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Shrimp Salad with Creamy Dressing


Shrimp Salad with Creamy Dressing
Shrimps – 175 gms, shelled, deveined
Carrot – 1, peeled, diced
Potato – 1, peeled, diced
Egg – 3, small, harboiled, shelled, finely sliced
Pineapple – 1/4 diced
Cucumber – 1, small, diced
Tomato – 1, small, diced
Lettuce – torn, for garnish
Water – 3 to 4 cups (or as required)
Salt as per taste

For the dressing:
Butter – 1 1/2 tblsp
Whole Milk – 1/2 cup
Plain Flour – 1 1/2 tblsp
Salt – a small pinch
Sugar – 1/2 tsp
White Vinegar – 1/2 tsp
Nutmeg Powder – 1/8 tsp
Black Pepper Powder as per taste
Egg Yolk – 1, medium


1. Bring the water to a boil over high heat.
2. Add the potatoes and carrots.
3. Bring to a boil for 10 mintes and remove the vegetables.
4. Add the shrimps to the same boiling water and cook for a minute.
5. Remove the shrimps and keep aside.
6. Heat butter in a pan over medium flame.
7. Add the flour and stir well to make a smooth, thick paste.
8. Pour the milk and whisk well.
9. Add salt, sugar, vinegar, nutmeg and pepper powder.
10. wWhisk again for 3 to 4 minutes until it has a smooth consistency.
11. Remove the pan from the heat.
12. Add the egg yolk and whisk vigorously.
13. Keep aside to cool.
14. Place the lettuce leaves on a large plate.
15. Add the potatoes, carrots, shrimp, hardboiled eggs, pineapple, cucumber and tomato on top.
16. Drizzle the dressing on top and serve at once.

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