Swedish Shrimp Salad (Skagenröra)
Fold baby shrimp in a creamy lemon and dill dressing, perfect for appetizers and lunches.
Ingredients
- 300 grams Cooked Frozen Salad Shrimp
- ¼ cup Mayonnaise
- ¼ cup Sour Cream
- ½ piece Lemon zest and juice
- 1 teaspoon Dijon Mustard
- 2 tablespoon Fresh Dill finely chopped
- ½ teaspoon Onion Powder
- ¼ teaspoon Salt
Instructions
- Place the frozen cooked salad shrimps in a large bowl. Cover the frozen shrimp with cool water. Let them thaw 5-10 minutes or until fully pliable. Drain the thawed shrimp and squeeze out as much liquid from them as possible.300 grams Cooked Frozen Salad Shrimp
- Combine in a bowl, the mayo, sour cream, zest and juice of the half lemon, onion powder, salt, and chopped dill. Stir until well combined.¼ cup Mayonnaise, ¼ cup Sour Cream, ½ piece Lemon, 1 teaspoon Dijon Mustard, 2 tablespoon Fresh Dill, ½ teaspoon Onion Powder, ¼ teaspoon Salt
- Add the thawed shrimp to the bowl of dressing. Fold them in until coated. Cover and refrigerate until ready to serve.
- Prepare other toppings to serving with the shrimp salad, like pumpernickel toast, sliced cucumbers, and hard boiled eggs. Serve the Swedish Shrimp Salad with the toppings over a bed of crisp lettuce. Top with the optional salmon roe and enjoy.
Nutrition
Calories: 183kcalCarbohydrates: 3gProtein: 11gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 109mgSodium: 678mgPotassium: 130mgFiber: 0.5gSugar: 1gVitamin A: 253IUVitamin C: 8mgCalcium: 62mgIron: 0.3mg
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