Shrimp & Broccoli Salad with Sweet Corn & Eggs: A Light and Nutritious Meal

Serving: This Shrimp & Broccoli Salad is perfect as a standalone meal or as a side dish to grilled meats or sandwiches. It also pairs wonderfully with a light, crisp white wine.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Be aware that the broccoli may lose some of its crispness after being dressed, so it’s best enjoyed fresh.
Variants

Add More Vegetables: Feel free to add other veggies like cherry tomatoes, cucumber, or avocado for extra flavor and nutrients.
Spicy Kick: Add a pinch of red pepper flakes or a few dashes of hot sauce to the dressing for a spicy variation.
Make It Creamier: For a richer, creamier salad, add a tablespoon of sour cream or a splash of heavy cream to the dressing.
FAQ
Q: Can I use frozen shrimp for this recipe?
A: Yes, frozen shrimp works great in this salad. Just be sure to thaw them completely and pat them dry before adding them to the salad.

Q: Can I make this salad ahead of time?
A: Yes, this salad can be made ahead of time. It will keep well in the refrigerator for up to 2 days, but it’s best to add the dressing just before serving to keep the ingredients fresh.

Q: Can I substitute the eggs with something else?
A: If you’re not a fan of eggs or prefer a different protein, you can substitute them with additional shrimp, grilled chicken, or even tofu for a vegetarian option.

This Shrimp & Broccoli Salad with Sweet Corn & Eggs is a light, satisfying, and nutrient-packed dish that’s perfect for any occasion. It’s easy to prepare, full of fresh flavors, and incredibly versatile!