How to boil quail eggs properly?

Drop them into boiling water and cook for 3–4 minutes for hard-boiled. Then transfer to cold water for 5 minutes – they'll peel easily.

Can I use olive oil instead of mayo?

Yes, dress the salad with a mixture of olive oil and lemon juice – it's lighter and healthier, though the taste will be less creamy.

What to serve with this salad?

It's great as a standalone meal, or served with toasted bread or a crusty baguette for a light lunch.

Can I add other vegetables?

Certainly – sliced bell pepper, cucumber, or arugula would add variety and color.

Shrimp salad

Name: Shrimp salad
Total time: 10 min
Yield: 3 порции
Cuisine: International
Ingredients: Cherry Tomatoes — 100 g; Quail egg — 150 g; Parmesan cheese — 50 g; Iceberg Lettuce — 150 g; Shrimp — 150 g; Lemon — 30 g; Mayonnaise — 40 g; Salt — 2 g

20min

672g

Nutrition per 100g

202

Imagine succulent shrimp, sweet cherry tomatoes, tender quail eggs, and crisp iceberg lettuce, all brought together with creamy mayonnaise and savory Parmesan. This salad is a celebration of freshness and flavor – light yet satisfying, ideal for lunch or dinner. It comes together in just 20 minutes but looks like a restaurant masterpiece.

WHAT YOU WILL NEED

From ingredients

8 products

Vegetables

Eggs

Cheese

Seafood

Dressing

Spices

SIMPLE PROCESS

Step by step recipe

The key to this salad is perfectly cooked shrimp and eggs. Boil the shrimp for just 3–5 minutes until pink and firm, then plunge into ice water to stop the cooking. Quail eggs need only 3–4 minutes – cool them immediately for easy peeling. Tear the iceberg lettuce with your hands rather than chopping – it stays crisp and absorbs the dressing better. Add lemon juice right before serving to prevent browning.

Step 1

Cook shrimp and eggs

Bring a pot of salted water to a boil. Add shrimp (150 g / 5.3 oz) and cook for 3–5 minutes until pink and curled. Transfer to ice water. In a separate pot, boil quail eggs (150 g / about 15 eggs) for 3–4 minutes, then cool.

Step 2

Peel and chop

Peel the shrimp, leaving the tails on for presentation. Peel the quail eggs and halve or quarter them. Halve the cherry tomatoes (100 g / 3.5 oz).

Step 3

Prep greens and cheese

Wash and dry the iceberg lettuce (150 g / 5.3 oz), tear into large pieces. Grate Parmesan (50 g / 1.8 oz) finely.

Step 4

Assemble the salad

Arrange the lettuce on a serving platter. Top with shrimp, tomato halves, and eggs. Season with salt (2 g / ½ tsp) and squeeze lemon juice (30 g / about 2 tbsp) over.

Step 5

Dress and serve

Drizzle with mayonnaise (40 g / 2.5 tbsp) or serve on the side. Sprinkle with Parmesan and garnish with fresh herbs. Serve immediately.

CHEF'S TIP

Choose quality shrimp

Large prawns or tiger shrimp work best – they are meatier. If using smaller shrimp, increase the amount to 200 g (7 oz).

Don't overcook shrimp

Boil for 3–5 minutes maximum – overcooked shrimp become rubbery. Chill them immediately in cold water to preserve texture.

Use fresh lemon juice

Freshly squeezed lemon juice adds a bright tang that balances the richness of mayo and enhances the shrimp's flavor.

Grate Parmesan finely

Use a fine grater for Parmesan – it melts on the tongue, adding a subtle cheesy note without overpowering the other ingredients.

SUBSTITUTIONS

Add your taste

Replace mayo with Greek yogurt For a lighter dressing, mix 40 g (2.5 tbsp) Greek yogurt with 1 tsp Dijon mustard – it's lower in calories and adds a tangy kick.
Substitute shrimp with chicken breast Poach or pan-sear 150 g (5.3 oz) of chicken breast and dice it – you'll get a heartier version with similar protein content.
Swap Parmesan for feta or halloumi Use 50 g (1.8 oz) of crumbled feta or grilled halloumi – they add saltiness and a Mediterranean twist.
Add avocado for creaminess Dice half an avocado and fold it into the salad – it adds a buttery texture and healthy fats.

HOW TO STORE

How to Store Shrimp Salad

Serve this salad immediately for the best taste and texture. If you need to prepare ahead, keep the dressing separate and combine just before serving. Undressed components can be refrigerated in an airtight container for up to 1 day. Dressed salad should be consumed within 4–6 hours – the lettuce will wilt, and shrimp may become tough. Do not freeze.

GOOD TO KNOW