Ecuadorian•healthy
Shrimp salad with cilantro mayonnaise
Easy shrimp salad recipe made with cooked shrimp, red onion, radish, bell pepper, egg, celery, and cilantro mayonnaise.
- Prep time
- 30 min
- Cook time
- 21 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb medium sized cooked shrimp (peeled and deveined)
- ½ medium red onion (diced finely)
- 2 radishes (diced finely)
- 2 celery stalks (diced finely)
- ½ red or green bell pepper (finely chopped)
- 2 hard-boiled eggs (chopped)
- 4 tablespoons homemade cilantro mayonnaise ( or regular mayonnaise mixed with chopped cilantro and crushed garlic)
- 1 jalapeño pepper (seeds and veins removed, finely diced (optional))
- 2 tablespoons of lime juice
- Salt to taste
Instructions
- 1
In a salad bowl, combine the cooked shrimp (whole or cut in half) with the diced red onions, radishes, bell pepper, celery, eggs, lime juice, cilantro mayonnaise, and salt to taste. For a spicy touch add diced jalapenos or hot peppers to taste.
- 2
This shrimp salad can be served immediately, but for best results I recommend letting it sit in the fridge for an hour or two before serving.