Shrimp and Broccoli Salad (Video) ブロッコリーと海老サラダ

With avocado, boiled egg, cucumber, and succulent shrimp coated in a creamy dressing, this Japanese Shrimp and Broccoli Salad tastes more delicious with every bite. It‘s a light and refreshing recipe for lunch or dinner that‘s easy to make at home.

I loved seafood growing up in Japan where there are so many seafood choices. Besides various kinds of fish, one of my favorite ingredients from the ocean is shrimp.

Today I’m sharing a quick and delicious Shrimp and Broccoli Salad recipe made with shrimp, avocado, boiled eggs, and broccoli. These four ingredients have different textures and flavors, yet when you combine them all together, the result is a really nice and creamy flavorful salad.

Shrimp and Broccoli Salad from Japanese Deli

If you’re familiar with Osozai (お惣菜) or deli in a department store in Japan, this is one of the most popular salads – Broccoli & Shrimp Salad (ブロッコリーと海老サラダ). The recipe is quite simple and ingredients are likely to be in your fridge or pantry.

To replicate the flavor of the salad from deli stores, I highly recommend using Japanese mayonnaise for this recipe because Japanese mayonnaise and American mayonnaise tastes a bit different. Japanese mayonnaise is a bit sweeter and has a tangy taste. If you cannot find it, please try adding rice vinegar and sugar to your regular mayonnaise (click here for more info).

As a personal preference, I like my hard-boiled eggs to be cooked tiny bit on the soft side (but not soft-boiled eggs). The egg yolks should still show bright yellow in the center of the yolk and the texture is a bit soft. That way, when you mix it up with the rest of the ingredients, the moist egg yolks stay together instead of falling apart and gives nice bright color to the salad. If the egg yolk is fully cooked it’s likely to crumble apart.

How I Enjoy Shrimp and Broccoli Salad

I like this refreshing salad should be served slightly chilled, but you can serve it at room temperature as well. Don’t be afraid to add some salt to season the salad instead of adding more mayonnaise. Without salt, the taste can be a bit bland, and salt brings in all the flavor together nicely. The most interesting part of this salad for me as I mentioned before is the texture. The crisp cucumber with the soft texture of chopped eggs and avocado, mixed with succulent shrimp and tasty broccoli goes with many types of meal. I hope you enjoy this salad as much as my family does.

Watch How To Make Shrimp and Broccoli Salad

Delicious and simple salad with crisp cucumber, chopped soft-boiled eggs, avocado, and mixed with succulent pieces of shrimp and tasty broccoli.

Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.

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Shrimp and Broccoli Salad

4.77 from 21 votes

With avocado, boiled egg, cucumber, and succulent shrimp coated in a creamy dressing, this Japanese Shrimp and Broccoli Salad tastes more delicious with every bite. It‘s a light and refreshing recipe for lunch or dinner that‘s easy to make at home.

Print Pin

Video

Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

Servings: 2

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 6–7 pieces shrimp
• ▢ ½ Tbsp potato starch or cornstarch (to clean the shrimp)
• ▢ 1 pinch Diamond Crystal kosher salt
• ▢ 1 Tbsp sake
• ▢ 6 oz broccoli florets
• ▢ 1 avocado
• ▢ 2 large eggs (50 g each w/o shell)
• ▢ 1 Japanese or Persian cucumber (I use Persian cucumber here)

For the Dressing

• ▢ 2–3 Tbsp Japanese Kewpie mayonnaise (you can make homemade Kewpie mayo; or for each Tbsp of Kewpie mayo, you can substitute 1 Tbsp of American mayonnaise + ½ tsp rice vinegar + ⅛ tsp sugar)
• ▢ 1 tsp milk (or heavy cream)
• ▢ ½ tsp Diamond Crystal kosher salt
• ▢ freshly ground black pepper

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

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Instructions

 

• Gather all the ingredients.
  
• Devein 6–7 pieces shrimp and clean them with ½ Tbsp potato starch or cornstarch (see my tutorial on how to devein and clean shrimp). Keep the shells on so the shrimp won’t lose their flavor while cooking.
  
• Bring some water to a boil in a medium saucepan. Add 1 Tbsp sake and 1 pinch Diamond Crystal kosher salt (to remove the shrimp‘s odor). Add the shrimp and reduce the heat to medium. Cook, uncovered, for 2 minutes or until the shrimp turns opaque.
  
• Monitor closely to avoid overcooking. Remove with a mesh strainer to a bowl of iced water and let cool. The ice bath will help give the shrimp a firm texture.
  
• Peel the shrimp shell and remove the tails. Cut the shrimp meat into bite-size pieces.
  
• In a small saucepan, bring some water to a boil. Once boiling, lower the heat to medium and boil 2 large eggs (50 g each w/o shell) for 10 minutes. Transfer the eggs to iced water and let cool for 3 minutes to stop the cooking.
  
• Peel the eggshell and cut the boiled eggs into small pieces.
  
• Cut 6 oz broccoli florets into bite-size pieces. Bring some water to a boil in the medium saucepan and cook the broccoli for 1 minute or until tender. Watch closely to avoid overcooking.
  
• Transfer to ice water to stop the cooking, then drain well.
  
• Peel 1 Japanese or Persian cucumber in a striped pattern and cut it in half lengthwise. Then, cut crosswise into ¼-inch (6-mm) slices.
  
• Cut 1 avocado into cubes (see my tutorial on how to cut an avocado). Use a spoon to scoop out the avocado cubes into a large bowl.
  
• Put the shrimp, boiled egg, broccoli, and cucumbers into the bowl. Then, add 2–3 Tbsp Japanese Kewpie mayonnaise and 1 tsp milk.
  
• Sprinkle with ½ tsp Diamond Crystal kosher salt and freshly ground black pepper and toss it all together. Add more salt and pepper to taste, if desired. Serve chilled or at room temperature.
  

To Store

• You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days.

Notes

 

Nutrition

Calories: 315 kcal · Carbohydrates: 16 g · Protein: 11 g · Fat: 25 g · Saturated Fat: 5 g · Polyunsaturated Fat: 6 g · Monounsaturated Fat: 13 g · Trans Fat: 1 g · Cholesterol: 189 mg · Sodium: 432 mg · Potassium: 871 mg · Fiber: 9 g · Sugar: 3 g · Vitamin A: 985 IU · Vitamin C: 87 mg · Calcium: 88 mg · Iron: 2 mg

Author: Namiko Hirasawa Chen

Course: Salad

Cuisine: Japanese

Keyword: broccoli, shrimp

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