shrimp and egg salad

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Ingredients

• 1 pound large shrimp, peeled and deveined

• 4 large eggs

• 1 cup corn kernels (fresh, frozen, or canned)

• 2 cups broccoli florets

• 4 cups mixed lettuce or salad greens

• 1 cup cherry tomatoes, halved

• 1 tablespoon olive oil

• Salt and black pepper to taste

• ½ teaspoon paprika

• ½ teaspoon garlic powder

• ½ cup mayonnaise

• 2 tablespoons sour cream or Greek yogurt

• 1 tablespoon fresh lemon juice

• 1 teaspoon Dijon mustard

• 1 clove garlic, minced

• 1 tablespoon fresh dill, chopped (optional but recommended)

• Salt and pepper to taste

Instructions

1. Step 1: Prepare the Hard-Boiled Eggs
2. Place your eggs in a medium saucepan and cover them with cold water by about an inch. Bring the water to a rolling boil over high heat, then immediately remove the pan from heat and cover it with a lid. Let the eggs sit for 10 minutes exactly. This method gives you perfectly cooked eggs with creamy yolks and no green ring. After 10 minutes, transfer the eggs to an ice bath to stop the cooking process. This also makes peeling much easier.
3. Step 2: Cook the Shrimp
4. While the eggs are cooking, pat your shrimp completely dry with paper towels. Season them with salt, pepper, paprika, and garlic powder. Heat olive oil in a large skillet over medium-high heat until it shimmers. Add the shrimp in a single layer without overcrowding. Cook for 2 minutes on one side until they turn pink, then flip and cook for another 1 to 2 minutes. The shrimp are done when they form a C shape. If they curl into an O, they're overcooked. Remove immediately and let them cool.
5. Step 3: Blanch the Broccoli and Corn
6. Bring a pot of salted water to boil. Add the broccoli florets and cook for 2 minutes until bright green and slightly tender but still crisp. If using frozen corn, add it to the boiling water for the last minute. If using fresh corn, blanch it for 2 to 3 minutes. Drain everything and run under cold water to stop cooking and preserve that vibrant color. This step keeps the broccoli crunchy yet tender enough to enjoy.
7. Step 4: Make the Creamy Dressing
8. In a small bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, minced garlic, and chopped dill if using. Season with salt and pepper to taste. The dressing should be smooth and pourable but thick enough to coat the ingredients. Taste and adjust, adding more lemon juice for brightness or a pinch of sugar if it's too tangy. This creamy dressing is what brings the whole fresh seafood salad together.
9. Step 5: Assemble the Shrimp and Egg Salad
10. Peel and quarter the hard-boiled eggs. On a large serving platter or in individual bowls, arrange the lettuce as a base. Top with the cooked shrimp, egg quarters, broccoli florets, corn kernels, and halved cherry tomatoes. Arrange everything in sections for a beautiful presentation, or toss it all together for a more casual approach. Drizzle the creamy dressing over the top, or serve it on the side for guests to add their own amount.
11. Step 6: Serve and Enjoy
12. Serve this salad immediately while everything is fresh and the textures contrast beautifully. The tender shrimp, creamy eggs, crunchy broccoli, sweet corn, and juicy tomatoes all come together in every bite. You'll taste the savory richness balanced by the bright lemon in the dressing.

Nutrition

Calories: ' + d.