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Enjoy a mouthwatering and simple Shrimp Salad with Eggs recipe that's perfect for any occasion, packed with fresh ingredients!
| 1 pound shrimp |
| 5 ounces corn |
| 2 ounces pickled cucumber |
| 3 egg(s) |
| 3 sprigs parsley |
| 4 tablespoons Greek yogurt |
| 2 tablespoons mayonnaise |
| to taste salt |
| to taste pepper |
This simple Shrimp Salad with Eggs recipe is perfect for any occasion. Packed with fresh ingredients it will surely be a hit among your loved ones!
This recipe is simply super delicious. 😉
Succulent shrimp, crisp pickles, sweet corn, and creamy eggs create a harmonious salad.
My Shrimp Salad with Eggs is a versatile dish that can be enjoyed year-round.
It will definitely shine the brightest during the spring and summer months when the shrimp is in high season.
I would recommend to make this salad for picnics, barbecues, and outdoor gatherings.
You can find the ingredients for this recipe at your local grocery store or seafood market.
It’s essential to look for fresh, high-quality shrimp that have been peeled and deveined for convenience. But, you can also do it yourself.
Canned sweet corn and small pickles are available in the grocery aisle.
Feel free to customize this recipe to suit your taste preferences or dietary restrictions.
If you prefer a lighter option, you can substitute the mayonnaise with additional Greek yogurt to reduce the calorie content.
You can also experiment with different herbs and spices such as dill or spring onions to enhance the flavor of the salad.
I would also recommend adding diced avocado or cherry tomatoes for an extra burst of freshness.
Absolutely! Shrimp Salad with Eggs pairs beautifully with a variety of dishes and can be served as an appetizer, light lunch, or side dish.
For the main dish, you can serve my delicious Pecan Crusted Salmon or Poached Salmon in White Wine.
For dessert, go with Mango Pavlova or Chocolate Raspberry Tart.
Complement the flavors of Shrimp Salad with Eggs with light and refreshing beverages.
Crisp white wines such as Sauvignon Blanc or Pinot Grigio are excellent choices, offering a perfect balance to the richness of the salad.
For non-alcoholic options, you may simply serve sparkling water infused with lemon or lime for a refreshing twist.
Store any leftover Shrimp Salad with Eggs in an airtight container in the refrigerator for up to two days.
Before serving, give the salad a gentle toss to redistribute the flavors and textures.
Avoid freezing the salad as it may alter the texture of the ingredients.
Enjoy my creamy Shrimp Salad with Eggs recipe!
1. Prepare shrimp and eggs14 min Wash and cook shrimp in water. Peel and divine the shrimp. Cook 3 eggs in water for 10 minutes. Place them in cold water for a few minutes and after that, peel the eggs. |
2. Cut ingredients5 min Cut shrimp into bite-size pieces. Chop pickles, eggs, and parsley. |
3. Mix ingredients3 min In a large mixing bowl, combine the shrimp, sweet corn, pickles, parsley, and hard-boiled eggs. |
4. Make Dressing1 min In a separate small bowl, mix together the Greek yogurt and mayonnaise, salt and pepper until well combined. |
5. Toss1 min Gently toss everything together until the shrimp and vegetables are evenly coated with the dressing. |
6. Serve1 min Your Shrimp Salad with Eggs is ready Enjoy! |
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Oh, by the way, I also made this salad to go with the wraps. I don’t know which one they loved more. Thank you so much – it’s amazing!
I enjoy this one a lot. Glad you’ve discovered it, too – enjoy!