Poached Shrimp Salad with Marinated Eggs

soy marinated eggs with poached shrimp salad on a platter

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Poached Shrimp Salad with Marinated Eggs

Prep Time25

Cook Time12

Rest Time2

Total Time2 37

Course: lunch, Snack

Cuisine: American

Keyword: poached shrimp salad

Servings:

Calories: 376kcal

Author: Teri Turner

Ingredients

For the Marinated Eggs

4 eggs
1 tablespoon sugar
¾ cup tamari
2 tablespoons rice wine vinegar

For the Edamame and the Shrimp Salad:

Kosher salt
½ package frozen edamame about 1 ½ cups
1 tablespoon peppercorns
Peel of 1 lemon
Few sprigs of mint
2 pound peeled and deveined shrimp
2 tablespoons plus 1 teaspoon kewpie mayo
2 teaspoons sesame oil
2 teaspoons rice vinegar
1 teaspoon chili crisp
2 tablespoons finely chopped red onion
2 tablespoons finely chopped celery
1 tablespoons finely chopped chives

For the Rest:

Sesame oil
Rice vinegar
Chili crisp
Large handful microgreens
2 baby cucumbers thinly sliced
¼ cup pickled ginger
Sesame rice crackers

Instructions

A few hours before serving, set a medium pot filled with water to boil. Once the water is boiling, carefully lower the eggs and boil for 7 minutes and 20 seconds. While the eggs are boiling, make an ice water bath. When the eggs are done, transfer them to the ice water bath with a slotted spoon and let cool for 10 minutes.
While the eggs are cooling, make the marinade: To a medium bowl, add the sugar and 6 tablespoons of warm water, and whisk until the sugar dissolves. Whisk in the tamari and rice wine vinegar.
Carefully peel the eggs and add them to the bowl with the marinade. Give them a stir so that they are coated in the marinade. Marinate the eggs in the fridge for 2-6 hours, or at least an hour.
Set a large pot with at least 2 quarts of water over high heat. Prepare an ice bath. Once the water is boiling, add 2 tablespoons of salt and the edamame. Cook for 1-2 minutes then remove with a spider or slotted spoon to the ice bath to stop the cooking Drain and set aside.
Add the peppercorns, lemon peel, and sprigs of mint to the same pot of boiling water you cooked the edamame in. (Turn the heat back up if it isn’t at a boil any longer.) Once at a boil, add the shrimp then immediately cover the pot with a lid and remove the pot from heat. Poach the shrimp in the hot water for 5 minutes then immediately transfer to the ice water bath with a spider or slotted spoon. Let the shrimp to sit in the ice water for a few minutes then drain. Transfer the shrimp to a cutting board and cut then into ¼ inch pieces and set aside.
In a medium bowl, mix the mayo, sesame oil, rice wine vinegar, and chili crisp until well-combined. Add the shrimp and toss to coat. Place half of the shrimp mixture in a food processor and pulse a few times until the mixture is in small pieces but not a smooth texture. Add back into the bowl along with the red onion, celery, chives, and a pinch of salt and stir to combine.
To make a salad platter: Using an ice cream scoop or a spoon, scoop the shrimp salad onto a platter. Arrange the greens, edamame, halved marinated eggs, crackers, avocado, and pickled ginger. Season everything with a sprinkle of salt and finish with chili crisp and marinated red onions.
To make mini meal jars or bowls: Assemble the jars (or bowls) by adding a drizzle of sesame oil and rice wine vinegar on the jar bottoms and a little chili crisp, if you want. Add a small handful of microgreens, a quarter of the shrimp salad, half a marinated egg to each jar. Divide the cucumber slices, edamame, and pickled ginger among the jars and top each a few sesame crackers. Enjoy!
Note: The recipe is for a shrimp salad platter but if you’re making this recipe specifically for mini meals, I recommend making half the shrimp salad recipe.

Notes

Don't skip the ice baths! It is so important to stop the cooking for your eggs and shrimp to avoid overcooking.
Dissolve the sugar before adding it to the tamari. To avoid a grainy texture, add the sugar to warm water and whisk until dissolved.
Add the crackers at the last moment so that they stay nice and crispy.
I prefer to keep my edamame in the shell, but if you want to remove the shell or only have the beans, that is great too.
My favorite hack is using an ice cream scoop to make the perfect shrimp salad scoops on your platter.

Nutrition