Shrimp Salad (Ensalada de Camarón) Recipe

  • Yield : 2 serving plates
  • Servings : 2
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 40m

I'm cooking chef since 1986. My..

More From This Chef »
Average Member Rating

(5 / 5)

5 5 1
Rate this recipe

1people rated this recipe

Related Recipes:
  • homemade new enhland lobster rolls recipe

    Homemade New England Lobster Rolls Recipe

  • slow cooker clam and corn chowder recipe

    Slow Cooker Clam and Corn Chowder Recipe

  • slow cooker cajun shrimp soup recipe

    Slow Cooker Cajun Shrimp Soup Recipe

  • slow cooker traditional beef fajitas recipe

    Slow Cooker Traditional Beef Fajitas Recipe

  • baked crab-stuffed mushrooms recipe

    Baked Crab-Stuffed Mushrooms Recipe

Nutritional Info

This information is per serving.

  • Calories

  • Fat

    26 g
  • Cholesterol

    259 mg
  • Sodium

    1092 mg
  • Carbohydrate

    4.9 g
  • Protein

    22 g

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. Saute, 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


  • 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


Step 1

Place lemon juice in small bowl. Whisk in oil and season to taste with salt and black pepper.

Step 2

Add shrimp and onion and toss lightly. Let stand about 15 minutes.

Step 3

Add tomato, avocado, and chopped parsley and toss lightly. Mound into on lettuce leaves. Top with crunchy deep-fried tortilla strips.

Step 4

For Tortilla Strips: Cut corn tortilla into strips. Press a corn tortilla into a large ladle. Holding it in place with a slightly smaller spoon, fry in deep fat (375°F-190°C) until tortilla is crisp. Tortilla strips are also pretty containers for guacamole or other dips and sauces.

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.