Ensalada De Camaron is a tasty, refreshing and easy shrimp salad! Made with simple ingredient including celery, red pepper, carrots and potatoes and dressed up in a simple creamy mayo-based dressing, this is guaranteed to be a hit at every cookout and potluck this year!
There are many ways to make a shrimp salad, but if you’re looking for mayonnaise-based shrimp salad made with carrots, potatoes, celery, and a little jalapeños for zing, you’ve landed on the right recipe. It’s perfect for making ahead to let the flavors develop.
And it’s so easy to make using everyday ingredients. I’ll show you how to make a creamy shrimp salad, with loads of tips all along the way. Plus, I’ll share tips for storing and freezing this seafood salad. Yes, you can freeze it too!
Why you’ll love this recipe
- Whipping up Shrimp salad is a breeze. Got leftover cooked shrimp or frozen shrimp? Grab some mayo, your favorite add-ins, and bam! You’ve got a delicious meal that tastes like it took way more effort than it did.
- Using frozen shrimp is perfect no cook dinners for those hot days that you don’t feel like being in the kitchen!
- Always a Crowd-Pleaser: Need something for a potluck or picnic? Creamy shrimp salad is the reliable go-to. It’s a crowd-pleaser that people can’t resist.
Ingredients
- Cooked shrimp peeled, deveined and cut into small cubes.
- Carrots and potatoes peeled and cut into small cubes.
- Celery: It adds a crunchy element to balance the softer texture and creaminess of the other veggies.
- Roasted pepper from a jar.
- Pickled jalapeños plus some of the pickled juice.
- For the dressing: mayonnaise, Mexican crema, sour cream or Greek yogurt, some of the pickled jalapeño juice plus salt & pepper.
How To Make Ensalada De Camaron
Most of the work that goes into making this Shrimp salad recipe is preparing the shrimp and cooking the potatoes and carrots. After that, you simply combine them gently in a large bowl, cover, and chill to let the flavors develop. One way to save time is to buy cooked frozen shrimp.
- Place the cubed potatoes in a medium stockpot. Fill the pot with cold water until it is 1 to 2 inches over the top of the potatoes. Add the salt and bring it to a boil over high heat. Cook for 2 to 3 minutes or until the potatoes are soft but still have a bite. Remove them from the water and set aside to cool.
- In the same pot with the hot water, bring it back to a boil and add the cubed carrots. Cook for 3 minutes or until fork tender but not mushy. Once cooked, drain and set aside to cool completely.
- Combine the wet ingredients in a small bowl. Mix together well and taste. Adjust salt & pepper according to taste.
- In a large bowl, add all of the ingredients.
Including the dressing!
- Mix gently until everything is incorporated well. Cover the salad and refrigerate for at least 1 hour. Keep refrigerated in an airtight container for up to three days.
Serving Suggestions
Here are some cool ideas on how to serve it up. The possibilities are endless:
- Serve it on tostadas, with tortilla chips or saltines (my preferred way 😉 )
- Make a sandwich: Go old-school with a shrimp salad sandwich. Slap it between two slices of your favorite bread, add some lettuce or sprouts, and you’ve got a classic lunch.
- Lettuce Wraps: Keep things light by using lettuce leaves as wraps. Spoon in the ensalada de camaron, roll ’em up, and you’ve got some healthy, handheld goodness.
- Stuffed Avocado: Halve an avocado, remove the pit, and fill it with shrimp salad. It’s like a natural bowl that adds creaminess to every bite. So good!
- Feeling fancy? Serve your creamy salad on a buttery croissant. The flaky goodness adds a touch of indulgence.
Tips and Notes
- Make sure the vegetables are chopped small and even sized.
- If you like a creamier salad, do 1.5x the amounts for the dressing ingredients.
- Make it more spicy by adding more pickled jalapeños or even fresh ones or serrano peppers.
- Get creative and add some chopped fresh mango, peaches or pineapple for a summer flare.
Storing
- Fridge: Shrimp salad should be covered and stored in the refrigerator. Do not let this salad sit at room temperature for more than two hours, or even less on a warm day. If you’re serving it at a picnic or BBQ, place the serving bowl in a bed of ice to keep it very cool.
- Properly wrapped and chilled, a creamy shrimp salad will last in the refrigerator for three days.
- Freezer: Spoon it into an airtight freezer bag and lay it flat. Squeeze out as much air as you can without crushing the carrots and potatoes. This will last in the freezer for up to three months. Thaw in the refrigerator overnight. You might have to add a little more dressing before serving this ensalada de camaron that has been frozen and thawed.
More Salads Recipes
I hope you like this recipe! Share it, or leave a rating and comment below. For questions that need an answer right away, please contact me and I’ll get back to you asap. Gracias!!!! xx, Ana
Print Recipe:
Ensalada De Camaron (Mexican Shrimp Salad)
Ingredients
- 2 medium carrots peeled, cut into small cubes
- 1 large potato peeled, cut into small cubes
- 1 pound cooked shrimp peeled, deveined and cut into small cubes
- 1 large celery stick cut into small cubes
- 1 large roasted pepper from a jar ( 1 cup) cut into small cubes
- 2 pickled jalapeños from a jar (about 3 Tablespoons) chopped
- 2 cups shredded romaine lettuce Optional
- ¼ cup mayonnaise
- 3 Tablespoons Mexican crema, sour cream or Greek yogurt
- 2 Tablespoons juice from the pickled jalapeños
- Kosher or sea salt
- black pepper
Instructions
- Place the cubed potatoes in a medium stockpot. Fill the pot with cold water until it is 1 to 2 inches over the top of the potatoes. Add the salt and bring it to a boil over high heat. Cook for 2 to 3 minutes or until the potatoes are soft but still have a bite. Remove them from the water and set aside to cool.2 medium carrots
- In the same pot with the hot water, bring it back to a boil and add the cubed carrots. Cook for 3 minutes or until fork tender but not mushy. Once cooked, drain and set aside to cool completely.1 large potato
- Combine the wet ingredients in a small bowl. Mix together well and taste. Adjust salt & pepper according to taste.1 pound cooked shrimp, 1 large celery stick, 1 large roasted pepper from a jar ( 1 cup), 2 pickled jalapeños from a jar (about 3 Tablespoons), 2 cups shredded romaine lettuce, ¼ cup mayonnaise, 3 Tablespoons Mexican crema, sour cream or Greek yogurt, 2 Tablespoons juice from the pickled jalapeños, Kosher or sea salt, black pepper
- In a large bowl, add all of the ingredients. Mix gently until everything is incorporated well.
- Cover the salad and refrigerate for at least 1 hour. Keep refrigerated in an airtight container for up to three days.
Muy Delish Notes:
- Make sure the vegetables are chopped small and even sized.
- If you like a creamier salad, do 1.5x the amounts for the dressing ingredients.
- Make it more spicy by adding more pickled jalapeños or even fresh ones or serrano peppers.
- Get creative and add some chopped fresh mango, peaches or pineapple for a summer flare.
Add Your Own Private Notes
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Nutrition
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.
Muy antojable!!! Esta muuuy buena!!!
Now this is my kind of dish! 🙂 Loving all the flavor packed into this recipe.
This was a perfect salad for a recent party. I made a huge batch and it was all gone by the end. Delicious and will be making it again!
I’ve never had a shrimp salad like this before. I am loving all the flavors and textures in this amazing dish. I can’t wait to taste it.
Sooo good!! My whole family loved it! Will be making again!
Love this shrimp salad. So refreshing and delicious.