Ensalada De Camaron (Mexican Shrimp Salad)

Name: Ensalada De Camaron (Mexican Shrimp Salad)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 people
Ingredients: 2 medium carrots; 1 large potato; 1 pound cooked shrimp; 1 large celery stick; 1 large roasted pepper from a jar ( 1 cup); 2 pickled jalapeños from a jar (about 3 Tablespoons); 2 cups shredded romaine lettuce; ¼ cup mayonnaise; 3 Tablespoons Mexican crema, sour cream or Greek yogurt; 2 Tablespoons juice from the pickled jalapenos; Kosher or sea salt; black pepper

User Reviews

5.0

30 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4 people
Calories
206 kcal
Course
Main Course, Lunch, Dinner
Cuisine
Mexican

Ensalada De Camaron (Mexican Shrimp Salad)

Delilah Cunningham

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Ensalada De Camaron is a tasty, refreshing and easy shrimp salad! Made with simple ingredient including celery, red pepper, carrots and potatoes and dressed up in a simple creamy mayo-based dressing, this is guaranteed to be a hit at every cookout and potluck this year!

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Ingredients

Servings

2 medium carrots peeled, cut into small cubes
1 large potato peeled, cut into small cubes
1 pound cooked shrimp peeled, deveined and cut into small cubes
1 large celery stick cut into small cubes
1 large roasted pepper from a jar ( 1 cup) cut into small cubes
2 pickled jalapeños from a jar (about 3 Tablespoons) chopped
2 cups shredded romaine lettuce Optional
¼ cup mayonnaise
3 Tablespoons Mexican crema, sour cream or Greek yogurt
2 Tablespoons juice from the pickled jalapenos
Kosher or sea salt
black pepper

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Instructions

Place the cubed potatoes in a medium stockpot. Fill the pot with cold water until it is 1 to 2 inches over the top of the potatoes. Add the salt and bring it to a boil over high heat. Cook for 2 to 3 minutes or until the potatoes are soft but still have a bite. Remove them from the water and set aside to cool.
In the same pot with the hot water, bring it back to a boil and add the cubed carrots. Cook for 3 minutes or until fork tender but not mushy. Once cooked, drain and set aside to cool completely.
Combine the wet ingredients in a small bowl. Mix together well and taste. Adjust salt & pepper according to taste.
In a large bowl, add all of the ingredients. Mix gently until everything is incorporated well.
Cover the salad and refrigerate for at least 1 hour. Keep refrigerated in an airtight container for up to three days.

Notes

Make sure the vegetables are chopped small and even sized.
If you like a creamier salad, do 1.5x the amounts for the dressing ingredients.
Make it more spicy by adding more pickled jalapeños or even fresh ones or serrano peppers.
Get creative and add some chopped fresh mango, peaches or pineapple for a summer flare.

Nutrition Information

Show Details

Serving 0.25portion Calories 206kcal (10%) Carbohydrates 19g (6%) Protein 25g (50%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 1g Cholesterol 1mg (0%) Sodium 233mg (10%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 206 kcal

% Daily Value*

Serving	0.25portion
Calories	206kcal	10%
Carbohydrates	19g	6%
Protein	25g	50%
Fat	5g	8%
Saturated Fat	1g	5%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	1g	5%
Cholesterol	1mg	0%
Sodium	233mg	10%