Main ingredients 🥩
CarrotCeleryRadishAvocadoArugulaEdible flowersFrozen sweet shrimpOlive oilWhite balsamic vinegar
Striker Chef's Sweet Shrimp Shaving Garden Salad
A visually stunning salad resembling a bouquet, featuring vegetables thinly shaved into noodle-like strands with a peeler for maximum crispness, topped with rich and sweet sweet shrimp.
🙋 Recommended for
- ⭐ Those looking for a spectacular and sophisticated appetizer salad for home parties or special occasions that will impress guests.
- ⭐ Those who want to experience the perfect ensemble of the sweet, moist texture of raw shrimp and the fresh, crisp crunch of vegetables.
Ingredients needed 🛒2 servings
- 1/3 carrot
- 1 stalk celery
- 2-3 radishes
- 1 avocado
- A little arugula and arugula flowers (or edible flowers)
- 10-12 frozen sweet shrimp
- 6 drizzles extra virgin olive oil
- 2 drizzles white balsamic vinegar
- A pinch of whole black pepper
Recipe 🍳
- Peel the carrot. Use a vegetable peeler to scrape off the tough outer fibers from the celery stalk.
- Prepare a bowl of ice-cold water. Use a peeler to shave the carrot and celery into long, thin ribbon-like strands and immediately immerse them in the ice water.
- Thinly slice the radishes or cut them into half-moons and add them to the ice water to maximize their fresh crispness.
- Halve the avocado, peel it, slice it thinly, and then use the back of a knife to gently spread the slices into long, wavy shapes.
- Thaw the frozen sweet shrimp. Gently press the tail to pop out the shrimp meat, rinse lightly in ice water, and pat dry with paper towels.
- Arrange the spread avocado slices in a circular, layered pattern around the edge of a round plate to create a raised border.
- Drain the vegetables completely from the ice water. Toss them with arugula leaves and pile them generously in the center of the avocado border.
- Tuck the prepared sweet shrimp among the vegetables and artfully arrange the reserved arugula flowers and edible flowers.
- Drizzle 6 drizzles of extra virgin olive oil and 2 drizzles of clear white balsamic vinegar evenly over the salad. Finish with a light sprinkle of black pepper.
- Shave carrots and celery into long strands, then soak with radishes in ice water to create curls.
- Arrange sliced avocado in a circular border around the plate.
- Carefully remove sweet shrimp meat and lightly pat dry with paper towels.
- Mix drained vegetables and arugula, then pile them volumetrically in the center of the avocado border.
- Top with shrimp and flower garnishes, then drizzle with olive oil, white balsamic vinegar, and pepper.
Cooking tips 💡
- Soaking the thinly shaved vegetables in ice water will create curly, permed-like shapes, adding wonderful dimension and liveliness to the salad.
- Sweet shrimp are very delicate and soft. When drying them, gently pat instead of pressing hard to avoid crushing their shape.
- To maintain the vibrant, bright colors of the vegetables, use clear white balsamic vinegar instead of dark balsamic vinegar. This is key.
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