Broccoli and shrimp tartare salad is a creamy, crisp, and satisfying dish that brings together simple ingredients with sophisticated flair. Lightly steamed broccoli and plump shrimp form the foundation, while the egg-based tartare-style dressing adds a rich, velvety finish. Whether served as a light lunch, a shareable side, or an elegant appetizer, this refreshing salad delivers a delightful mix of texture and flavor in every forkful.
Ingredient Breakdown
The main star, broccoli, offers a firm crunch and earthy undertone that balances beautifully with the richness of the dressing. Steaming it until just tender preserves its vivid green hue and satisfying bite. Shrimp adds subtle sweetness and a juicy, briny character that stands up well to the bold tartare base. Use medium-sized shrimp for the perfect balance between texture and ease of eating.
Boiled eggs bring structure and creaminess when mashed, helping to bind the dressing into a hearty, spoonable consistency. Mayonnaise acts as the luscious base, while whole-grain mustard adds depth and subtle sharpness. Rice vinegar cuts through the richness with its gentle acidity, tying all the elements together with a delicate tang. Salt and black pepper finish the mix with essential seasoning and a touch of heat.
Step-by-Step Preparation Guide
Begin by trimming the broccoli, cutting it into uniform, bite-sized florets for even cooking and easy serving. Steam the florets in the microwave until tender-crisp—about 3 to 4 minutes—then immediately drain and season lightly with salt while still warm to help it absorb flavor.
Meanwhile, boil the shrimp in lightly salted water until they turn pink and opaque, which should take just a few minutes. Once cooked, peel and let them cool completely.
Prepare the tartare-style dressing by finely chopping or mashing two boiled eggs in a mixing bowl. Stir in mayonnaise, whole-grain mustard, and rice vinegar until the mixture is smooth and cohesive.
In a large bowl, combine the cooled shrimp and steamed broccoli with the prepared dressing. Gently fold the ingredients together until evenly coated. Finish with a touch of salt and freshly ground black pepper. The salad can be served immediately, but chilling it for 15–20 minutes allows the flavors to meld beautifully.
Recipe Tips & Frequently Asked Questions
Best method for steaming broccoli while preserving its vibrant color
Steam in the microwave or over the stovetop with minimal water for just a few minutes. Immediately drain and spread out to cool, which prevents overcooking and maintains the bright green color.
How to avoid overcooking shrimp
Watch closely; shrimp are done as soon as they curl into a ‘C’ shape and lose their translucence. Overcooked shrimp become rubbery and dull in flavor.
Chopping vs. mashing eggs for optimal dressing texture
Chopped eggs add texture and chunkiness, while mashed eggs result in a smoother, more cohesive dressing. Choose based on your preferred consistency.
Balancing the tartness of the dressing
Start with one teaspoon of rice vinegar and adjust gradually. You can also offset sharpness by increasing the mayonnaise slightly.
Chilling the salad for better flavor melding
Let the salad rest in the fridge for 15–30 minutes after mixing. This enhances the flavor and slightly thickens the dressing.
Can I use frozen shrimp?
Yes, thaw completely and pat dry before boiling. Avoid pre-cooked shrimp as they can become tough when reheated.
How long can this salad be stored?
Store in an airtight container in the refrigerator for up to 2 days. Stir before serving again.
Can the dressing be made in advance?
Absolutely. Make the tartare mixture up to 24 hours ahead and keep it chilled until ready to combine with the broccoli and shrimp.
Is there a substitute for rice vinegar?
White wine vinegar or lemon juice works well as a mild acidic replacement.
Should this be served cold or at room temperature?
It’s best served chilled, but you can let it rest at room temperature for 10–15 minutes before serving for a softer texture and more rounded flavor.
What to Serve With This Recipe
Serve alongside slices of crusty baguette, crostini, or seeded crackers for a contrast in crunch and a convenient way to scoop up the salad. For a light lunch, pair with a cold pasta salad or a chilled cucumber soup.
As part of a brunch spread, arrange it on lettuce cups or small tart shells for individual servings. It also works beautifully plated atop toasted sourdough or as a vibrant starter for a seafood-themed dinner.
Creative Variations
Swap out the shrimp for crab meat, diced smoked salmon, or pan-seared tofu for different takes on the same base. Add briny elements like chopped capers or gherkins for extra zing, or toss in a handful of fresh dill or chervil to brighten the flavor profile.
Transform this into a sandwich filling by layering it between toasted bread with crisp lettuce, or spoon it over baked potatoes for a creamy, protein-packed topping that feels both comforting and elevated.
Broccoli and shrimp tartare salad is a dish that proves simple ingredients can deliver big on flavor and texture. With its creamy, tangy dressing and a crisp vegetable base, it’s satisfying without being heavy—perfect for entertaining or enjoying on a quiet afternoon. It’s a salad that’s as versatile as it is elegant.
Ingredients
1 head broccoli
12 shrimp, peeled
2 boiled eggs
5 tablespoons mayonnaise
1 teaspoon whole-grain mustard
1 teaspoon rice vinegar
Salt, to taste
Black pepper, to taste
Instructions
Trim the broccoli by removing the stem and separating the florets into small, bite-sized pieces. Steam them in the microwave until tender yet crisp, then drain thoroughly and sprinkle lightly with salt while warm.
Boil the shrimp until they turn pink and opaque, then peel and set aside to cool.
In a separate bowl, mash or finely chop the boiled eggs. Combine them with mayonnaise, whole-grain mustard, and rice vinegar. Stir well until smooth and creamy.
Add the steamed broccoli and cooked shrimp to the egg mixture. Toss everything gently to coat. Season with salt and freshly cracked black pepper to taste. Mix well and serve chilled or at room temperature.
Broccoli and Shrimp Tartare Salad Recipe
Ingredients
- 1 head broccoli
- 12 shrimp peeled
- 2 boiled eggs
- 5 tablespoons mayonnaise
- 1 teaspoon whole-grain mustard
- 1 teaspoon rice vinegar
- Salt to taste
- Black pepper to taste
Instructions
- Trim the broccoli by removing the stem and separating the florets into small, bite-sized pieces. Steam them in the microwave until tender yet crisp, then drain thoroughly and sprinkle lightly with salt while warm.
- Boil the shrimp until they turn pink and opaque, then peel and set aside to cool.
- In a separate bowl, mash or finely chop the boiled eggs. Combine them with mayonnaise, whole-grain mustard, and rice vinegar. Stir well until smooth and creamy.
- Add the steamed broccoli and cooked shrimp to the egg mixture. Toss everything gently to coat. Season with salt and freshly cracked black pepper to taste. Mix well and serve chilled or at room temperature.
