Oriental Shrimp Salad

Cold shrimp tossed with bean sprouts, water chestnuts, green onions, and celery in a soy-ginger mayo dressing, then topped with crunchy chow mein noodles right before serving. Every bite has snap, crunch, and a hit of savory-tangy dressing.

The dressing is where the Asian flavors come through: mayonnaise mixed with soy sauce, lemon juice, and ground ginger. It’s creamy enough to coat everything but punchy enough that it doesn’t taste like plain mayo with shrimp.

Splitting the chow mein noodles is smart. Three-quarters go into the salad to absorb some dressing and soften slightly, while the last quarter gets sprinkled on top for that crispy contrast. If you mix them all in at once, they go limp by the time you serve.

Kitchen Tips

• Don’t overcook the shrimp. Three to five minutes in boiling water until they’re just pink, then straight into cold water to stop the cooking. Rubbery shrimp ruins the whole salad.
• Chill everything well before assembling. A cold shrimp salad that’s lukewarm is not appetizing.
• Use fresh bean sprouts, not canned. Canned sprouts are mushy and waterlogged. Fresh ones have actual crunch.
• Drain the water chestnuts well and pat dry so they don’t dilute the dressing.

Variations

• Add shredded cabbage or julienned carrots for extra crunch and color.
• Swap mayonnaise for Greek yogurt and add a splash of rice vinegar for a lighter dressing.
• Toss in mandarin orange segments for a sweet, fruity contrast.