Salad with shrimp and cherry tomatoes in layers. Light salad with shrimp, cherry tomatoes and mozzarella cheese

Tasty doesn’t have to be complicated or time-consuming. After all, many dishes are easy to prepare and turn out simply extraordinary: both tasty and appetizing. A striking example of this is a salad with shrimp and egg, tomatoes and lettuce. It's made in just a few minutes, and looks like a real restaurant dish.

The big advantage of this salad is that it can be prepared for literally any occasion. Judge for yourself: for breakfast – very good, for lunch – great snack, for dinner - as it should be (light and nutritious).

And I’m not even talking about special events: your guests will be delighted if holiday menu you include this shrimp and tomato salad recipe. After all, everything about it is good: the combination of ingredients, the unobtrusiveness of the sauce, and the simplicity of serving... So be sure to try this dish - I’m sure you will like it as much as I do. And now I’ll tell you how to prepare a salad with shrimp and tomatoes.

Ingredients:

For 1 serving:

• 100 g lettuce leaves;
• 1 medium-sized tomato or 2-3 cherry tomatoes;
• 1 boiled egg;
• 10 shrimp;
• salt to taste;
• 2-3 tsp. balsamic vinegar;
• 1 tsp vegetable oil.

How to prepare salad with shrimp and tomatoes:

The basis of our salad with shrimp, egg and tomatoes is lettuce leaves. There are no rules or restrictions here - you can take any variety, any type lettuce according to your taste. This time I cooked it with a salad mix (it includes frisee salad, radicchio, iceberg).

Such salad mixes are now very popular and are sold in many supermarkets. Place the washed and dried lettuce leaves on the plate on which we will serve the salad.

Add a little salad leaves and water balsamic vinegar and vegetable oil.

Cut the tomato into small slices. If you use cherry tomatoes (and they are very good in any salad, including this one), then they need to be cut into 2-4 parts. We peel the hard-boiled egg and also cut it into 6-8 pieces.

Place the egg and tomato on the lettuce leaves, in random order.

Another ingredient in our salad is shrimp. We need not king shrimp, but normal size ones: caliber 70\90 or 90\120. As a rule, such shrimp are sold ready-made, boiled, but frozen. So all we have to do is bring them to room temperature and remove the shell.

And put it on a plate, of course!

Actually, at this point all our preparations can be considered complete. If you wish, you can also season the salad with shrimp, tomatoes and lettuce, and add balsamic vinegar on top. But this is not at all necessary: ​​for example, I like salads like this with a minimum amount of salt and without unnecessary sauce.

Prepare the ingredients.

Thaw the shrimp.

Tip 1. It is better to take raw tiger or king (i.e. large) shrimp. But in a pinch, you can also use small cocktail shrimp. If you can't find it on sale raw shrimp- you can prepare a salad with boiled ice cream.

Tip 2. Frozen shrimp are best defrosted slowly in the refrigerator. To do this, you need to remove the shrimp from the freezer about a day before and put them on the top shelf of the refrigerator.

Rinse defrosted shrimp cold water.
If the shrimp have a head, separate the head, peel the shrimp from the shells, make an incision on the back and remove the dark intestinal vein.
If necessary, rinse the shrimp again with cold water and dry with paper towels.

Salt and pepper the shrimp and sprinkle with a pinch of sugar.

Advice. Sugar enhances the taste of shrimp and gives it a pleasant golden color when fried. Just don't add too much - a pinch will be enough.

Heat in a frying pan olive oil, place the shrimp in hot oil and fry for about 1 minute over medium heat (until the shrimp turn pink).
Turn over and cook for another 1 minute on the other side.
The readiness of the shrimp is determined as follows: if they turn pink and dull, the shrimp are ready.

Remove the pan with shrimp from the heat and cool (if desired, shrimp can be transferred to a bowl and cooled in the refrigerator).

Advice. If you are preparing a salad with boiled frozen shrimp, they must also be thawed and peeled first. Place the shrimp in hot oil and fry for about 20 seconds(!). Then remove the pan from the heat, transfer the shrimp and oil to a bowl and cool.
If desired, instead of frying, shrimp can be kept for about a minute in a salted, spicy broth (boil water for 5 minutes with salt added, bay leaf, a couple of peas allspice and a couple of sprigs of dill). After boiling, drain the shrimp in a colander, allow excess liquid to drain, then dry with paper towels.

Wash and dry the tomatoes.
Cut the cherry tomatoes into halves (cut seasonal tomatoes into wedges).
Peel the garlic and finely chop it with a knife.
Wash the parsley, dry it with paper towels or in a carousel for drying greens, and chop it too.
In a bowl, combine tomatoes with garlic and parsley.
Salt and pepper the tomatoes, sprinkle with sugar (0.5-1 teaspoon of sugar or to taste) and mix.

Advice. Don’t be afraid to add sugar to tomatoes - they love it very much :))) Just first you need to try what kind of tomatoes you have. Ground seasonal tomatoes grown in warm, sunny regions will be sweet on their own, and they do not need additional added sugar. And tomatoes grown with insufficient sun often taste quite sour. And just adding sugar can turn so-so tomatoes into completely delicious tomatoes. I would like to make a reservation that all of the above applies to SEASONAL tomatoes. “Winter” tomatoes from the supermarket, in my opinion, are not even worth buying - they are completely tasteless, hard... In general, without a doubt, seasonal vegetables are healthier and tastier. But, if you really want to cook any dish with tomatoes out of season, take cherry tomatoes. They are tasty even in winter and have a “tomato aroma” ;)

Preparing a salad with shrimp and cherry tomatoes will take about 15 minutes. Let the boiled frozen shrimp defrost. The easiest way to do this is in hot water from the kettle. We wash and dry the greens and vegetables, pre-clean the onions. Place the green leaves in a large salad bowl and tear them into medium pieces. We also put basil leaves there, which should be separated from the branches. There is no need to cut the greens, otherwise they will start to taste bitter! This time I use regular lettuce leaves, but you can also add arugula, vegetable salad with shrimp and arugula - also a magical combination!
Now cut the cherry tomatoes in half. I once posted a cool life hack on the topic, . It will save you a lot of time in the future! My Cherry tomatoes come from the Krasnodar region, so they are slightly larger than the original ones, but they are also very tasty. I cut them smaller, of course. And cut the Crimean red onion into thin quarters. We put everything in a salad bowl.
Now take Mozzarella or Adyghe cheese(trust me, the latter is a great cheap alternative with a milkier taste and crumbly texture) and cut into cubes. If you have baby mozzarella, then simply cut it in half. Put it in a salad bowl. The combination of colors and flavors is very good, it might even be New Year's salad with shrimp!
We clean the shrimp from their shells. You can, of course, take already peeled shrimp, but in shells they are much tastier and softer. We put the sea inhabitants in the salad bowl. Vegetable salad with shrimp and mozzarella is almost ready.
Now pour balsamic vinegar over a simple salad with shrimp and tomatoes, add salt if necessary, add black pepper and olive oil. Mix well!
That's it, the salad with shrimp and cherry is ready, put it on plates and serve it on the festive table!
Now you know how to make a salad with shrimp, a recipe with a photo of which I told and showed. Let's summarize.

Light salad with shrimp, cherry tomatoes and mozzarella cheese. The recipe is short

1. Defrost the shrimp in hot water and remove the shells.
2. Clearing the red sweet onion, wash vegetables and herbs, dry with paper towels.
3. We tear the lettuce leaves into medium pieces into a salad bowl, tear off the basil leaves and put them there.
4. Cut into thin quarters onions, cut Cherry tomatoes in half, put them in a salad bowl.
5. We cut the Mozzarella into cubes, if it is baby Mozzarella, then in half and put it in a salad bowl.
6. We put the shrimp there, sprinkle with salt, pepper if necessary, pour in balsamic vinegar and olive oil, and mix.
7. A simple salad with shrimp is ready, put it on plates!

I think this light shrimp salad is the most delicious. Try it and tell me your opinion, because salads with shrimp are very diverse. Their number will be replenished in the future, so in order not to miss out, , it's free! In addition, when you subscribe, you will receive as a gift a whole collection of complete recipes of 20 dishes, prepared very quickly, from 5 to 30 minutes! Eating quickly and tasty is real!

Try to prepare a light salad with shrimp, Cherry tomatoes and Mozzarella cheese, leave comments with ratings and remember that cooking delicious is quite simple, and that you are more talented than you can imagine! Enjoy your meal!

Step 1: prepare the shrimp.

Step 2: prepare lettuce leaves.

Step 3: prepare hard cheese.

Step 4: prepare the Mozzarella cheese.

Step 5: prepare the garlic.

Step 6: prepare the dill.

Step 7: Prepare salad dressing.

Step 8: Prepare the cherry tomatoes.

Step 9: Prepare the bread toasts.

Step 10: prepare shrimp salad with cherry tomatoes.

Step 11: Serve the shrimp salad with cherry tomatoes.

Any hard cheese is suitable for sprinkling the salad. For example, it could be Russian, Kostroma, Adygei, Dutch, Radomer, Edem and others to your taste;

If you are using raw shrimp, then after boiling the water they need to be boiled for 5–7 minutes until the seafood turns soft pink;

To make the salad more piquant, you can add not just toast, but fry the bread cubes in a little olive oil with chopped garlic.

Salad with shrimp and tomatoes

Salad with shrimp, tomatoes and cheese

One of the ingredients shrimp salad with tomatoes is cheese, which is combined with garlic sauce gives it spicy taste and aroma. To prepare this dish, you will need: - 300 g of peeled shrimp; - 2 small tomatoes; - 100 g hard cheese; - mayonnaise to taste; - 2 cloves of garlic.

Pass the garlic through a garlic press and mix with mayonnaise. Pour boiling water over the tomatoes, peel them and cut them into cubes, grate the cheese on a coarse grater.

Place shrimp on a flat plate and brush with garlic sauce. The next layer is tomatoes, which also need to be greased, then place the remaining crustaceans on them and grease them again, and sprinkle with grated cheese on top.

Salad recipe with shrimp, tomatoes and rice

Light salad made from shrimp and rice, seasoned with olive oil, does not pose a threat to physical fitness, so it can be eaten by those who are on a diet. For the salad you will need: - 100 g boiled shrimp; - 2 tomatoes; - 3 tablespoons of rice; - 1 clove of garlic; - 2 tablespoons of olive oil; - 1 tablespoon lemon juice; - 0.5 teaspoon of honey; - ground black pepper; - parsley; - lettuce leaves; - salt.

Boil the rice until it becomes crumbly. It is advisable to take steamed long-grain, although round will also work, the main thing is that it does not stick together during cooking.

Finely chop the garlic and parsley. Combine half the parsley, garlic, heated honey, olive oil in a cup, lemon juice, salt and ground black pepper to taste. Mix all ingredients well and the salad dressing is ready.

Cut the tomatoes into slices and mix them with rice, place on flat dish, covered with lettuce leaves. Place the shrimp on top, pour the dressing over everything and sprinkle with the remaining parsley.

Features of preparing shrimp salad

The salad will taste brighter if you boil raw large shrimp to prepare it. They should be cooked for no more than 5 minutes, otherwise they will become tough.

When choosing shrimp, keep in mind that an indicator of quality is an even, smooth color and a tucked tail of the seafood. A straightened tail indicates that the shrimp died before freezing.

Shrimp will be more flavorful if you cook them in water with spices and after cooking leave them in the resulting broth for half an hour. Frozen-cooked shrimp just need to be placed in boiling water for 1-2 minutes and they will be ready.