Bay Shrimp Salad

Demonstrated by: Executive Chef OnJin Kim, owner of OnJin’s Café.
Onjin’s Gourmet Ideas - 2001.



Bay Shrimp Salad

  • 1 lb frozen cooked bay shrimp, thawed and drained
  • 1 cup diced jicama (chop suey yam)
  • 1 cup diced firm-ripe papaya
  • 1/2 cup diced celery
  • 1/4 cup diced onion
  • 1 tablespoon slivered fresh basil
  • 1 teaspoon minced parsley
  • Juice of half a lemon
  • 1/2 cup mayonnaise
  • 1 tablespoon white wine vinegar
  • Ground red pepper, white pepper, and salt to taste
  • 12 lettuce leaves
  • 12 tomato wedges
  • 18 fresh orange sections


  1. In a large bowl, combine shrimp, jicama, papaya, celery, onion, basil, parsley, lemon juice, mayonnaise, vinegar, and seasonings; mix well.
  2. To serve, place shrimp mixture on lettuce leaves and garnish with tomato wedges and orange sections.

Makes 4 to 6 servings.


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