Surimi and Shrimp Salad

Fresh and Simple Surimi and Shrimp Salad Recipe

Hello! Let's prepare a super salad that combines the best of the sea with an irresistible creamy touch. It's a fresh, healthy option that's made in the blink of an eye, perfect for enjoying in summer or showing off at parties without complications or stress in the kitchen.

Preparation time

Getting organized is key in the kitchen, and for this seafood and surimi recipe, you won't need to spend hours on your feet. Here's the time breakdown for you to plan your menu:

• Preparation: 15 minutes
• Cooking: 0 minutes (if using pre-cooked shrimp)
• Total: 15 minutes
• Servings: 4 people
• Difficulty: Easy

Ingredients

• 5 medium hearts of palm (1 small can)
• 1 package of surimi sticks (250 grams)
• 300 grams of cooked shrimp

For the golf sauce

• 3 heaped tablespoons of mayonnaise
• 2 heaped tablespoons of ketchup

Optional ingredients

• Olive oil (or the one you usually use) (Optional)
• Salt (Optional)
• Lemon juice (Optional)
• Pepper (Optional)

If you don't have palm hearts, you can replace them with peeled and deseeded cucumber to maintain that crunchy texture, or even with diced cooked potato if you're looking for something softer. If you prefer seafood variations, you can get inspired by a heart of palm salad with passion fruit vinaigrette to use the leftover ingredient.

Utensils we will use

• Large bowl or ceramic/earthenware salad bowl
• Strainer
• Cutting board
• Sharp kitchen knife
• Mixing spoon
• Small container for the sauce
• Absorbent kitchen paper

Preparation

1. Thaw and prepare the shrimp

   If you have bought cooked and frozen shrimp, the first thing is to get them ready. Submerge them in a bowl with cold water; this helps them lose the ice without overcooking or losing texture. Once thawed, transfer them to a colander and drain them very well. If they are small shrimp, leave them whole so they look good on the plate. If they are larger, cut them into two or three parts so that each bite is balanced. If you like seafood, you will surely also enjoy learning about the shrimp and lemon pasta salad for your next meal.

2. Prepare the surimi

   With the surimi sticks, we will do the same process as with the shrimp. If they are frozen, thaw them in cold water. Once ready, dry them lightly and cut them into medium-thick slices (approximately 1 cm). Set aside with the shrimp.

3. Cut the hearts of palm

   Take the hearts of palm, drain the liquid from the can, and also cut them into slices similar in size to the surimi. The idea is for all ingredients to be of a uniform size so that the mixture is harmonious in the mouth.

4. Mix the salad base

   Place the ready shrimp, the slices of hearts of palm, and the chopped surimi in a large bowl or serving dish. Stir carefully using a large spoon or two utensils to integrate everything without breaking the hearts of palm, which are usually delicate.

5. Prepare the homemade golf sauce

   In a deep plate or a small separate bowl, we are going to create the classic dressing. Place two tablespoons of ketchup and three «heaping» (well-filled) tablespoons of mayonnaise. Mix vigorously with a spoon until you get a uniform pink color and a silky texture. Transfer it to a nice sauce boat to bring to the table.

To finish and serve

Bring the platter with the seafood mixture and the sauce boat to the table separately. This allows each diner to serve themselves to their liking. Accompany the table with oil cruets containing olive oil, salt, pepper, and a little freshly squeezed lemon juice for those who prefer to dress the salad in a more natural and citrusy way. This presentation is ideal for a light dinner, similar to the concept of a Mediterranean salad with quinoa, where freshness is the protagonist. Gulp!

Nutritional Information

• Calories: 280 kcal
• Proteins: 18 g
• Fats: 14 g
• Carbohydrates: 12 g
• Fiber: 2 g

Note: The values presented are approximate estimates per serving, based on standard ingredients and may vary depending on the brands of mayonnaise or surimi used.

5 keys to make it perfect

Making this salad go from «tasty» to «memorable» depends on small details in the handling of the ingredients. Here I share my chef's secrets so it turns out impeccable:

1. Correct thawing is vital.
Never thaw surimi or shrimp in the microwave or with hot water. This ruins the texture, making it rubbery («chewy») and causes them to lose flavor. Always use cold water or leave them in the bottom part of the refrigerator from the night before. Patience shows in the final dish.

2. Thorough drying.
After washing or thawing, make sure to drain the ingredients very well, even using a little absorbent paper if necessary. If you leave excess water, the golf sauce will dilute, lose its creaminess, and go to the bottom of the plate, resulting in a watery and unappetizing salad.

3. The sauce proportion.
The classic golf sauce recipe suggests specific proportions, but the term «heaping spoonful» is very visual and generous. The key is for mayonnaise to slightly predominate over ketchup to maintain creaminess. If it's too red (too much ketchup), it will be too sweet/acidic; if it's too white, it will lack character.

4. The container matters.
As I mentioned in the recipe, if you need to store the salad in the refrigerator before serving, avoid plastic containers. Plastic sometimes retains odors and doesn't keep cold as well as ceramic, glass, or earthenware. Furthermore, surimi and shrimp are delicate and deserve a material that preserves their neutral freshness.

5. Serving temperature.
This is a salad that should be eaten cold, but not frozen. If you prepare it in advance, take it out of the refrigerator about 5 or 10 minutes before serving so that the flavors settle and are not «dormant» due to excessive cold. It's a trick I also use when I prepare a tropical chicken and coconut salad.

When is it ideal to enjoy it?

This surimi and shrimp salad is incredibly versatile, making it a wildcard for many situations. Due to its fresh and light nature, it is absolutely ideal for summer. When the heat is on and we don't want to turn on the oven or eat heavy stews, this dish is wonderful. It's refreshing, hydrating, and satisfying without leaving a heavy feeling.

However, it also has a special place in year-end celebrations and parties. As it contains seafood and palm hearts, ingredients we usually associate with slightly more special occasions, it works perfectly as an elegant appetizer before the main course. It is very common to see it on Christmas tables alongside classics like the Christmas apple salad. Furthermore, being able to be served on toast or crackers, it transforms into an excellent appetizer or «snack» for family gatherings where you want to nibble on something tasty while chatting.

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Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I'd love to know how this salad turned out for you or if you gave it your personal touch. Did you add a little spice? Did you change the hearts of palm for something else? Leave your comment and share your own findings!

Culinary glossary

• Surimi: A product made from white fish paste, flavored and textured to imitate seafood like crab or lobster.
• Hearts of Palm: Tender edible shoots obtained from the heart of various palm species, with a mild flavor and firm but tender texture.
• Drain: The action of removing excess liquid from a food using a colander or rack to make it dry.
• Golf Sauce: A cold, thick, and pink sauce, originating from Argentina, resulting from the emulsion of mayonnaise and tomato sauce (ketchup).
• Dress: To season or dress a food, generally salads, with a mixture of oil, vinegar, salt, and spices to enhance its flavor.