Description
Creamy, crunchy and
Ingredients
Scale
- 16–20 large raw shrimps, deveined and peeled
- 3 celery stalks, chopped bite size
- 2 tablespoon orange, red or green bell peppers, diced
- 1/4 cup mayonnaise
- 1/2 tablespoon rice vinegar
- 1/2 teaspoon wasabi paste
- Salt and ichimi togarashi to taste
Instructions
- Bring a small pot of water with 1 tablespoon salt to boil.
- Add celery and boil (this process is called blanching) for 2 minutes. Drain and rinse celery in cold water. Set aside.
- Bring another small pot of water to boil, add shrimps and boil for 3 minutes. Drain, rinse in cold water and set aside.
- In a medium size mixing bowl, blend mayonnaise, rice vinegar and wasabi paste together until smooth.
- Dry the shrimps with a paper towel or hand towel, and chop them into bite size. Add to the mixing bowl.
- Add celery and bell peppers to the mixing bowl, and stir all of the ingredients well. Season with salt and pepper. Serve cold.
Notes
This shrimp and celery salad will keep refrigerated in an airtight container for up to 2 days.
Nutrition
- Serving Size:
- Calories: 151
- Sugar: 0.4 g
- Sodium: 173.7 mg
- Fat: 10.6 g
- Saturated Fat: 1.7 g
- Carbohydrates: 0.7 g
- Fiber: 0.3 g
- Protein: 13.1 g
- Cholesterol: 108.4 mg
