Mexican Colorful Shrimp Salad Recipe
Ingredients:
- 1 pound medium shrimp (16-20 count), in the shell
- 6 cups fish stock or water
- 1 small white onion, unpeeled
- 2 garlic cloves, unpeeled
- 3 bay leaves
- 10 to 12 black peppercorns
- 1 1/2 teaspoons salt, or to taste (divided use)
- Juice of 1 lime
- 3 tablespoons olive oil
- Freshly ground black pepper
- 1 fresh white bulb onion or 1 medium-small red onion, sliced into thin half moons
- 3 jalapeno chiles, seeded if desired to mitigate the heat and finely julienned
- 1 ripe Mexican-type avocado, finely diced
- Leaves from 10 cilantro sprigs
How to cook Mexican Colorful Shrimp Salad:
- Place the fish stock or water, onion, garlic, bay leaves, peppercorns, and 1 teaspoon salt in a medium-sized saucepan or small stockpot. Bring to boil over high heat, cook uncovered, for 10 minutes to infuse with the flavors. Add the shrimp and cook, uncovered, for about 2 minutes, or until the shrimp turn pink.
- Quickly cool by emptying into a colander set under cold running water. Drain thoroughly. Peel and cut lengthwise into halves.
- In a small bowl, combine the lime juice and olive oil with a generous grinding of black pepper and about 1/2 teaspoon more salt. Place the shrimp in a large bowl with the bulb onion, chiles, avocado and cilantro leaves. Pour the lime-juice dressing over the salad ingredients and toss to distribute evenly. Taste for seasoning and add a little more salt and pepper if desired.
- Serve the Mexican Colorful Shrimp Salad at once.
Notes:
The Mexican Colorful Shrimp Salad recipe easy to prepare and so good! The Mexican name for this recipe is Ensalada de Camaron. Usually this dish is served on the Mexican holiday Cinco de Mayo.
This recipe for Mexican Colorful Shrimp Salad serves/makes: 6
The Mexican Colorful Shrimp Salad recipe is adopted from The Zarela’s Veracruz by Zarela Martinez.
Main Ingredient: Shrimp
Preparation Method: Salad
Cuisine: Mexican