Ampalaya and Shrimp Salad

To bind the salad, cottage cheese is added for a health boost.

In this salad, bitter ampalaya shares the salad with sweetish shrimps. (Don’t worry, I mixed headless shrimp into the salad, to cut the cholesterol content of this seafood.)

Ampalaya and Shrimp Salad

Jun Jun de Guzman
To bind the salad, cottage cheese is added for a health boost.
Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 45 minutes
Course Appetizers, Salad, Side Dishes, Snacks/Merienda
Cuisine Filipino
Servings 4 to 5


Ampalaya and Shrimp Salad

  • 1 Small bitter gourd (ampalaya)
  • 1/4 kilo Shrimp washed and boilled
  • Salt
  • 1 tablespoon honey
  • 1/2 Cup cottage cheese drained


  • Wash ampalaya slices three times. Set aside.
  • Shell the shrimps then toss together with the ampalaya slices. Season with salt and pepper then pour in the honey.
  • Toss in cottage cheese. Mix well. Chill for 2 hours before serving.Serving tip: This side salad tastes better (read: a lot less bitter) when served cold. Refrigerate it for two to three hours before serving.
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