Shrimp Cocktail Salad
6 servings
15 minutes
Shrimp cocktail salad is an exquisite and refreshing dish inspired by European cuisine. Its refined taste combines the lightness and freshness of vegetables, the tenderness of shrimp, and the spicy notes of apples. The roots of this salad trace back to the tradition of serving appetizers in glasses, where each portion looks like a culinary masterpiece. The flavor harmoniously blends the sweet juiciness of carrots and apples, the refreshing crunch of cucumbers, and the delicate sea texture of shrimp, highlighted by creamy mayonnaise and a hint of lemon juice acidity. An ideal dish for festive receptions, romantic dinners, or light summer treats – it delights not only the palate but also attracts attention with its original presentation. Garnished with parsley, this salad gains a touch of freshness and completeness, making it truly festive.
1
Peel the shrimp from the shell and remove the intestinal vein (it runs along the back). Boil water in a large pot, add salt, place the shrimp in and cook for no more than 3 minutes. Drain in a colander, let the water drain and cool.
- Shrimps: 250 g
2
Peel the apples, remove the core, grate them on a fine grater, and sprinkle with lemon juice. Wash the cucumbers, remove the ends, and grate them on a medium grater. Peel the carrots and grate them on a fine grater.
- Apple: 2 pieces
- Lemon juice: 2 tablespoons
- Cucumbers: 2 pieces
- Carrot: 2 pieces
3
Layer cucumbers, carrots, and apples in glasses or dessert bowls, spreading mayonnaise on each layer.
- Cucumbers: 2 pieces
- Carrot: 2 pieces
- Apple: 2 pieces
- Mayonnaise: 3 tablespoons
4
Layer shrimp in the glasses as the last layer (if using large shrimp, cut them into 3-4 pieces), garnish with parsley, and chill slightly before serving.
- Shrimps: 250 g
- Parsley: 2 stems