The Salad Series: Caraway Shrimp with a Cornichon and Cream Dressing

The Salad Series: Caraway Shrimp with a Cornichon and Cream Dressing

I actually made this salad last week, but I've just now gotten around to posting it.

I was looking for inspiration on Pinterest when I found a recipe that called for soaking shrimp in water, sugar, and caraway seeds, and, since I'd never heard of doing that I decided to try it out! I served this on a simple bed of greens with a dollop of delicious, creamy, vinegary dressing that's filled with minced cornichon pickles, capers, and dill


Serves: 2

Cost: $$

Skill Level: Easy

Time to Make: 30 minutes



1 pound peeled, deveined shrimp (tails left on, if desired)

1 cup water

2 teaspoons sugar

2 teaspoons caraway seeds

1 teaspoon salt

1 tablespoon oil, for frying

1 Meyer lemon


1 tablespoon crème fraîche (or sour cream)

1/4 cup heavy cream (more, or less, depending on how thick or thin you want the dressing to be)

1/3 cup fresh dill

10 cornichon pickles

1 tablespoon capers

Salt and pepper to taste

1/2 lemon


2 cups mixed greens (mesclun greens, watercress, arugula, or baby spinach)

1/2 hothouse cucumber

4 radishes

Extra virgin olive oil

Salt and pepper to taste


Prepare the Shrimp: In a large bowl, combine the water, sugar, salt, and caraway seeds and stir to dissolve the sugar. Add the shrimp. Chill for 30 minutes.

Prepare Ingredients: While the shrimp chills, prepare the rest of the ingredients. Thinly slice 1 whole lemon. And juice half of another lemon. Mince the dill. Mince the cornichon pickles. Roughly chop the capers. Thinly slice the cucumber and the radishes and set aside together.

Make the Cornichon and Cream Dressing: In a medium bowl, combine the crème fraîche and the heavy cream and stir to combine. Add the cornichon pickles, capers, dill, and juice from the half a lemon. Taste and season with salt and pepper. If the dressing is too thin, stir in more crème fraîche and if it's too thick, stir in more heavy cream. Chill.

Cook the Shrimp: Drain the shrimp. Heat 1 tablespoon olive oil in a skillet over medium high and add the lemon slices and cook for 30 seconds per side. Move the lemon slices to one side of the skillet and add the shrimp, cooking in an even layer without overcrowding the pan (cook in batches, if necessary). Cook without moving for 2-3 minutes. Flip and cook an additional 2-3 minutes or until opaque. Transfer the shrimp and lemon slices to a bowl.

Prepare the Salad: Toss the salad greens, sliced cucumbers and radishes in a bowl. Drizzle with olive oil and sprinkle with salt and pepper and toss to coat. 

To Serve: Divide the greens between plates and arrange the shrimp on top with a lemon slice (just for looks!). Serve a dollop of the cornichon and cream on top of the shrimp. Enjoy!

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Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!