Shrimp Salad (Ensalada de Camarón) Recipe

Shrimp salad Ensalada de Camaron recipe. Very easy and tasty Mexican shrimp salad! You may also like to prepare Avocado Shrimp Salad Recipe

Avocado Shrimp Salad Recipe

Makes 6 servings

Ingredients: For Cajun Shrimp: 1 pound (480 g) medium shrimp, shelled and deveined, 1 teaspoon (5 ml) Cajun spice mix, 2 cloves garlic, peeled and grated, 2 tablespoons (30 ml) unsalted butter, a pinch of salt

For the salad: 1 medium Romaine lettuce, washed and chopped, 3 medium Roma tomatoes, sliced, half of the medium red onion, peeled and thinly sliced, half of English cucumber, sliced, 2 ripe avocados, peeled, pitted, and sliced, 1 cup (250 ml) corn kernels

For Cilantro-Lemon Dressing: 3 tablespoons (45 ml) freshly squeezed lemon juice, 1/2 small bunch of fresh cilantro, chopped, 1/2 cup (125 ml) finely chopped fresh parsley, 3 tablespoons (45 ml) extra-virgin olive oil, 1 teaspoon (5 ml) sea salt, 1/8 teaspoon freshly ground black pepper

Instructions: Pat shrimp dry with paper towels, then place in a large bowl. Add 1 teaspoon (5 ml) Cajun spice mix, grated garlic, and sprinkle with a pinch of salt. Stir well to combine.

In a large nonstick skillet, heat the butter over medium-high heat. Add seasoned shrimp in a single layer. Sauté, stirring occasionally, until shrimp cooked through. Remove cooked shrimp from the skillet and transfer to a large plate. Set aside.

In a large mixing bowl, combine chopped lettuce, tomatoes, red onion, cucumber, avocados, and corn kernels. Mix well.

To make the dressing, in a medium mixing bowl, combine lemon juice and chopped fresh cilantro. Stir well. Add extra-virgin olive oil, then season with salt and black pepper. Stir again.

Shrimp Salad (Ensalada de Camarón) Recipe

Ingredients

• 2 teaspoons freshly squeezed lemon juice
• 1/4 cup (60 ml) olive oil
• salt and freshly ground black pepper
• 1 cup cooked shelled shrimp
• 2 tablespoons minced white onion
• 1 small tomato, peeled, seeded and cubed
• 1/2 small avocado, peeled, pitted and cubed
• 2 teaspoons finely chopped fresh parsley
• lettuce leaves

Method