Daikon and Shrimp Salad
- Gluten Free
- Lactose Free
- Energy Kcal 317
- Carbohydrates g 5.7
- of which sugars g 5.1
- Protein g 10.2
- Fats g 28.1
- of which saturated fat g 5.32
- Fiber g 2.7
- Cholesterol mg 157
- Sodium mg 611
- Difficulty: Easy
- Prep time: 25 min
- Serving: 4
- Cost: Average
PRESENTATION
If you're looking to shake things up with a salad that’s anything but ordinary, this daikon and shrimp salad is where you want to go. It's got the crunchy texture of daikon and carrots mixed with the fresh taste of shrimp. And really, I gotta say, the aromatic basil totally brings it all together. But you know what really makes this salad pop? The spicy, balsamic kick of wasabi. It's got that bold Asian flair—seriously good.
This shrimp and daikon salad uses typical East Asian ingredients to deliver layers of refreshing flavors and textures, making it just perfect for a summer gathering. If you're tired of the same old salad routine, the crisp and slightly sweet daikon and carrots will surprise you, no question. They pair perfectly with the punchy wasabi and the clean flavor of shrimp. And look, it’s no wonder this daikon radish and shrimp salad is a favorite when you want to impress without spending hours in the kitchen.
Thing is, when you want to serve something that sparks conversation, this Asian-inspired salad has you covered. Plus, it requires no cooking—which is awesome—especially on hot days. It stands out with its unique combo of daikon and shrimp salad with fresh basil and that unmistakable wasabi kick. Each bite is a little adventure. Crisp and cool one moment, zesty and moist from the shrimp the next. Plus, the basil adds a fresh lift to the whole dish.
Whether you’re pairing it with a glass of sparkling wine or just need a light yet flavorful starter, this shrimp and daikon salad really hits the mark. In Asia, seafood salads are a summer staple, bringing together all those aromatic and tangy notes into a simple, no-fuss dish. It feels fancy without the effort. With its bright colors and lively taste, this salad easily jumps to the top of the list for anyone looking to shake up their appetizer game. Perfect for when you want something light, cool and delicious, this dish will surely leave a lasting impression on your guests. For sure.
INGREDIENTS
- Shrimps 12
- Daikon radish 2.8 oz (80 g)
- Carrots 1 cup (100 g)
- Poppy seeds to taste
- Salt to taste -
- Lemons 1 -
- Basil to taste -
- Extra virgin olive oil to taste -
- for the wasabi mayonnaise
- Egg yolks 1
- Rice vinegar 2 tsp (10 g)
- Wasabi 0.4 tsp (2 g) - paste
- Peanut seed oil 5.67 tbsp (80 g)
- Fine salt to taste
How to prepare Daikon and Shrimp Salad
To prepare the daikon and shrimp salad, first make sure that your shrimp have been frozen at -0.4°F for at least 96 hours if you're not sure, we recommend freezing them and thawing before using them in the recipe. Shell the shrimp, removing the shell and legs 1, then detach the tail and finally, with a small knife, remove the black thread found on the back 2; for further information, consult our guide How to clean shrimp. Place the cleaned shrimp in a bowl, season with olive oil 3,
the salt flakes 4, lemon zest 5, and fresh basil leaves, breaking them with your hands 6.
Squeeze the lemon juice 7, pour it over the shrimp 8, and mix everything. Let the fish marinate at room temperature, just enough time to prepare the other components. Meanwhile, take care of the wasabi mayonnaise: in the tall glass of the mixer pour the egg yolk 9
Add salt 10, rice vinegar 11, wasabi paste 12, and add half of the seed oil.
Start to emulsify everything with the immersion blender, adding the remaining oil as well 13. Blend until you obtain a creamy and frothy sauce 14. Now prepare the vegetables: wash, peel the carrots, and using the same peeler, cut thin slices of carrots 15
Stack them on top of each other, then fold them in two and cut them into julienne strips 16. To preserve the bright color of the carrots, place them in a sieve submerged in a bowl with ice water 17. Repeat the same procedure for the daikon (preferring the sweeter top part): peel it 18
and then cut it into very thin slices with the peeler, then stack the slices on top of each other and cut into julienne 19. Add the daikon to the bowl with ice water 20. The vegetables are ready, you can drain them on a cloth 21
then gently pat them dry 22. Transfer the vegetables to a bowl, season with salt and olive oil 23. Everything is ready to serve: take a serving plate and place a pastry ring in the center, insert a layer of vegetables inside 24
then add the shrimp 25 and gently remove the pastry ring. Garnish the plate with wasabi mayonnaise 26 and poppy seeds 27. Your daikon and shrimp salad is ready to be enjoyed!