Shrimp Salad Recipe | Easy Japanese Recipes at

Shrimp Salad

Course: Salad
Cuisine: Japanese
Keyword: mayonnaise salad
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Author: Nami
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!


  • 6-7 shrimp
  • ½ Tbsp potato/corn starch (to clean shrimp)
  • pinch salt (kosher or sea salt; use half if using table salt)
  • 1 Tbsp sake
  • 6 oz broccoli florets (6 oz = 170 g)
  • 1 avocado
  • 2 large eggs
  • 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 salt (kosher or sea salt; use half if using 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 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 egg shell 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 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.