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!
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
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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.
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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.
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Combine the wet ingredients in a small bowl. Mix together well and taste. Adjust salt & pepper according to taste.
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In a large bowl, add all of the ingredients. Mix gently until everything is incorporated well.
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Cover the salad and refrigerate for at least 1 hour. Keep refrigerated in an airtight container for up to three days.
Nutrition (per serving)
Nutritional values are estimates from the original source.