Mexican Shrimp Salad Recipe
User Reviews
5.0
12 reviews
Excellent
-
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
6
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Calories
247 kcal
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Course
Main Course, Salad
Mexican Shrimp Salad Recipe
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Mexican Shrimp Salad is fresh, vibrant, and bursting with the flavor of perfectly seasoned shrimp, corn, tomatoes, jalapeños, avocado, and more! Drizzled with Mexican Vinaigrette dressing and a sprinkle of toasted pumpkin seeds!
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Ingredients
Shrimp Salad
- 3 each corn on the cob
- 1 pound cooked shrimp (peeled and deveined)
- 1 head Bib lettuce
- 3 roma tomatoes, diced
- 1 jalapeno, sliced thinly
- 1/2 small red onion, chopped
- 1 avocado, diced
- 1/2 cup cilantro, minced (divided)
- salt and pepper to taste
- 1/2 cup toasted pumpkin seeds
Mexican Vinaigrette Dressing
- 3 limes, juiced
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder (or tajin)
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Instructions
Shrimp Salad
- In a large pan, boil some water and add a little salt. When the water is boiling, add the corn and boil for 3 to 4 minutes. Corn will change to a bit brighter yellow. Remove and cool for a few minutes. Use a sharp knife and cut the corn off the cob.
- Place the lettuce on a plate. In a bowl combine the corn, shrimp, tomatoes, onions, avocado, jalapeno, and cilantro. Spoon over the lettuce.
- In a small bowl combine the lime juice, olive oil, paprika, and chili powder. Pour over the salad. Add some salt and pepper to taste. Sprinkle the toasted pumpkin seeds over the salad and enjoy!
Mexican Vinaigrette Dressing
- In a small bowl, combine olive oil, lime juice from the 3 limes, paprika, and chili powder or tajin.
- Pour the vinaigrette over the salad.
Notes
- Fresh Ingredients. The freshest ingredients make the best salad. However, if corn on the cob is not available, canned corn or frozen corn that has been thawed will work as well.
- Shrimp Quality. With Shrimp, I make an exception to the freshness above. Unless you can meet the shrimpers right when they come off the boat, I recommend buying frozen shrimp rather than fresh. Frozen shrimp is more likely to have been frozen while it is fresh. When buying fresh shrimp at a store, you don't know how fresh that shrimp is, or how long it has been sitting out.
- Thawed Shrimp. Make sure that the cooked shrimp has been completely thawed if it is still frozen. For a quick that, you can place the shrimp in a colander and run COLD water over it for a couple of minutes. Do NOT run hot water because that will likely cook the shrimp.
- Keeping Avocado Fresh. To prevent avocados from turning brown, squeeze some lemon or lime juice over it, and it will stay green.
Nutrition Information
Show Details
Calories
247kcal
(12%)
Carbohydrates
10g
(3%)
Protein
19g
(38%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Trans Fat
1g
Cholesterol
191mg
(64%)
Sodium
792mg
(33%)
Potassium
477mg
(14%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
1554IU
(31%)
Vitamin C
25mg
(28%)
Calcium
145mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Calories | 247kcal | 12% |
| Carbohydrates | 10g | 3% |
| Protein | 19g | 38% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 191mg | 64% |
| Sodium | 792mg | 33% |
| Potassium | 477mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 1554IU | 31% |
| Vitamin C | 25mg | 28% |
| Calcium | 145mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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