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Tiger Shrimp Salad: Your New Summer Salad Go-To

This salad comes drizzled with a decadent creamy sauce and is perfect as a starter, brunch dish or late supper…

Recipe words and photo: Woman’s Weekly/REX/Shutterstock

It’s hard to find someone who doesn’t love juicy, tender tiger prawns as the main ingredient in super salad inspiration. And this recipe livens things up with delicious additions like light and aromatic truffle vinaigrette and everyone’s favourite velvety, melt-in-your mouth diced avocado. Plus, beurre blanc, that classic and creamy French sauce known to be a great accompaniment to fish and seafood, makes it all the more mouthwatering.



  • Tiger shrimps (U10)
  • 5 g mixed leaves
  • 5g tomato concasse, diced
  • 4g button mushrooms, chopped
  • 2g crispy shallots, chopped
  • 15ml truffle vinaigrette
  • 15g avocado, diced
  • 200g butter
  • 1g chives

Ingredients beurre blanc:

  • 50g shallots, finely diced
  • 100ml rice vinegar
  • 100 ml double cream
  • 50g butter

Heat the butter in a saucepan until melted, then poach the prawns for five-six minutes or until pink and just cooked. Remove the prawns from the butter and keep warm. Reserve the butter. Combine all the salad ingredients in a bowl, season and dress. Arrange the salad on a square plate, spread the chopped chives and line the shrimps in front. Drizzle with beurre blanc.

For beurre blanc:
Reduce the vinegar and shallot until almost dry, whisk in double cream and bring to simmer, gradually whisk in the butter to create an emulsion and season.

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