribbons from the carrots or cut them into thin julienne. Place the carrots in a large bowl.

Ingredients: young carrot
Use a vegetable peeler or a mandoline (set to a thin blade). If you don't have one, slice the carrot very thinly with a knife. Be careful with your fingers when using the mandoline.
4

Prepare the horseradish dressing: in a small bowl, mix the sour cream (150 g) with the horseradish (30 g). Add 15 g of lemon juice (about half a lemon), season with salt (1–2 g) and pepper (1 g). If you want to soften the spiciness, optionally add honey (15 g) — start with half and adjust to taste. Mix vigorously until the dressing is smooth and creamy. Drizzle the dressing over the carrots and gently combine, coating the carrot ribbons with the dressing. Let it sit for 10 minutes to allow the flavors to meld.

Ingredients: Sour cream, horseradish, Lemon, Salt, Black pepper, Honey
Use a small bowl and a whisk or fork. Taste the dressing after adding the horseradish — the spiciness can vary between products. Additionally, you can add honey to mellow the heat.

Grilling

5

Preheat the grill (or grill pan) to medium-high heat — it should reach 200–230°C. If you are using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning. Thread the shrimp onto the skewers lengthwise or grill them loose on the rack/pan.

Use a grill handle to turn the skewers or kitchen tongs. Check the temperature by touch (not with your hand): the grill should be hot. If you are using a charcoal grill, wait until the coals are covered with light ash.
6

Grill the shrimp for 2–3 minutes on one side without moving them, until the edges start to turn opaque and golden stripes appear; flip and grill for 1.5–2 minutes on the other side. In the last minute, generously brush the shrimp with the prepared garlic butter to glaze them and enhance the flavor. The shrimp are ready when the meat is firm, white/pink, and curls into a "U" shape — if they curl tightly into a "C," they are overcooked.

Ingredients: Butter, Garlic
Use a silicone brush or a spoon for basting. Don't prolong grilling — shrimp heat up very quickly and become rubbery. If you are using a grill pan, follow the same rhythm.

Serving

7

On a large platter, arrange the young carrot salad. Top it evenly with grilled shrimp (you can leave a few whole for decoration). Drizzle the remaining garlic butter over the shrimp for extra shine (about 2 tablespoons of butter). Sprinkle with finely chopped parsley (optional 15 g). Place lemon wedges on the side for squeezing before eating.

Ingredients: young carrot, Butter, Parsley, Lemon
Use a wide plate or platter to make the presentation look impressive. Additionally, you can add mint or arugula leaves for contrast, but it's not necessary.

Serving

8

Serve immediately while the shrimp are still warm: guests should receive a portion of shrimp on the salad, drizzled with lemon. If you prepare the salad in advance, keep it in the refrigerator until serving, and grill the shrimp last, just before serving, so they are hot and firm.

Ingredients: young carrot, Lemon
Use warm plates to serve the shrimp on the cold salad – this way the temperature contrast is pleasant. Do not reheat the shrimp in the microwave, as they will become rubbery.

Fun Fact

💡

In the kitchens of the Baltic and coastal regions, shrimp were often served with butter and lemon; adding horseradish to the salad refers to the Polish tradition of using sharp roots to enhance the flavor of simple vegetables.

Best for

letnie przyjęcie w ogrodzie kolacja dla gości uroczysta kolacja latem

Tips

🍽️ Serving

Serve immediately after grilling the shrimp. Arrange the salad as a base, place the shrimp on top, and add extra garlic butter in a small bowl. For those who enjoy spicy flavors, serve additional horseradish on the side. It pairs wonderfully with chilled white wine or light beer.

🥡 Storage

Store the carrot salad in the refrigerator in a closed container for up to 48 hours. Grilled shrimp are best eaten immediately; if there are leftovers, cool them quickly and store in the refrigerator for up to 24 hours. Reheating: gently in a pan over low heat with a little butter, just until warmed (1–2 minutes). Re-grilling at high temperature is not recommended.

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