share
cookmode
You must be logged in to bookmark
Log In / Sign Up
bookmark
Shrimp Salad with Roasted Pepper Mayonnaise

Shrimp Salad with Roasted Pepper Mayo & Veggies

A light and delicious salad… Perfectly Cooked Colossal Shrimp paired with a Roasted Pepper Mayonnaise with Crunchy Corn & Celery with Roasted Pepper Strips tossed in.
Shrimp Salad with Roasted Pepper Mayonnaise
Shrimp Salad with Roasted Pepper Mayonnaise with Fresh Corn Kernels, Celery & Roasted Pepper Strips.
Shrimp Salad with Roasted Pepper Mayonnaise
Shrimp Salad with Roasted Pepper Mayonnaise – Add a good dose of Fresh Dill!

Learn to make Mayonnaise from scratch!
Not difficult if you follow my step-by-step recipe ~ Roasted Peppers, Garlic, Vadalia Onions are blitzed in for flavor.

Why make your own Mayonnaise?

The flavor is incomparable – no unwanted ingredients (like natural flavoring… which is in all major brands, except organic.)¬†

Shrimp Salad with Roasted Pepper Mayo & Veggies
Serve the Shrimp Salad on individual leaf lettuce leaves – a beautiful and non-fussy presentation

A wonderful Shrimp Salad with a Roasted Pepper Mayonnaise you make from scratch! See my instructions for how to make mayonnaise by hand – fun & easy – take it slow. Roasted pepper adds a lovely color and flavor – veggies and crunch & color.

It is easy to roast a pepper over a gas flame
It is easy to roast a pepper over a gas flame
I'm loving Colossal Shrimp for the meaty texture and sweet flavor
I’m loving Colossal Shrimp for the meaty texture and sweet flavor
Ingredients for the Shrimp Salad with Roasted Pepper Mayo & Veggies
Ingredients for the Shrimp Salad with Roasted Pepper Mayo & Veggies
Ingredients for the homemade roasted red pepper mayonnaise
Ingredients for the homemade roasted red pepper mayonnaise
One large roasted pepper - half for the mayonnaise; half for the salad
One large roasted pepper – half for the mayonnaise; half for the salad
Cut the Colossal Shrimp in thirds - makes a bold statement
Cut the Colossal Shrimp in thirds – makes a bold statement
Mayonnaise Tutorial Step One: whisk egg yolk until creamy
Mayonnaise Tutorial Step One: whisk egg yolk until creamy

 

Step Two: Add oil DROP BY DROP until lighter in color and emulsified ~ then can add oil in a stream
Step Two: Add oil DROP BY DROP until lighter in color and emulsified ~ then can add oil in a stream
Toss the Shrimp Salad ingredients together with your wonderful Roasted Pepper Mayonnaise
Toss the Shrimp Salad ingredients together with your wonderful Roasted Pepper Mayonnaise
The finished Shrimp Salad close-up
The finished Shrimp Salad close-up

Enjoy!!
Karen

Shrimp Salad with Roasted Pepper Mayonnaise

Shrimp Salad with Roasted Pepper Mayo & Veggies

A wonderful Shrimp Salad with a Roasted Pepper Mayonnaise you make from scratch! See my instructions for how to make mayonnaise by hand - fun & easy - take it slow. Roasted peppers add a lovely color and flavor - veggies and crunch & color.
Prep Time: 25 minutes
Cook Time: 4 minutes
Total Time: 29 minutes
Servings: 8
Print Recipe Pin Recipe
Rate this Recipe

Ingredients

  • 2 pounds large shrimp I used "colossal" 13 - 15 a pound; defrosted*

For the Roasted Red Pepper Mayonnaise:

  • 1 large red pepper about 3/4 pound
  • 1 large egg yolk I use pasture raised
  • 1 cup safflower oil expeller pressed, or other oil
  • 3/4 teaspoon grated or minced garlic
  • 1/2 teaspoon dijon mustard
  • 1 teaspoon fresh lemon juice more to taste
  • 1/4 teaspoon sea salt
  • 2 tablespoons sweet onion finely chopped; such as Vidalia
  • 1/2 large roasted red pepper (from pepper above)

Ingredients for the Salad:

  • 1/2 large roasted red peppers cut into thin strips
  • 1/2 cup celery peeled, thinly sliced
  • 1 large ear fresh corn steamed 2 minutes; kernels removed
  • 8 large red leaf lettuce leaves 1 to serve each portion (optional)
  • 1/3 cup micro celery or microgreens optional, but love!

Instructions

Note:

  • You will make 1 cup of homemade mayonnaise - using 1/2 cup for this recipe.

Cook the shrimp

  • Add water half way up a 3 quart pot. When comes to a boil, add the defrosted shrimp and cook, stirring until opaque, cooked through and bright pink - about 4 minutes. THE COOKING TIME will depend on the size of the shrimp. (Smaller shrimp will cook faster.)
    Drain the shrimp in a colander in the sink; run cold water over until they are very cool. Peel and devein the shrimp (my shrimp have been already deveined - a time saver.)
    Place in a bowl to fit, cover, and refrigerate while you continue the recipe.

Roasting the Red Pepper

  • Roast the pepper over a gas flame, turning until charred all over. Place in a paper bag and seal tight. Leave in the bag until it has completely cooled - adds more flavor.
    Remove the black charred skin in the sink with running water, pushing the skin away; discard the core. Dry very well - cut pepper in half.
    HALF the pepper will be used for the mayonnaise; the other half used in the salad.

Step-by-Step: How to make Homemade Mayonnaise:

  • Add the egg yolk into a very clean 2 or 3 cup bowl. Place a damp paper towel on your work surface - add bowl on top - this stops it from slipping!
  • Measure 1 cup of oil in a 2 cup measuring cup.
    Add egg yolk to a 2 cup bowl, whisk until light colored, about 30 seconds. With a balloon whisk in hand add oil - just 2 small drops at a time, whisking in-between. DO NOT add more oil at this step - GO SLOW! Continue until about 1/4 cup of oil has been used - drop by drop until the mayonnaise gets thicker - changes to a much lighter color and thicker mass.
  • Only at this point can you add the oil in a thin stream. For the beginner - go slow drop by drop until really thickened before streaming in the remaining oil.
  • When all the oil has been absorbed - you will have a beautiful, thick & glossy mayonnaise - Bravo!
    Add HALF the mayo to a small food processor - save the other half for another recipe (you will be happy to have it!)

Roasted Red Pepper Mayonnaise:

  • Add HALF the mayo to a small food processor - save the other half for another recipe (you will be happy to have it!)
  • Add all the remaining ingredients for the Mayo - garlic through 1/2 of the roasted pepper to a small food processor and pulse until well combined and smooth. Refrigerate in a clean container - will thicken in the refrigerator.

Finish the Salad:

  • Cut the shrimp into large pieces; 3 per shrimp. Alternatively - can cut shrimp (some or all) in half or leave whole. Add to a mixing bowl to fit.
  • Add half of the Roasted Pepper Mayonnaise (1/4 cup) and mix well. Add celery, roasted pepper strips and corn, mix in.

Serve the Salad:

  • Add the salad to a large serving bowl - OR line each plate with a nice lettuce leaf, and tip with the Shrimp Salad.
    Pour remainin 1/4 cup Roasted Red Peper Mayonnaise over the salad.
    Top with micro celery or microgreens and serve!

Notes

* Large Shrimp, I used "colossal" 13 - 15 a pound; defrosted 
This recipe may not be reproduced without the consent of its author, Karen Sheer.
COURSE: Main Course, Salad
CUISINE: American
KEYWORDS: Healthy Shrimp Salad, Roasted Pepper Mayonaisse, Shrimp Salad
Nutrition Facts
Shrimp Salad with Roasted Pepper Mayo & Veggies
Amount per Serving
Calories
231
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
11
g
Cholesterol
 
154
mg
51
%
Sodium
 
795
mg
35
%
Potassium
 
282
mg
8
%
Carbohydrates
 
7
g
2
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
17
g
34
%
Vitamin A
 
2223
IU
44
%
Vitamin C
 
31
mg
38
%
Calcium
 
76
mg
8
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Shrimp Salad with Roasted Pepper Mayonnaise

Categories:

To say hello, discuss a recipe, share one, or have a comment - I would love to know what you think!

Leave a Reply

Your email address will not be published.

Recipe Rating




Close Cookmode
A Zest For Life
Sign up for our free weekly newsletter - delicious recipes and tips with a healthy twist.
Karen's obsession with food and style