Royal Salad with Shrimp and Red Caviar
Quick, tasty, bright, festive, and light - food of the gods! Royal Salad with shrimp and red caviar fits any celebration. It’s made in a hurry yet turns out amazing. Not an everyday dish, but perfect for special occasions. An exquisite combination of ingredients!
Updated : 31 December, 2025
Easy
About 30 min.
Ingredients
300 grams
Shrimp
150 grams
Canned corn
1
Eggs
60 grams
Red caviar
50 grams
Mayonnaise
to taste
Salt
2
Peppercorns
1
Laurel leaf
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the necessary ingredients. Which shrimp work for this salad? Any shrimp will do. I used medium shrimp - they’re a great size for this salad. You can replace shrimp with squid, or combine both. Crab sticks also work well here. Drain the canned corn in a sieve first.
Step 2
Place the egg in a saucepan, cover with water, bring to a boil, and cook hard-boiled over medium heat for 7-8 minutes. Cool the egg in cold water so it peels more easily.
Step 3
Cook the shrimp correctly so they stay tender. Bring water to a boil in a pot of suitable size. Salt the water and add a bay leaf and peppercorns to improve the shrimp’s flavor.
Step 4
Add the shrimp to the boiling water. If the shrimp are frozen, you don’t need to thaw them first. After the water returns to a boil, cook medium shrimp for no more than 2 minutes. Don’t overcook, or the meat will become tough. When the shrimp start floating and the shells look more translucent, turn off the heat. Drain in a colander and let cool.
Step 5
Peel the cooled shrimp (remove head, tail, and shell). If the shrimp are large, cut them into smaller pieces.
Step 6
Peel the boiled egg and dice it into small cubes. The salad looks neat if all ingredients are cut into similar pieces (for example, cubes), but choose the shape and size you prefer.
Step 7
In a salad bowl, combine the corn, shrimp, egg, and red caviar. Instead of caviar, you can use red fish (for example, salmon). Dress with mayonnaise and gently mix with a spoon.
Step 8
If desired, garnish with shrimp and red caviar before serving. Serve in a clear bowl, portioned, or on a flat plate using a ring mold. The assembled salad (without caviar garnish) can be stored covered in the fridge for up to 12 hours. Add red caviar and herbs right before serving. This dish isn’t meant for long storage - ideally eat within a day. Enjoy!
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