500 g shrimps
100 g olive oil
50 g almond milk, without sugar and thickening agents. Rude Health works best because it has higher percentage of almonds than other brands.
almost 1 tbsp juice from a lemon
2 tsp Indian curry seasoning, preferably from Kryddhusid
1/2 tsp chilli flakes, preferably from Kryddhusid
salt and black pepper
Lay the shrimps on a clean cloth or paper towels to drain them of water.
Boil the eggs for 12 minutes and then run cold water over them to stop the eggs from boiling further.
Whilst they are boiling make the vegan mayo.
Put the olive oil and almond milk in a pitcher jug, or something similar, and use an immersion blender to get the perfect texture. See video.
When that looks like a regular mayo add the juice from the lemon and the spices and blend a little longer with the immersion blender. Keep in mind that this doesn’t work as well if the almond milk has other ingredients than almonds, water and salt. It’s also important that the percentage of almond is high. Doesn’t work with other types of plant milk, I’ve tried, nor does extra virgin olive oil work for this recipe.
Peel the eggs and dice them. Add shrimps and eggs to the mayo and blend well.
It differs a lot what kind of thickness people prefer, so to your taste put more or less of mayo, eggs or shrimps. Same goes for the spices. Nothing is set in stone here. It can be nice to add a bit of capers and/or your favourite herbs.
Shrimp salad on my oat rolls with sesame seeds. You’ll find the recipe HERE.
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