Crisp cucumber, soft boiled eggs, avocado, broccoli, and succulent pieces of shrimp in a creamy dressing, this Japanese Shrimp Salad is so easy and delicious in every bite. A perfect salad to be thrown together for a lunch on the go!

Shrimp and Broccoli Salad 

INGREDIENTS

• 6-7 shrimp
• ½ Tbsp potato starch/cornstarch (to clean shrimp)
• pinch kosher/sea salt (I use Diamond Crystal; Use half for table salt)
• 1 Tbsp sake
• 6 oz broccoli florets (6 oz = 170 g)
• 1 avocado
• 2 large eggs (50 g each w/o shell)
• 1 cucumber Persian/Japanese cucumbers (I use Persian cucumber here)

Dressing

• 2-3 Tbsp Japanese mayonnaise (See Notes for substitution)
• 1 tsp milk (or heavy cream)
• ½ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)
• freshly ground black pepper

INSTRUCTIONS

1. Gather all the ingredients.

   

2. Clean shrimp with corn starch and devein (See How to Clean Shrimp). Keep the shell on so the shrimp won’t lose the flavor while being cooked.

3. Bring water to a boil in a medium saucepan. Add sake and salt (to remove smell) and the shrimp and reduce the heat to medium. Cook uncovered for 2 minutes or until the shrimp turns pink.

4. Monitor closely to avoid overcooking. The meat of uncooked shrimp will turn from translucent (raw)to pink and opaque (cooked). Remove with a mesh strainer to a bowl of iced water to let cool. The ice bath will help the shrimp have a firm texture.

5. Peel the shrimp shell and cut into bite-size pieces.

6. In a small saucepan, bring water to a boil. Once boiling, lower the heat to medium and cook the eggs for 10 minutes. Transfer the eggs to iced water and let cool for 3 minutes to stop cooking.

7. Peel the eggshell and cut into small pieces.

8. Cut broccoli florets in bite-size pieces. Bring water to a boil in the medium saucepan and cook broccoli for 1 minute or till tender. Watch closely to avoid overcooking.

9. Transfer to iced water to stop cooking further and drain well.

10. Peel the cucumber and cut it in half lengthwise. Then cut into ¼ inch slices.

11. Cut avocado into cubes and scoop out the avocado into a large bowl with a spoon.

12. Put all the ingredients in the bowl, and add mayonnaise and milk.

13. Sprinkle salt and freshly ground black pepper and toss all together. Add more salt and pepper to taste, if desired. Serve chilled or at room temperature.

RECIPE NOTES

 Japanese Mayonnaise: It will not be exactly the same, as it completely lacks the rich egg yolk flavors, but this is the closest substitution that I could come up with.

 

For 1 cup of American mayonnaise (I use Best Foods/Hellmann’s Mayonnaise), add 2 Tbsp rice vinegar and 1 Tbsp sugar.  And whisk until sugar dissolves.

 

For 1 Tbsp of American mayonnaise, add 1/2 tsp rice vinegar and 1/8 tsp sugar.  And whisk until sugar dissolves.

https://www.justonecookbook.com/shrimp-salad-recipe/