August 16, 2019

Scandinavian Shrimp Salad

Recipe: Eshun Mott

Prep Time: 20 minutes

Total Time: 30 minutes

A fresh take on the classic combination of shrimp, dill and rye bread.



  • 1 1⁄2 lbs. small, salad-size shrimp
  • 1 tsp kosher salt
  • 1⁄4 tsp baking soda
  • 3 tbsp olive oil
  • 1 1⁄2 tsp hot smoked paprika


  • 1⁄4 cup crème fraîche
  • 2 tbsp mayonnaise
  • 1 tbsp freshly squeezed lemon juice
  • 1⁄2 tsp grated lemon rind


  • 1 cup diced celery
  • 2 tbsp celery leaves
  • 3 tbsp chopped dill
  • Kosher salt and pepper
  • Butter or gem lettuce leaves
  • 1⁄3 cup crumbled Wasa or other rye flatbread crackers


Yield: Serves 4

Sauté Shrimp 

  1. Pat shrimp dry with paper towels. Toss shrimp with salt and baking soda, and let stand for 10 minutes.
  2. In large pan over high heat, add 1 tablespoon of oil and a third of shrimp. Sauté for 1 minute, or until shrimp are pink and just cooked through. Remove from pan and repeat with remaining oil and shrimp.
  3. Add smoked paprika to pan for last 30 seconds of cooking, then return all shrimp to pan and toss until evenly seasoned. Remove from pan and set aside to cool.

Assemble Salad

  1. In small bowl, whisk together crème fraîche, mayonnaise, lemon juice and zest.
  2. In serving bowl, combine shrimp, diced celery and dressing, and toss gently.
  3. Add celery leaves and dill, and season with salt and pepper, to taste. Serve shrimp salad on lettuce leaves, sprinkling rye crumbles over top.

Maya Visnyei


House & Home August 2019