Shrimp Salad

This is a classic, Icelandic salad, served with bread, on crackers, as sandwich fillings and often when there is a gathering of people such as for birthdays. You see....everybody loves Shrimp Salad. This one however is a little unusual since I use dried basil leaves and a little curry powder (a trick I learnt when working in a sandwich factory alongside my studies many years ago). Note that mayonnaise is normally used in the salad although I favour creme fraiche instead.

A traditional Icelandic shrimp salad

This recipe is:

  • Gluten free
  • Nut free

Shrimp Salad

Serves 3-4 as a snack or a light meal


  • 2 large eggs, only one egg yolk used (please use free range eggs)
  • 200 grams (7 oz) cooked shrimp, thawed and drained
  • 3-4 tablespoons light creme fraiche (without gelatin), (or light mayonnaise if you prefer)
  • 1 teaspoon basil
  • ½ teaspoon curry powder
  • ¼ teaspoon coarsely ground pepper (black)


  1. Place eggs in a small saucepan with boiling water. Hard boil the eggs for 10-12 minutes.
  2. Once cooked place eggs under cold running water for a few minutes (to stop them from over cooking).
  3. Discard one of the yolks.
  4. Slice the eggs with an egg slicer. Transfer to a medium bowl.
  5. Add 200 grams shrimp (ensure they are properly thawed and drained), 3-4 tablespoons creme fraiche, 1 teaspoon dried basil, ½teaspoon curry powder and ¼ teaspoon coarsely ground pepper. Add more creme fraiche if you prefer.
  6. Stir well.


  • The salad will keep in the fridge for 2 days.
  • Serve with crackers, oat biscuits, toast, rice cakes and more.