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Shrimp Salad

Pikantne Appetizers Fusion cuisine 40 min Medium 15 wyświetleń ~58.92 PLN - (0)
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Description

A light, elegant shrimp salad is a delicious appetizer for New Year's Eve 2025 — it combines juicy, pink shrimp with creamy avocado, a crunchy mix of greens, and a refreshing yogurt and lemon juice dressing. The dish features a contrast of textures (delicate shrimp, soft avocado, crunchy pine nuts) and a fresh, slightly tangy flavor that perfectly whets the appetite before the main course. Serve chilled or at room temperature in portions for 4 people; it looks very impressive served on a large white platter with lemon leaves and fresh parsley or cilantro for decoration.

Składniki (16)

Servings:
4
  • Raw shrimp (peeled) 400 g
  • Salad mix 200 g
  • Avocado 1 szt.
  • Cherry tomatoes 200 g
  • Fresh cucumber 150 g
  • Red onion 0.5 szt.
  • Garlic 2 ząbki
  • Olive oil 45 ml
  • Greek yogurt (thick, natural) 100 g
  • Dijon mustard 10 g
  • Lemon juice 30 ml
  • Lemon zest (grated) 1 łyżeczka
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Pine nuts (toasted) 30 g
  • Chili flakes (optional) 1 łyżeczka
💰 Szacowany koszt dania: ~58.92 PLN (14.73 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the shrimp

1

If you are using frozen shrimp, transfer them to a strainer and thaw gradually in cold water for about 10-15 minutes. After thawing, rinse the shrimp under cold water, place them on a paper towel, and dry thoroughly (tap with a dry towel). Remove any leftover shells and the intestine (the black thread on the back) — make a slit in the back with a knife and pull it out with tweezers.

Ingredients: Raw shrimp (peeled)
Use a colander and a large bowl. The safest way to thaw shrimp is in cold water (not warm, so they don't lose their firmness). Dry them thoroughly — wet shrimp will splatter in the pan.
2

In a bowl, mix 10 g (2 cloves) of finely grated garlic, 15 g of olive oil (1 tablespoon), 1 g of salt (part of 3 g), and 1 g of freshly ground pepper. Add the shrimp and thoroughly coat each piece in the marinade. Set aside for 8-10 minutes — a short marinade will add flavor without softening the shrimp.

Ingredients: Raw shrimp (peeled), Garlic, Olive oil, Salt, Black pepper
Use a wooden spoon or silicone spatula for mixing. Do not marinate the shrimp for longer than 30 minutes in an acidic marinade (lemon juice), as they will become rubbery.
3

Heat a large skillet (preferably 26-28 cm) over medium-high heat. When the skillet is hot, pour in 15 g of oil (1 tablespoon). Arrange the shrimp in a single layer, do not overcrowd. Fry for 2-3 minutes on one side until the shrimp turn pink and the edges slightly curl, then flip and fry for another 1-2 minutes. The shrimp are ready when the meat is opaque, firm, and springy — do not cook longer to avoid them becoming rubbery.

Ingredients: Raw shrimp (peeled), Olive oil
It's best to fry in batches if the pan is not large enough. Use a metal or silicone spatula. Be careful of oil splatter. If you want, you can briefly grill them on a grill pan (2-3 minutes per side).

Additions

4

In a small, dry skillet, toast the pine nuts for 2-3 minutes over medium heat, shaking the skillet every few seconds — remove immediately when they start to lightly brown, as they can burn quickly. Set aside to cool.

Ingredients: Pine nuts (toasted)
Use a dry, clean pan. Keep an eye on them at all times — burnt nuts have a bitter taste. As an alternative, you can use roasted almonds.

Sauce

5

Prepare the dressing: in a bowl, combine 100 g of Greek yogurt, 10 g of Dijon mustard, 30 ml of lemon juice, and 2 g of grated lemon zest. Add 30 g of olive oil (2 tablespoons) and whisk vigorously with a whisk or fork until you achieve a smooth, slightly emulsified consistency (about 30-45 seconds). Season with 2 g of pepper and the remaining 2 g of salt to taste. The dressing should be creamy, slightly tangy, and cohesive — if it is too thick, add 1 teaspoon of water.

Ingredients: Greek yogurt (thick, natural), Dijon mustard, Lemon juice, Lemon zest (grated), Olive oil, Salt, Black pepper
Use a small bowl and a whisk or a jar with a lid (screw on and shake). The dressing can be prepared in advance and chilled. If you want a vegan version, replace yogurt with plant-based yogurt and omit honey (if used).

Preparing the vegetables

6

Wash and dry the salad mix leaves in a salad spinner. Cut the cherry tomatoes in half. Slice the cucumber lengthwise and cut into half-moons about 3-4 mm thick. Cut the avocado in half, remove the pit, run a knife between the flesh and the skin, and slice or dice it (about 1-2 cm). Slice the onion into very thin half-moons. When cutting the avocado, drizzle it with a little lemon juice to prevent browning.

Ingredients: Salad mix, Cherry tomatoes, Fresh cucumber, Avocado, Red onion, Lemon juice
Use a sharp knife and a cutting board. If you don't have a salad spinner, dry the lettuce with a paper towel by gently patting the leaves.

Assembly and serving

7

In a large bowl, gently mix the salad greens with 2-3 tablespoons of the prepared dressing (about 30 g) so that the leaves are lightly coated — do not drown the salad. On a serving platter, arrange the salad, then layer the sliced avocado, cherry tomatoes, cucumber, and red onion slices. Top with the hot (or slightly cooled) shrimp evenly. Drizzle with the remaining dressing and sprinkle with toasted pine nuts and, if you like heat, 2 g of chili flakes.

Ingredients: Salad mix, Greek yogurt (thick, natural), Avocado, Cherry tomatoes, Fresh cucumber, Red onion, Raw shrimp (peeled), Pine nuts (toasted), Chili flakes (optional)
Use a large platter for an impressive presentation. If you are preparing individual servings, divide the ingredients evenly among 4 plates. Do not drizzle everything at once — it's better to add the dressing gradually and season to taste.
8

Serve the salad immediately or chilled for a maximum of 10-15 minutes in the refrigerator. You can add thin slices of lemon and a few sprigs of fresh parsley or cilantro for decoration. The salad should be served fresh — the shrimp taste best when they are still slightly warm or at room temperature.

Ingredients: Raw shrimp (peeled), Salad mix, Avocado
Use cool plates if serving hot at the table. Do not store for longer than 24 hours (the lettuce will lose its crispness, and the avocado will darken).

Fun Fact

💡

Shrimp are a popular ingredient for appetizers at festive occasions due to their quick preparation and impressive appearance; in Mediterranean cuisine, they are often paired with lemon and olive oil, while in Asian and Latin American cuisines, spicy seasonings are added — this salad is a combination of both approaches.

Best for

Sylwester 2025 przyjęcie koktajlowe lekka kolacja przystawka na obiad świąteczny

Tips

🍽️ Serving

Serve on a large platter so that each guest can help themselves to a portion. Serve with thin slices of toasted bread or crackers; prosecco or dry sparkling wine pairs well with the drinks. If preparing in advance, keep the ingredients separate and assemble 10–15 minutes before serving.

🥡 Storage

Store the dressing and vegetables separately in airtight containers in the refrigerator for up to 24 hours. Shrimp can be stored in the refrigerator for up to 24 hours, but they are best when freshly prepared. To reheat the shrimp, use a quick sauté in a pan (1-2 minutes) — do not cook them again for a long time, as they will become tough.

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