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Shrimp salad with bacon and egg

Shrimp salad with bacon and egg

Preparation time:
30 min
Difficulty level:

Nutritional values:

6 g
40 g
34 g


Olive oilOlive oil 2 Tablespoon
Egg, hen egg (organic, free range)Egg, hen egg (organic, free range)1 (60 g)
Spinach, leaf spinach (frozen)Spinach, leaf spinach (frozen) 100 g
Onion (fresh)Onion (fresh)½ (50 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Red wine vinegarRed wine vinegar 1 ½ Teaspoon
Pine nutsPine nuts 1 Teaspoon
Mustard, mustard (sweet)Mustard, mustard (sweet) ½ Teaspoon
Giant shrimps (fresh or frozen, organic quality)Giant shrimps (fresh or frozen, organic quality) 100 g
Breakfast bacon, baconBreakfast bacon, bacon 30 g
Mushrooms Mushrooms (fresh)Mushrooms Mushrooms (fresh) 60 g


Step 1:
Sauté bacon in a large skillet over medium heat for 3 to 5 minutes. Then place on kitchen paper to drain. Leave fat in the pan.
Step 2:
Cut onion into rings, mushrooms into slices and brown both in the same pan for 3 minutes, remove and set aside. Season shrimp with salt and pepper, add a little olive oil to the pan if needed. Fry together with the pine nuts over medium heat until the shrimp are firm and pink (2-4 minutes).
Step 3:
Mix red wine vinegar and mustard together. Roll the slightly cooled shrimp in it and season with salt and pepper at the end.
Step 4:
Hard boil egg. Wash spinach leaves thoroughly and place on a plate. Add all the fried ingredients. Garnish with the sliced egg. The remaining sauce from the pan can be drizzled over the salad as dressing.

Macronutrient distribution:

The recipe Shrimp salad with bacon and egg is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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