Shrimp Russian Salad with Horseradish Dill Cream

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This cold main-course shrimp salad gets a kick from horseradish. Cut all the vegetables to about ¼ inch (5 mm) dice, about the same size as the peas. Thaw the shrimp first, if you buy frozen.

Tags: Intermediate, 30 mins, Salads, Vegetables, President's Choice Blue Menu, Healthy Insider’s Report 2013
Serves: 6
Skill level: Intermediate
Prep time: 30  minutes
Cooking time: 10  minutes
Total: 40 *  minutes
* Chill time: 45 minutes

Additional Information


1-1/2 cups (375 mL) diced peeled potatoes
1 cup (250 mL) frozen peas
1 can (341 mL) PC Blue Menu Whole Kernel Corn
1 pkg (454 g) raw shell-on black tiger shrimp, peeled and cut in half
1/3 cup (75 mL) PC Blue Menu Mayonnaise Type dressing
1 cup (250 mL) finely diced carrots
2 tbsp (25 mL) fresh lemon juice
1 tbsp (15 mL) prepared horseradish
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
1/3 cup (75 mL) chopped fresh dill


  1. Bring medium saucepan of water to a boil. Add carrots; cook for 2 minutes. Add potatoes and return to a boil; cook for 2 minutes. Add peas, corn and shrimp and return to a boil. Reduce heat to simmer; cook for 1 minute. Drain. Transfer mixture to rimmed baking sheet. Chill for at least 45 minutes.
  2. In small bowl, whisk together mayonnaise, lemon juice, horseradish, salt, pepper, dill and ¼ cup (50 mL) cold water.
  3. Transfer chilled vegetable-shrimp mixture to large bowl. Add horseradish dill sauce; toss to coat. Divide among six plates. If desired, serve on top of Boston lettuce leaves, with sliced tomato on the side.

Nutritional Information

Per serving:
200 calories
fat 5 g (of which 1 g is saturated)
sodium 700 mg
carbohydrate 25 g
fibre 4 g
protein 14 g
High in Fibre
Excellent Source of Vitamin A
Excellent Source of Vitamin C
Low in Saturated Fat
Source of Calcium
Source of Iron,