Ensalada De Camaron (Mexican Shrimp Salad)

Creamy Shrimp Salad in a pink kitchen towel next to the bowl.

Ensalada De Camaron (Mexican Shrimp Salad)

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!

Course Dinner, Lunch, Main Dish

Cuisine Mexican

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 206kcal

Author Ana Frias

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.

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.

Nutrition