Shrimp Salad with Carrot Puree

Are you looking for a fresh appetizer, side dish or light lunch inspirations? Try our Nordic shrimp salad with a carrot puree.


15 min.


15 min.




Shrimp Salad:

2 cups cooked Nordic shrimp

½ cup cucumber

½ cup fennel

1 shallot

2 tsp. lime juice

2 tsp. olive oil

Salt and pepper


Carrot Puree:

2 cups diced carrots

4 tbsp. broth (chicken or vegetable)

2 tbsp. olive oil

Salt and pepper


1. Cut the cooked shrimps, cucumber, fennel and shallot in small pieces and deposit in a bowl.

2. Add the olive oil, lime juice, salt and pepper and mix. Store in the refrigerator while preparing the carrot puree.

3. In a casserole, heat the olive oil and the carrots. Cook slowly for 2 minutes, then add the broth. Cook until the carrot pieces are tender. Using a mixer or a robot, reduce the carrots into a smooth puree. Season with salt and pepper.

4. Poor the puree into 4-6 ramekins. Add the shrimp salad and garnish with fresh herbs and/or lime zest.