Shrimp Salad
Shrimp Salad
By Esther Boateng
This shrimp salad can be ready in about 30 minutes or even faster if you do some prep work the night before. Marinate the shrimp overnight and let the flavors mingle to enhance the flavor of the shrimp. I prefer to cook eggs on the day I eat them, but you can use pre-boiled eggs if that works better for you. Enjoy your salad warm or cold, with vegetables such as asparagus or boiled potatoes.
Serves 2
Shrimp Salad
Rated 5.0 stars by 1 users
Category
Salad
Servings
2
Ingredients
- 1 lb. shrimp, peeled and deveined
- 2 garlic cloves, crushed
- 2 eggs, hard-boiled
-
Pinch
Dr. Cowan’s Garden Organic Turmeric Powder
-
1
Tbsp. Dr. Cowan’s Garden Wild Ramp Powder
-
Pinch
Dr. Cowan’s Garden Organic Dandelion Powder
- 2 Tbsp. Dr. Cowan’s Garden All Purpose Organ-Based Seasoning
-
1/4
tsp. Dr. Cowan’s Garden Pepper Salt
-
2
Tbsp. Dr. Cowan’s Garden A2/A2 Ghee
- 1+ Tbsp. mayonnaise or sour cream (optional)
- 1 Tbsp. chopped chives (optional)
Directions
Add shrimp and garlic to a moderately heated wok or frying pan.
Add all the seasoning to the shrimp and garlic, and sauté for a few minutes until no longer pink. Remove from the stove when cooked.
Chop the hard-boiled eggs into quarters.
Add the eggs, shrimp mixture, and mayonnaise to a bowl and gently stir.
Garnish with dandelion powder or chopped chives and serve immediately.