A refreshing shrimp salad with cherry tomatoes and eggs — quick, healthy, and delicious.

Scale

1 lb shrimp, peeled and deveined

1 cup cherry tomatoes, halved

2 boiled eggs, sliced

2 tbsp olive oil

1 tsp garlic powder

1 tbsp lemon juice

Salt and pepper to taste

Fresh parsley, chopped

1. Boil eggs to your preference (soft, medium, or hard).

2. Season shrimp with olive oil, garlic powder, salt, and pepper.

3. Heat skillet and cook shrimp 2–3 minutes per side until pink.

4. Slice cherry tomatoes and eggs.

5. Toss shrimp, tomatoes, and eggs in a bowl.

6. Drizzle with lemon juice and olive oil.

7. Garnish with parsley and serve chilled or warm.

Best served fresh. Store leftovers in airtight container up to 2 days. Avoid reheating eggs.

Keywords: Shrimp Salad Cherry Tomato Egg