Mexican Shrimp Salad Recipe
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
6
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Calories
247 kcal
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Course
Main Course, Salad
Mexican Shrimp Salad Recipe
Description
The Mexican Shrimp Salad Recipe brings together peeled, deveined cooked shrimp with sweet corn cut from the cob, ripe avocado, diced tomatoes, jalapeño slices, red onion, fresh cilantro, and bib lettuce as a base. The ingredients create a colorful mix of textures with juicy, tender shrimp, creamy avocado, and crisp vegetables.
The dressing is a simple vinaigrette made by whisking lime juice with olive oil, smoked paprika, and chili powder or Tajin. This adds smoky and citrus notes that complement the shrimp and vegetables. Seasoned with salt and black pepper, it ties the salad together.
To finish, the salad is sprinkled with toasted pumpkin seeds, offering a crunchy contrast. The dish can work well as a light meal or a side dish in a warm-weather setting. Fresh lime juice on avocado helps keep it bright and green.
When fresh corn is unavailable, canned or thawed frozen corn can be used. For shrimp, high-quality frozen varieties are recommended to ensure freshness. Fully thaw cooked shrimp under cold water before assembling.
Ingredients
Shrimp Salad
- 3 each corn on the cob
- 1 pound Shrimp peeled and deveined, cooked
- 1 head Bib lettuce
- 3 Roma tomato diced
- 1 jalapeño sliced thinly
- 1/2 onion small red, chopped
- 1 avocado diced
- 1/2 cup cilantro divided, minced
- salt to taste
- black pepper to taste
- 1/2 cup pumpkin seeds toasted
Mexican Vinaigrette Dressing
- 3 lime juiced
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder (or tajin)
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
- Use fresh vegetables and fully thawed cooked shrimp for the best texture and flavor.
- If fresh corn is unavailable, canned or thawed frozen corn works as a substitute.
- Sprinkle lemon or lime juice on avocado pieces to slow browning and keep them fresh looking.
- For shrimp, frozen is often fresher than store-bought fresh, so choose accordingly and thaw completely before use.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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