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–+ servings

Shrimp Salad with Steamed Broccoli

Rose
Shrimp salad with steamed broccoli is a fresh, creamy, and satisfying dish made with tender shrimp, crisp broccoli, avocado, cucumber, and eggs tossed in a light Japanese-inspired mayonnaise dressing. Ready in about 25 minutes, it’s perfect for a quick lunch, light dinner, or meal prep.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course, Salad
Cuisine Fusion, Japanese-Inspired
Servings 2 servings
Calories 315 kcal

Equipment

  • saucepan for boiling eggs
  • steamer basket for shrimp and broccoli
  • mixing bowl
  • small bowl for dressing
  • knife and cutting board

Ingredients
  

  • 7 oz shrimp, peeled and deveined
  • 6 oz broccoli florets
  • 1 medium avocado, diced
  • 1 Japanese or Persian cucumber, thinly sliced
  • 2 large eggs
  • 3 tbsp Japanese mayonnaise
  • 1 tsp milk or light cream
  • 1 tsp fresh lemon juice
  • salt, to taste
  • black pepper, to taste

Instructions
 

  • Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium heat. Once boiling, reduce heat slightly and cook for 9–10 minutes. Transfer immediately to an ice bath, let cool, then peel and roughly chop. Set aside.
  • Bring a small pot with a steamer basket to a simmer. Place the shrimp in the basket in a single layer. Cover and steam for 2–3 minutes until pink and opaque. Remove and let cool slightly, then cut into bite-sized pieces if desired.
  • Using the same steamer setup, steam broccoli florets for 1–2 minutes until bright green and just tender. Transfer to a plate to cool.
  • Slice the cucumber thinly and dice the avocado into medium cubes. Lightly salt the cucumber and let sit 5 minutes if desired, then pat dry.
  • In a small bowl, whisk together mayonnaise, milk, lemon juice, salt, and pepper until smooth and creamy. Adjust seasoning to taste.
  • In a large mixing bowl, combine shrimp, broccoli, cucumber, avocado, and chopped eggs. Add the dressing and gently fold until evenly coated. Serve immediately or chill 15–20 minutes before serving.

Notes

Do not overcook the shrimp to avoid a rubbery texture. Shock eggs in ice water for easier peeling. Steam broccoli briefly to keep it bright green and slightly crisp. Fold gently to keep avocado chunks intact. Chill 15–20 minutes before serving for enhanced flavor. Store refrigerated up to 2 days; not freezer-friendly due to mayonnaise and avocado.

Nutrition

Calories: 315kcalCarbohydrates: 14gProtein: 18gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 215mgSodium: 420mgPotassium: 620mgFiber: 4gSugar: 3gVitamin A: 950IUVitamin C: 45mgCalcium: 90mgIron: 2.5mg
Keyword creamy shrimp salad, low carb shrimp salad, meal prep salad, shrimp and broccoli salad, shrimp salad
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