Ingredients with Measurements:
- 1 lb cooked shrimp, peeled and deveined
- 1/2 cup diced celery
- 1/2 cup diced red onion
- 1/2 cup diced cucumber
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint
- 1/4 cup chopped basil
- 1/4 cup chopped li hing mui (dried plum)
- 1/4 cup chopped macadamia nuts
- 1/4 cup mayonnaise
- 2 tbsp li hing mui powder
- 2 tbsp lime juice
- Salt and pepper to taste
Special equipment needed:
None
Step-by-step instructions:
1. In a large bowl, combine the cooked shrimp, celery, red onion, cucumber, cilantro, mint, basil, li hing mui, and macadamia nuts.
2. In a separate bowl, whisk together the mayonnaise, li hing mui powder, lime juice, salt, and pepper.
3. Pour the dressing over the shrimp mixture and toss to coat.
4. Chill the salad in the refrigerator for at least 30 minutes before serving.
Time:
Preparation time: 20 minutes
Chilling time: 30 minutes
Total time: 50 minutes
Temperature:
Refrigerate until ready to serve.
Serving size:
4-6 servings
Nutritional information:
Calories: 230
Fat: 14g
Carbohydrates: 10g
Protein: 18g
Sodium: 480mg
Substitutions for ingredients:
- Cooked chicken or tofu can be used instead of shrimp.
- Cashews or peanuts can be used instead of macadamia nuts.
- Green onion can be used instead of red onion.
Variations:
- Add diced mango or pineapple for a tropical twist.
- Use a different type of nut or seed, such as sunflower seeds or almonds.
- Add a dash of hot sauce or chili flakes for some heat.
Tips and tricks:
- Make sure the shrimp is fully cooked before adding it to the salad.
- Adjust the amount of li hing mui powder to taste.
- Serve the salad on a bed of lettuce or with crackers for added crunch.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This salad is best served cold and does not need to be reheated.
Presentation ideas:
Serve the salad in a large bowl or on individual plates. Garnish with extra chopped herbs and li hing mui powder.
Garnishes:
Extra chopped herbs and li hing mui powder.
Pairings:
This salad pairs well with grilled meats or seafood.
Suggested side dishes:
Serve with steamed rice or a side of roasted vegetables.
Troubleshooting advice:
If the salad is too dry, add more mayonnaise or lime juice. If it is too wet, add more chopped nuts or herbs.
Food safety advice:
Make sure the shrimp is fully cooked before adding it to the salad. Store any leftovers in the refrigerator and discard after 2 days.
Food history:
Li hing mui is a popular snack in Hawaii and is made from dried plums that have been preserved with salt and sugar. It is often used as a seasoning in savory dishes, such as this shrimp salad.
Flavor profiles:
This salad has a sweet and salty flavor from the li hing mui, a refreshing crunch from the vegetables, and a creamy dressing with a hint of lime.
Serving suggestions:
Serve this salad as a light lunch or dinner, or as a side dish at a potluck or barbecue.
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