If you are looking for a light lunch or a vibrant appetizer that doesn't skimp on flavor, our Redbloom Shrimp Salad is the answer. By poaching the shrimp with traditional aromatics, we ensure they are tender, sweet, and perfectly infused with flavor before they ever hit the salad bowl.
This dish is a masterclass in clean eating with a spicy twist. We’ve swapped heavy dressings for a punchy mix of garlic, Thai chilies, and our signature Redbloom Chili Crisp. Combined with the cooling crunch of cucumbers and the added protein of boiled egg whites, this is functional fuel at its finest.
Quick Overview
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Cooking Time: 20 minutes
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Calories: Approximately 210 per serving
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Servings: 2
Ingredients
For Poaching the Shrimp:
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1 lb Large Shrimp, peeled and deveined
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2 Green Onions, smashed
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3 Slices Ginger
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1 tbsp Cooking Wine (Shaoxing or dry sherry)
For the Salad:
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1 Large Cucumber, smashed and chopped
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2 Hard-Boiled Eggs, whites only, diced
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3 Cloves Garlic, minced
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1-2 Thai Chilies, thinly sliced
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1/2 cup Fresh Cilantro, chopped
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2 tbsp Redbloom Chili Crisp
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1 tbsp Soy Sauce (optional, to taste)
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A squeeze of Fresh Lime (optional, for brightness)
Kitchen Tools Needed
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Medium pot
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Mixing bowl
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Chef’s knife
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Slotted spoon
Method
Step 1: Poach the Shrimp
Fill a pot with enough water to cover the shrimp. Add the green onion, ginger, and cooking wine. Bring to a boil, then reduce to a simmer. Add the shrimp and cook for 2–3 minutes until they turn pink and opaque. Immediately remove with a slotted spoon and plunge into ice water to keep them snappy and tender.
Step 2: Prep the Salad Base
While the shrimp cools, smash your cucumber with the flat side of your knife and chop it into bite-sized chunks. Dice your hard-boiled egg whites—these add a wonderful soft texture and an extra boost of lean protein.
Step 3: Build the Flavor Profile
In a large mixing bowl, combine the minced garlic, sliced Thai chilies, and a generous dollop of Redbloom Chili Crisp. If you like it a bit saltier, add a splash of soy sauce or a squeeze of lime for extra zest.
Step 4: Toss and Combine
Add the chilled shrimp, cucumbers, and egg whites to the bowl. Toss thoroughly until the chili crisp oil coats every piece of shrimp and the cucumbers are glossy.
Step 5: The Final Garnish
Fold in the fresh cilantro right before serving. Serve chilled as a standalone salad or inside lettuce wraps for an extra crunch!
Conclusion
This Shrimp Salad is proof that healthy eating can be incredibly bold. The poaching method keeps the shrimp succulent, while the raw garlic and Thai chilies provide a fresh, sharp heat that wakes up the palate. High in protein and low in carbs, it’s a Redbloom favorite for a reason.
