Ensalada de Camaron
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.
Servings: 4 people
Calories: 399kcal
Ingredients
- water (to cook the shrimp)
- 1 lb shrimp
- 1 frozen peas and carrots thawed
- ½ frozen corn thawed
- ½ celery stick diced
- ½ cup pickled jalapeno diced (plus the juice)
- 1 red onion diced
- 1 cup mayonnaise (or sour cream)
- 1 tablespoon mustard
- Salt and Pepper to taste
Instructions
- Rinse the shrimp and place in a stock pot.
- Cover with water and cook until pink.
- Immediately turn off the heat and drain the water.
- Let them cool slightly.
- Then, chop into small 1-inch pieces.
- Add the shrimp to a large bowl.
- Add the remaining ingredients to the bowl and mix well.
- (including the pickled jalapeno juice)
- Taste for salt. Adjust if necessary.
- Serve with chips and enjoy!
Video
Notes
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.
- 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 ½ teaspoon red pepper flakes.
Nutrition
Calories: 399kcal | Carbohydrates: 4g | Protein: 10g | Fat: 42g | Saturated Fat: 7g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 683mg | Potassium: 92mg | Fiber: 1g | Sugar: 2g | Vitamin A: 355IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg