• Onion 190g
  • Medium eggs 3
  • Zucchini 160g
  • Green peppers 135g
  • Potatoes 160g
  • Cherry tomatoes 185g
  • Raw, frozen shrimps 400g
  • 1 Tbsp extra virgin oil.
  • Mint, salt, and pepper


I like to keep the veggies crunchy, but if you prefer to have them well cook just increase the cooking time. 

Serve the “salad” on a plate covered by wrap bread to make it look more professional.

E23D3105-8640-4485-849E-EC851E2BDDE9When you want something fast, tasty, protein-rich, and light!

You craved a fish-based meal that could be easy and fast to make? Here is an idea! This shrimp-egg-veggie salad is the perfect solution if you are too busy to cook elaborate meals but still want to cuddle yourself! Every bite is a mixture of taste and different consistency and it is so easy and fast to make! 


  1. Place the eggs in a pot and cover with water, bring it to boil and wait for 8 to 10 minutes. 
  2. Cut the onion in small pieces. Heat the oil in a pot over medium heat and add the onion. Cook for 1-2 minutes stirring frequently.
  3. Cut the potatoes in small pieces and add them to the onion. Cook for 5 minutes stirring time to time.
  4. Cut the rest of the veggies and add them to the potatoes. Cook for 5 minutes stirring time to time.
  5. Add the frozen shrimp to the mixture and cook for 10 minutes stirring time to time. 
  6. Drain the eggs, cool in ice water and peel. Cut them and add to the mixture.
  7. Add mint, pepper, and salt as needed. ENJOY!



IngredientsquantityCalories (kcal)Carbs (g)Fat (g)Protein (g)
Onion190g6114 2
Eggs medium321031415
Zucchini160g132 1
Green peppers135g276 1
Potato160g12327 3
Cherry tomatoes185g337 2
Raw shrimps400g286 468
Extra virgin oil1 tbs118 13 

Screen Shot 2018-12-27 at 10.24.07 AM

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