Ensalada De Camaron (Mexican Shrimp Salad)
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 people
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Calories
206 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Mexican
Ensalada De Camaron (Mexican Shrimp Salad)
Description
Ensalada De Camaron (Mexican Shrimp Salad) mixes peeled and deveined shrimp cubed alongside small cubes of potato, carrot, celery, roasted peppers, and pickled jalapeños. The potatoes and carrots are boiled until tender but still firm, preserving texture in the salad. The dressing combines mayonnaise, Mexican crema or sour cream, and jalapeño pepper juice, lightly binding the ingredients with a mild spicy creaminess. Romaine lettuce can be added for a fresh leafy element but is optional.
The salad offers a combination of creamy, tangy, and mildly spicy flavors along with contrasting textures from soft shrimp, tender vegetables, and crunchy celery. It is chilled for at least an hour to meld these flavors properly. The use of pickled jalapeños and their juice gives the dish a distinctive Mexican flavor profile.
This salad can be served chilled as a light lunch or side dish. It pairs well with warm tortillas or simple bread and can be a refreshing addition to larger meals. It is best consumed within a few days of preparation.
Adjusting the amount of jalapeños alters the spice level, and adding seasonal fresh fruit like mango or pineapple can bring a sweet contrast for summer variations. Keeping the vegetable pieces small and uniform ensures a balanced mix of flavors and textures in each bite.
Ingredients
- 2 medium carrot peeled, cut into small cubes
- 1 large potato peeled, cut into small cubes
- 1 pound Shrimp peeled, deveined and cut into small cubes, cooked
- 1 large celery cut into small cubes, stick
- 1 large roasted peppers cut into small cubes, from a jar, 1 cup
- 2 pickled jalapeños chopped, from a jar, about 3 Tablespoons
- 2 cups romaine lettuce Optional, shredded
- ¼ cup mayonnaise
- 3 Tablespoons Mexican crema or sour cream or Greek yogurt
- 2 Tablespoons jalapeno pepper juice from pickled jalapenos
- kosher salt or sea salt
- black pepper
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
- Dice vegetables uniformly small to ensure even texture and flavor distribution.
- Increase dressing quantities if a creamier salad is preferred by multiplying dressing ingredients by 1.5.
- Adjust spiciness by adding more pickled jalapeños or substitute with fresh serrano peppers for extra heat.
- Add diced fresh mango, peaches, or pineapple to introduce a sweet, seasonal twist.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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