Jumbo shrimp salad with salmon

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Course: Gourmet
Cuisine: Mexican
Keyword: roe, salmón, shrimp
Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Servings: 4 people


For the shrimp

For the warm velvet crab and carrot biscuit

For the garnish

  • 40 g rice papers
  • 50 g fresh beets
  • 100 g salmon roe
  • 25 g edible flowers


Shrimp cooking

  • In boiling water with plenty of salt, add the shrimps whole and cook for 3 min due to their large size.
  • Once the time has passed, take out cold water and mix with salt and much ice to abruptly stop the cooking and facilitate their peeling.
  • When the shrimps are cold, peel and reserve the heads to later use when making the sauce.

Preparation of the velvet crab and carrot biscuit

  • Sauté the crab with half the butter, add the chopped leeks and tomato paste, sauté with the flour and add some white wine.
  • Evaporate and cover with water, add the spices. Cook and reduce the mixture for 25 min.
  • Roast the carrots in the oven covered with aluminum, peel, and proceed to make a puree with the butter and sugar.
  • Add the puree to the broth, cook, and strain. It should be thick. Set aside.

Crunchy beet paper

  • Brush the rice paper with the resulting broth from blending the beets.
  • Dehydrate rice paper by drying completely and fry in scalding oil. Put aside.


  • Put the shrimp tails, cilantro, salmon roe, beet paper, and edible flowers.
  • Top with the warm sauce before serving.
  • Taste when warm to be able to combine with the shrimp sauce.

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