– shrimp – frozen peas and carrots (thawed) – frozen corn (thawed) – celery – Pickled Jalapeno + juice – red onion – mayonnaise – yellow mustard – salt and black pepper
Drop raw shrimp into a stock pot. Cover with cold water, then heat until boiling over medium flame.
Allow the shrimp to cool a bit. Chop them into small 1-inch chunks. This salad can feature lobster, scallops, or mixed seafood.
Put all ingredients in a big bowl or serving dish. Stir until thoroughly mixed. You can customize this versatile shrimp salad recipe.
Keep in the fridge before serving with totopos (tortilla chips) and Mexican hot sauce. Or for a low carb option, serve with romaine lettuce.