Shrimp Salad with Cherry Tomatoes and a Poached Egg

A tasty, light salad for a summer dinner!

Recipe author

Servings:

Shrimp (peeled weight)

100

Lettuce (1 bunch of leaf lettuce or a mix of salad greens)

Bell pepper

0.5

Cherry tomatoes

Onion

Egg

Olive oil (+1 tbsp for frying the shrimp)

White wine vinegar

Salt

Ground hot pepper

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 37 % 7 g

Fats 47 % 9 g

Carbohydrates 16 % 3 g

119 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 15 min

Step 1:

The ingredients.
Step 2:

Thaw the shrimp (if frozen) and peel them.
Step 3:

Heat the olive oil in a skillet and sauté the shrimp over medium heat for 1 minute, seasoning with salt and pepper as they cook. Remove from the heat and let cool.
Step 4:

Cut the cherry tomatoes into 2–4 pieces (depending on size) and slice the half bell pepper into small strips.
Step 5:

Assemble the salad. Tear the washed and dried lettuce leaves into bite-size pieces and arrange them on a plate.
Step 6:

Scatter the shrimp, cherry tomatoes, and bell pepper over the lettuce.
Step 7:

Poach the egg: bring 4 cups (1 L) of water to a boil in a saucepan and add 1 tbsp of distilled white vinegar. Fresh eggs are key here — the fresher the better. Crack the egg into a small bowl, then slip it into the barely simmering water.
Step 8:

Cook the egg for about 2 minutes — the white should set while the yolk stays runny.
Step 9:

Set the poached egg on top of the salad and, if you like, add thinly sliced onion rings.
Step 10:

Make the dressing: whisk together the oil, vinegar (or lemon juice), salt, and pepper until well combined.
Step 11:

Drizzle the dressing over the salad and serve. Enjoy!