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Shrimp, Corn and Egg Salad

0
602
Kitchen European
Calorie content 171.8 kcal
Portions 4 port.
Cooking time 40 minutes
Proteins * 7.3 gr.
Fats * 14 gr.
Carbohydrates* 16.8 g
* per 100 gr. product
Shrimp, Corn and Egg Salad
Content

Today, in any store, you can easily find shrimp and delight your loved ones with a delicious salad. The neutral taste of boiled eggs, sweet canned corn and tender shrimp will make this dish bright and satisfying. And mayonnaise can always be replaced with sour cream, natural yogurt or other more interesting and complex dressings.

Ingredients

Cooking process

step 1 out of 6
Pour boiling water over the shrimps for 5 minutes. Then drain the water, cool and clean them.
step 2 out of 6
Dip the shrimp in flour and fry until golden brown in sunflower oil, then transfer them to a paper napkin to get rid of excess fat.
step 3 out of 6
Wash the dill and chop finely, put it in a bowl.
step 4 out of 6
Boil the eggs hard-boiled, peel them and cut into cubes. Drain the juice from the corn. Transfer the eggs and corn to the bowl with the herbs.
step 5 out of 6
Prepare a dressing. In a separate bowl, combine the mustard oil, lemon juice, and mustard. Pour the sauce into the chopped ingredients, stir and leave for 7-10 minutes to soak the salad well.
step 6 out of 6
To serve the dish, spread the lettuce leaves on a flat plate, place the lettuce on top of them and garnish with fried shrimp.

Bon Appetit!

 

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