This Ensalada de Camaron (Mexican Shrimp Salad) is made of juicy shrimp and veggies covered in a rich, creamy dressing. It’s a tasty and easy recipe that’s perfect for lunch or light dinner.

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Ensalada de Camaron (Mexican Shrimp Salad) in a large white serving dish.

Ensalada de Camaron is a Mexican shrimp salad that’s perfect for leftover shrimp.

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I served pre-cooked shrimp with cocktail sauce at a game day get together and had plenty of leftovers. That’s how this recipe was born.

It’s a take on Ensalada de Pollo which is always a big hit with my family.

Creamy, mildly spicy, and so delicious! An easy dinner for when you don’t feel like cooking.

Table of Contents

1 🦐 Ingredients
2 🥣 Instructions
3 ➕ Additions
4 🌶️ Adjusting the Heat
5 🫙 Storage Instructions
6 🍴 Serve with
7 😋 Hungry for More?
8 Ensalada de Camaron

🦐 Ingredients

shrimp
frozen peas and carrots (thawed)
frozen corn (thawed)
celery
Pickled Jalapeno + juice
red onion
mayonnaise
yellow mustard
salt and black pepper

The dressing is mayo based. Not a fan of mayo? Use olive oil or sour cream instead.

A good substitute for red onion is green onion. Sprinkle in a pinch of ground cumin for a little more flavor.

We’re using frozen vegetables that have been thawed. Feel free to use a drained can of mixed vegetables. Or cook fresh corn and other desired veggies.

🥣 Instructions

Raw shrimp cooking in a metal stock pot.

Place the raw shrimp in a stock pot.
Cover with cold water and bring to a boil over medium heat.

Once the shrimp turn pink, turn them off immediately. You do not want to overcook the shrimp, or they will get rubbery.

These are large deveined shrimp. Jumbo shrimp, small shrimp, size really doesn’t matter since they will be chopped into small pieces once cooked.

If you buy already cooked shrimp, skip this step and go straight to making the salad. That’s the easiest way to make other Mexican food favorites like Coctel de Camaron and Shrimp Michelada.

Cooked shrimp chopped into small pieces on a wooden cutting board.

Let the shrimp cool slightly.
Chop into small 1-inch size pieces.

Here, we are making this salad using shrimp, but it can also be done with lobster, scallops, or a combination of seafood.

This is a great recipe to make on hot summer days or take to a potluck.

The ingredients needed to make the shrimp salad in a white baking dish.

Place everything in a large bowl or serving container.
Mix until well combined.

This Mexican shrimp salad recipe is very versatile. Change it and make it your own.

➕ Additions

For a hint of freshness, add lemon juice, some some lemon zest, and herby cilantro.

Consider adding: drained can of black beans, diced ripe tomatoes, chopped baby spinach, or cotija cheese or queso fresco.

Use fresh avocado to give it a creamy texture.

Mexican Shrimp Salad in a large white serving dish.

🌶️ Adjusting the Heat

For a spicier dressing, add more pickled jalapenos, use 1 teaspoon of ground cayenne pepper, or diced habanero pepper.
To reduce the heat, omit the chile altogether or use red pepper flakes.

🫙 Storage Instructions

Place in an airtight container for up to 3 days. For best results, consume right away.

🍴 Serve with

Ensalada de Camaron is a vibrant dish bursting with fresh flavors, featuring succulent shrimp tossed in a creamy dressing.

Keep in the fridge before serving with totopos (tortilla chips) and Mexican hot sauce. Or for a low carb option, serve with romaine lettuce.

😋 Hungry for More?

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