Skagenrora – Swedish Shrimp Salad

Thank you for sharing!

Last Updated on November 13, 2019 by Chef Mireille

Skagenrora - Swedish Shrimp SaladShrimp Salad is very popular in Sweden and throughout Scandinavia. It is often eaten with potatoes or on toast as an open faced sandwich called Raksmorgas. It is also one of the components of the popular street food, Turnbrodsrolle, which I will be presenting tomorrow. You can also toss it with a green salad for a healthy lunch. Skagenrora – Swedish Shrimp Salad has traveled across borders and oceans and is eaten in many countries, including right here in the good ol’ US of A!

Skagenrora is usually flavored with dill, but I am not a dill fan so I used parsley instead. I always believe recipes should serve as a guide but not a Bible. They are meant to be adjusted according to personal preference as I did in my version of Skagenrora.

If you are using frozen pre cooked shrimp, make sure you drain it before adding it to the salad. You do not want the salad to be too watery. In America, shrimp salad is often made with baby shrimp. However, they can turn mushy and again make the salad too watery. It is better to use medium sized shrimp and leave them whole.

Skagenrora -edit

Sweden is basically an archipelago, with many coastal islands and lakes. With all the water around them, seafood is a major component of their cuisine in many forms. Fish and seafood is dried, smoked and cooked fresh. This is just one of the many examples how seafood is used in Swedish cuisine.

See also  Sfoof - Lebanese Semolina Turmeric Cake

This week I will be presenting a few Swedish recipes as part of my BM theme, but don’t miss the other Swedish recipes I’ve already presented in the past.

Shrimp Salad -edit

Uppakra – Swedish Potato Cookies

Swedish Braised Lamb Chops in Lingonberry-Currant Gravy

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74

Skagenrora - Swedish Shrimp Salad
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Skagenrora - Swedish Shrimp Salad

a simple salad that can be served as is, on toast or tossed with a green salad. Versatile lunch option.
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: Swedish

Ingredients

  • 3 tablespoons mayonnaise
  • 3 tablespoons sour cream
  • 1 teaspoon lemon juice
  • 3 tablespoons finely chopped parsley
  • 2 teaspoons minced red onion
  • Salt and ground white pepper to taste
  • a few drops hot sauce
  • 12 oz. cooked medium shrimp

Instructions

  • In a small bowl, whisk together the mayonnaise, sour cream and lemon juice until well blended.
  • In a large bowl, combine parsley, lemon juice, salt, pepper and hot sauce.
  • Add mayo dressing and mix to combine. Taste and adjust seasoning, as necessary.
  • Add shrimp and mix until well incorporated.
  • Serve chilled.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions

Comments

  1. Sarita

    Shrimp salad must have tasted great! I cook Shrimp every other week. My kids just love it.Your salad looks great.

    • Chef Mireille

      I totally understand. I also have a number of food allergies that prevent me from enjoying some foods. You can replace the shrimp with some cooked chicken for a simple and delicious chicken salad also.

  2. ruchi indu

    I loved the post Mireille. Lots of information about the scandinavian cuisine. Very interesting salad with shrimps and seems quite easy to make. I am a shrimp fan, so need to try it out soon.

  3. Alice

    This looks delicious but this isn’t an authentic recipe, if you want to make it more authentic use fresh dill instead of parsley, and use “baby shrimp” instead of medium sized ones. (The Swedes use a specific type of shrimp native to the region thats a little tough to find in the US). Onions and sour cream are popularly used in Sweden nowadays but the original recipe didn’t have these either, more Mayo was used in place of sour cream.

    • Chef Mireille

      I did say in the post that dill is traditional. Personally I just don’t like it. I adapt it to my own preferences but I did indicate the changes I made to traditional recipe.

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