Nordic shrimps with edamame, tomato and citrus salad

Tapas, Salted

Fresh, tasty salad; Perfect for summer!


Recipe for 4 persons


325 Gr
Matane shrimps
2 Unit(s)
125 Gr
Edamame (soybeans)
1 Unit(s)
Pink grapefruit
2 Unit(s)
1 Zest


100 Ml
Citrus juice
5 Ml
Dijon mustard
100 Ml
Vegetable oil
3 Sprig(s)
Fresh cilantro
  • Salt and pepper
  • Olive oil

Preparation time: 20 min

  • General preparation

    Zest the citrus then make your supremes.  Keep all of the juice to make the vinaigrette.  Cut the supremes into 3.

    Sautée the shrimps in a hot skillet with a little vegetable oil then season to taste.

    Cut the tomatoes in half, then remove the seeds and cut the flesh into Brunoise (Small cubes).

    In a pot of boiling salted water, blanch the edamame and then transfer them to an ice bath.

    Pluck the leaves from the cilantro.

  • Salad

    In a large mixing bowl, combine all of the ingredients that go in the shrimp salad.  Transfer to the fridge so that all of the flavors can start to infuse.

  • Vinaigrette

    In a mixing bowl, combine all of the ingredients that make up the vinaigrette.  Whisk together energetically to make an emulsion.  Season to taste.

  • Plating

    In a small bowl, place the shrimp salad in the center, trying to give it as much volume as possible.  Spray or drizzle with the citrus vinaigrette and finish by garnishing with some cilantro leaves.

Nordic shrimp are often called Matane shrimp in Quebec, because they are transformed in a plant in the city of Matane.

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