Looking for a recipe that’s light, refreshing, and packed with protein? This shrimp and egg salad bowl is just what you need. It’s one of those meals that checks all the boxes: quick to prepare, full of nutrients, and easy enough for even the busiest days. Whether you’re planning a wholesome brunch, a light dinner, or a simple meal to take to work or school, this bowl is a versatile option you’ll want to make again and again.
The beauty of this recipe is its balance. Shrimp and hard-boiled eggs provide high-quality protein, while fresh vegetables and greens add fiber, vitamins, and a burst of color to your plate. You’ll feel satisfied and energized without the heaviness that comes from more complicated meals. It’s proof that healthy eating can also be delicious and effortless.
I also love how flexible this salad is. Don’t have cherry tomatoes on hand? Swap in sliced bell peppers. No mixed greens? Use spinach, romaine, or whatever leafy greens you already have in the fridge. The same goes for the dressing — sometimes I go for something light and tangy, other times I just grab a bottle of whatever’s available and keep it simple. This recipe was actually born on one of those “lazy cooking days,” when I wanted something tasty but didn’t feel like fussing in the kitchen. The result was so good that it became a regular in my weekly rotation.
And if you’re serving this as a family meal, it’s easy to dress it up a bit more. Pair it with a bowl of warm soup, some crusty bread, or even a light pasta dish to make it feel more complete. However you serve it, this shrimp and egg salad bowl is a reminder that nourishing food doesn’t need to be complicated — sometimes, the simplest recipes are the ones we end up loving the most.
This salad is a vibrant and healthy mix of fresh vegetables, protein, and a touch of sweetness from the corn.
Ingredients
- Protein:
4-6 large cooked shrimp, peeled and deveined
2 hard-boiled eggs, halved
- Greens:
A generous handful of mixed salad greens (like spinach, spring mix, and radicchio)
- Vegetables:
1/2 cup cooked corn kernels (fresh or canned)
1/2 cup cherry tomatoes, halved
1/4 cup shredded red cabbage
1/4 cup shredded green or white cabbage
1/2 small cucumber, sliced
A few sprigs of fresh dill or parsley for garnish
Directions
- Prepare the ingredients:
If using raw shrimp, bring a pot of water to a boil, add the shrimp, and cook for 2-3 minutes until they turn pink and opaque.
Drain and let them cool. If you haven’t already, hard-boil the eggs.
Place the eggs in a pot and cover with cold water. Bring to a boil, then turn off the heat, cover the pot, and let them sit for 10-12 minutes.
Transfer the eggs to an ice bath to cool, then peel and slice in half. Wash and prepare all the vegetables: slice the cucumber and cherry tomatoes, and shred the cabbages. - Assemble the salad:
Arrange the mixed greens in the bottom of a large, shallow bowl.
Artfully arrange the prepared ingredients in separate sections on top of the greens, as shown in the photo.
Place the sliced cucumber, cherry tomatoes, and both types of cabbage on one side.
Add the corn kernels in a section next to the vegetables.
Place the cooked shrimp and the halved hard-boiled eggs on the remaining side. Garnish the salad with a few sprigs of fresh dill or parsley. - Serve:
Serve the salad immediately with your choice of dressing on the side.
Dressing Ideas
You can definitely enjoy this salad on its own, but if you’d like to elevate the flavors, a good dressing makes all the difference.
Since the salad is light, crisp, and a little sweet from the corn, the best dressings are the ones that complement rather than overpower it. If you don’t feel like making your own at home, here are some great store-bought options you can easily find in most U.S. grocery stores:
- Hidden Valley Original Ranch – Creamy, tangy, and a true classic. Ranch brings a comforting touch to fresh veggies and pairs surprisingly well with shrimp.
- Tessemae’s Lemon Garlic Dressing – A zesty, clean option that brightens seafood flavors beautifully.
- Primal Kitchen Green Goddess – Creamy, herby, and made with avocado oil. This one adds richness without feeling too heavy.
Tip: Keep the dressing on the side so everyone can add as much (or as little) as they like!
I’ve shared some dressing ideas to pair with this salad — now it’s your turn! Let’s get cooking, and don’t forget to share which veggies you swapped in and which dressing you enjoyed the most. Wishing you a wonderful day!!!
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