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

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    Crisp cucumber, soft boiled eggs, avocado, broccoli, and succulent pieces of shrimp in a creamy dressing, this Japanese Shrimp and Broccoli Salad is so easy and delicious in every bite. A perfect salad to be thrown together for a lunch on the go!

    This easy Shrimp and Broccoli features creamy avocado, crisp cucumber and hard boiled eggs. Makes a delicious side or one meal salad

    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.

     Avocado, Shrimp and Broccoli Salad served on a plate

    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.

    This Japanese Shrimp Salad also features avocado, broccoli, cucumber and hard-boiled egg

    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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    4.78 from 9 votes
    Avocado, Shrimp and Broccoli Salad served on a plate
    Shrimp and Broccoli Salad
    Prep Time
    10 mins
    Cook Time
    15 mins
    Total Time
    25 mins
    Crisp cucumber, soft boiled eggs, avocado, broccoli, and succulent pieces of shrimp in a creamy dressing, this Japanese Shrimp Salad is so easy and delicious in every bite. A perfect salad to be thrown together for a lunch on the go!
    Course: Salad
    Cuisine: Japanese
    Keyword: mayonnaise salad
    Servings: 2
    Author: Namiko Chen
    • 6-7 shrimp
    • ½ Tbsp potato starch/cornstarch (to clean shrimp)
    • pinch kosher/sea salt (I use Diamond Crystal; Use half for table salt)
    • 1 Tbsp sake
    • 6 oz broccoli florets (6 oz = 170 g)
    • 1 avocado
    • 2 large eggs (50 g each w/o shell)
    • 1 cucumber Persian/Japanese cucumbers (I use Persian cucumber here)
    • 2-3 Tbsp Japanese mayonnaise (See Notes for substitution)
    • 1 tsp milk (or heavy cream)
    • ½ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)
    • freshly ground black pepper
    1. Gather all the ingredients.

      Shrimp Salad Recipe Ingredients
    2. Clean shrimp with corn starch and devein (See How to Clean Shrimp). Keep the shell on so the shrimp won’t lose the flavor while being cooked.

      Ebi Chili 2
    3. Bring water to a boil in a medium saucepan. Add sake and salt (to remove smell) and the shrimp and reduce the heat to medium. Cook uncovered for 2 minutes or until the shrimp turns pink.

      Shrimp Salad Recipe 1
    4. Monitor closely to avoid overcooking. The meat of uncooked shrimp will turn from translucent (raw)to pink and opaque (cooked). Remove with a mesh strainer to a bowl of iced water to let cool. The ice bath will help the shrimp have a firm texture.

      Shrimp Salad Recipe 2
    5. Peel the shrimp shell and cut into bite-size pieces.

      Shrimp Salad Recipe 3
    6. In a small saucepan, bring water to a boil. Once boiling, lower the heat to medium and cook the eggs for 10 minutes. Transfer the eggs to iced water and let cool for 3 minutes to stop cooking.

      Shrimp Salad Recipe 4
    7. Peel the eggshell and cut into small pieces.

      Shrimp Salad Recipe 5
    8. Cut broccoli florets in bite-size pieces. Bring water to a boil in the medium saucepan and cook broccoli for 1 minute or till tender. Watch closely to avoid overcooking.

      Shrimp Salad Recipe 6
    9. Transfer to iced water to stop cooking further and drain well.
      Shrimp Salad Recipe 7
    10. Peel the cucumber and cut it in half lengthwise. Then cut into ¼ inch slices.
      Shrimp Salad Recipe 8
    11. Cut avocado into cubes and scoop out the avocado into a large bowl with a spoon.

      Shrimp Salad Recipe 9
    12. Put all the ingredients in the bowl, and add mayonnaise and milk.
      Shrimp Salad Recipe 10
    13. Sprinkle salt and freshly ground black pepper and toss all together. Add more salt and pepper to taste, if desired. Serve chilled or at room temperature.
      Shrimp Salad Recipe 11
    Recipe Notes

     Japanese Mayonnaise: It will not be exactly the same, as it completely lacks the rich egg yolk flavors, but this is the closest substitution that I could come up with.


    For 1 cup of American mayonnaise (I use Best Foods/Hellmann’s Mayonnaise), add 2 Tbsp rice vinegar and 1 Tbsp sugar.  And whisk until sugar dissolves.


    For 1 Tbsp of American mayonnaise, add 1/2 tsp rice vinegar and 1/8 tsp sugar.  And whisk until sugar dissolves.


    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.


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