Cherry and shrimp salad

Cherry and shrimp salad, light, tasty and quick.

Cooking time 10 minutes


Shrimps (large) 4-5 pcs

Soy sauce 3 tbsp l.

Cherry tomatoes 3-5 pcs

Croutons 20 g

Boiled egg 1 pc

Pesto sauce to taste

Parmesan cheese 30 g

Cilantro 1 bundle

1/2 tbsp pine nuts l.

Garlic clove 1/2 pc

Olive oil 1/2 cup

Salt 1 pinch.


Peel the shrimps, leaving the heads and tails, and fry in vegetable oil with the addition of soy sauce.

Prepare the sauce. Beat 1/2 tablespoon of pine nuts, 1/2 clove of garlic, 1/2 cup of olive oil, 1 small pinch of salt with a blender until uneven.

Season with sauce and stir.

Pull lettuce into a cup, add croutons.

Put the croutons with salad on a plate, then put the shrimps, sprinkle with grated cheese, garnish with boiled egg wedges and cherry tomatoes.

Bon appetit!