Shrimp salad with carrot sauce
4 servings
30 minutes
Shrimp salad with carrot sauce is an exquisite combination of tender seafood and fresh vegetables, giving the dish lightness and refined taste. Chinese cuisine is famous for the harmony of ingredients, and this salad is no exception. The carrot sauce, with its sweet and sour notes, perfectly complements the juiciness of the shrimp, while vermouth adds a subtle aroma. Crunchy cucumbers and fresh celery provide textural contrast to the dish. This salad can be a wonderful appetizer or a light main course for those who appreciate vibrant flavors and healthy ingredients. It is perfect for summer dinners when you crave something fresh and unusual.
1
Peel the carrot, slice it into rounds, and boil in salted water. Cool the carrot and, adding some of the cooking water, lemon juice, salt, and pepper, blend it. Mix the resulting puree with vegetable oil. Add vermouth.
- Carrot: 1 piece
- Lemon juice: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Vegetable oil: 3 tablespoons
- Vermouth: 1 tablespoon
2
Boil the shrimp, peel them, drizzle with lemon juice, and salt.
- Shrimps: 200 g
- Lemon juice: 3 tablespoons
- Salt: to taste
3
Cut the cucumbers into strips.
- Cucumbers: 100 g
4
Cut the celery into thin rings.
- Celery: 1 piece
5
Combine cucumbers, shrimp, and celery. Dress the salad with carrot sauce.
- Cucumbers: 100 g
- Shrimps: 200 g
- Celery: 1 piece