Egg salad with shrimps

Recipe from Lily Moore
Egg salad with shrimps
Cooking time: 15 min
Servings 2
This egg&shrimp salad is packed with spices and vegetables -an easy recipe that’s high in protein and easy to make!


  • Fresh baby spinach
    2,1 oz
  • Chopped lettuce
    2,1 oz
  • Fresh corn salad
    1,4 oz
  • Headless shell-on shrimps
    5,6 oz
  • Cherry tomatoes
    10 pieces
  • Sesame seeds
    2 tsp
  • Quail eggs
    8 pieces
  • Olive oil
    4 tbsp
  • Pepper
    to taste
  • Sea salt
    to taste

Nutrition facts per serving

  • Calories

    370 kcal

  • Protein

    24 g

  • Fat

    26 g

  • Carbohydrates

    6 g


  • Bring water to a boil in a small saucepan and cook the quail eggs for 3-4 minutes. Then rinse them with cold water and peel off the shell. Cut the eggs in half.

  • Wash the lettuce leaves and corn salad well and dry, then cut. Now cut the tomatoes in half. Put the lettuce, corn salad, tomatoes and eggs in a bowl, add 1 tablespoon of olive oil, season with salt and pepper and mix well.

  • Heat 1 tablespoon of olive oil in a frying pan and fry the shrimp on both sides. Put the salad in a bowl. Add the fried shrimp. Finally, sprinkle the salad with sesame seeds and serve.


  • To wash lettuce be sure to use a salad spinner, so your final salad isn’t too wet.

Bon Appetit!

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