Sweet and Savory Shrimp Salad
Looking for a salad that’s fresh, colorful, and full of flavor? This sweet and savory shrimp salad has it all! Juicy shrimp, sweet strawberries, and crisp greens come together with a drizzle of balsamic glaze for the perfect balance of flavors. Add in soft-boiled eggs and a crunchy seed mix, and you’ve got a light yet satisfying meal that works for lunch, dinner, or even as a show-stopping starter.
Ingredients
- 200 g Fresh shrimps
- 2 pcs Eggs
- Small onion
- 6-8 pcs Strawberries
- 6-8 pcs Cherry tomatoes
- Mixed greens (arugula, baby spinach, etc.)
- Salt, pepper, and paprika (to taste)
- Seed mix (sunflower, pumpkin, sesame)
- Balsamic cream
- Oil for frying
Instructions
Boil the Eggs
- Place the eggs in a pot of water and bring them to a boil. Once boiling, reduce the heat and let them simmer for about 6-8 minutes for medium-soft boiled eggs. After cooking, transfer them to cold water to stop the cooking process, then peel them gently.
Sauté the Shrimp
- While the eggs are boiling, drizzle some oil in a frying pan over medium heat. Add the shrimp and season them with spices. Sauté the shrimp, cooking for about 2-3 minutes on each side until they are pink and opaque.
Prepare the Vegetables
- Begin by finely chopping the onion into small pieces. Next, take the strawberries, remove the green tops, and slice each strawberry in half. After that, rinse the cherry tomatoes under running water and cut each tomato into quarters. Set all the prepared vegetables aside to combine them later.
Assemble the Salad
- On a large plate, start by creating a bed of mixed salad greens. You can use a combination of leafy greens such as spinach, arugula, or romaine for added texture and flavor.Next, arrange the halved cherry tomatoes over the greens, after that sprinkle the finely chopped onion on top.Then, layer the sautéed shrimp, which should be pink and juicy, evenly across the salad. Finally, add the halved strawberries, placing them strategically to create a visually appealing arrangement.
Serve
- Carefully slice the soft-boiled eggs in half. Place the egg halves in the center of the salad. Sprinkle with a mix of seeds for added crunch and drizzle with balsamic glaze for extra flavor.
Notes
*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.
*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.
