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!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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
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.
- 3
Combine the wet ingredients in a small bowl. Mix together well and taste. Adjust salt & pepper according to taste.
- 4
In a large bowl, add all of the ingredients. Mix gently until everything is incorporated well.
- 5
Cover the salad and refrigerate for at least 1 hour. Keep refrigerated in an airtight container for up to three days.