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Print Recipe
 Shrimp Salad Recipe
A simple and delicious salad for lunch and dinner. Very tasty salad.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. For the marinade: In a bowl, mix soy sauce (2 tbsp.l.), garlic (1 tooth.), passed through a garlic press. Peel the shrimp, remove the intestinal filaments, then rinse. Put the shrimp in the prepared marinade. Leave on for 10-15 minutes. Add vegetable oil (1 tablespoon) to the pan and fry the shrimp for 3-5 minutes.
    For the marinade: In a bowl, mix soy sauce (2 tbsp.l.), garlic (1 tooth.), passed through a garlic press. Peel the shrimp, remove the intestinal filaments, then rinse. Put the shrimp in the prepared marinade. Leave on for 10-15 minutes. Add vegetable oil (1 tablespoon) to the pan and fry the shrimp for 3-5 minutes.
  2. Boil carrots (1 pc.), then grate on a grater for Korean salads. Season the carrot straws with mayonnaise to taste.
    Boil carrots (1 pc.), then grate on a grater for Korean salads. Season the carrot straws with mayonnaise to taste.
  3. Assemble the salad into a ring. Put carrot straws seasoned with mayonnaise on the bottom, then put 3 tablespoons of canned corn.
    Assemble the salad into a ring. Put carrot straws seasoned with mayonnaise on the bottom, then put 3 tablespoons of canned corn.
  4. Boil eggs (2 pcs.) and grate on a grater for Korean salads. Put egg straws on a layer of canned corn, pour mayonnaise on top. Add salt if necessary.
    Boil eggs (2 pcs.) and grate on a grater for Korean salads. Put egg straws on a layer of canned corn, pour mayonnaise on top. Add salt if necessary.
  5. Cut the shrimp into small cubes. Roll the shrimp in egg strips. Make a light mayonnaise mesh. Grate an egg (1 pc.) on a grater for Korean salads. Sprinkle the top layer of lettuce leaves with grated egg straws.
    Cut the shrimp into small cubes. Roll the shrimp in egg strips. Make a light mayonnaise mesh. Grate an egg (1 pc.) on a grater for Korean salads. Sprinkle the top layer of lettuce leaves with grated egg straws.
  6. Ready.
    Ready.
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