Shrimp, Cucumber And Eggs Salad - Recipe With Photo Step By Step

Salad with shrimp, cucumber and eggs is cooked for two hours, but it takes only 20 minutes for the cook's attention.

Ingredients

Shrimp - 225 g

Greenhouse cucumber - 1 pc.

Eggs - 4 pcs.

Sour cream - 200 ml

Parsley - 1 tablespoon

Salt to taste

• 92 kcal
• 20 minutes.
• 2 hours
• 2 h. 20 min.

Photo of the finished dish

Step by step recipe with photo

Salad with shrimps, cucumber and eggs tastes soft, thanks to sour cream and eggs, but a large amount of cucumber gives it a kind of deceptive lightness and freshness. In general, this salad is perceived not like Olivier, but as much less high-calorie. It also has a very pleasant color - delicate cucumber greens go well with pink shrimps.

Since cold eggs are better suited for this salad, they must be prepared in advance and allowed to cool thoroughly. Where is one of two hours in preparation time. The second hour is, on the contrary, the period in which the salad with shrimp, cucumber and eggs is marinated in a seasoned form. But the cook doesn't have much work to do when preparing it, so there is no need to be intimidated by the long cumulative cooking time. The salad is simple.

Boil hard-boiled eggs (approximately 12 minutes from the moment of boiling, and the egg cookers themselves regulate this matter). Immerse the finished eggs in cold water and let them cool well (at least an hour).

Boil shrimp in a little salted water (2 minutes from the moment of boiling).

While the shrimp water is boiling, cut the cucumber into cubes.

Chop the parsley.

Peel and dice the eggs.

Season the salad with shrimp, cucumber and eggs with sour cream and salt, mix all the ingredients and let them marinate for about an hour.

Enjoy your meal!