Best 4 Mexican Shrimp Salad Recipes
Embark on a culinary adventure with our tantalizing Mexican Shrimp Salad, a dish that harmoniously blends the vibrant flavors of Mexico with the freshness of succulent shrimp. This delectable salad boasts a medley of textures and colors, featuring tender shrimp, crisp vegetables, and a tangy dressing that awakens your taste buds. Dive into the depths of flavor with our carefully curated collection of Mexican Shrimp Salad recipes, each offering a unique twist on this classic dish. From the traditional flavors of the Classic Mexican Shrimp Salad to the spicy kick of the Chipotle Mexican Shrimp Salad, and the refreshing lightness of the Mexican Shrimp Salad with Avocado Dressing, our recipes cater to every palate and preference. Unleash your inner chef and whip up a flavorful fiesta in your kitchen today!
Here are our top 4 tried and tested recipes!
MEXICAN CAESAR SALAD WITH SHRIMP
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toast the pepitas in a medium dry skillet over medium-high heat, stirring occasionally, 3 minutes. Transfer to a small bowl; set aside.
- Heat 1/4 inch of vegetable oil in the skillet over medium-high heat. Working in batches, add the tortilla strips and fry, turning as needed, until golden, about 2 minutes. Transfer to a paper towel¿lined plate; season with salt and pepper. Let cool, then break each strip in half.
- Make the dressing: Combine the crema, Cotija cheese, 1/4 cup cilantro, 3 tablespoons vegetable oil, the lime juice and garlic in a food processor; pulse until smooth, adding 1 to 2 tablespoons water if needed to loosen. Season with salt and pepper.
- Transfer the dressing to a large bowl; add the romaine, pickled jalapenos, pepitas, shrimp, the remaining 1/4 cup cilantro and half of the tortilla strips. Season with salt and pepper and toss to coat. Top each serving of salad with the remaining tortilla strips and more cheese.
MEXICAN SHRIMP SALAD
Yummy shrimp for a salad, but you could also serve it with tortillas or with Mexican rice. Jalapeno and chili powder lend just the right amount of heat and a wonderful aroma! -Marie Bason, Bend, Oregon
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine the first nine ingredients; add shrimp. Seal bag and turn to coat. Cover and refrigerate for 30 minutes., Thread shrimp onto four metal or soaked wooden skewers; discard onion mixture. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until shrimp turn pink., Divide lettuce among four plates; top with shrimp. Serve immediately with dressing.
Nutrition Facts : Calories 218 calories, Fat 9g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 716mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges
MEXICAN SHRIMP SALAD
Lettuce leaves, chopped tomato, and slices of avocado give a dose of fiber to this Mexican-inspired twist on shrimp cocktail.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 13
Steps:
- Juice 1 lime into a large saucepan, and add the rind, 1 quart water, 3 tablespoons orange juice and the zest, allspice, 1/4 teaspoon salt, and the pepper. Bring to a boil. Reduce heat to medium, and simmer for 10 minutes.
- Prepare an ice-water bath. Add the shrimp to simmering water, and cook until pink and opaque, about 3 minutes. Transfer to ice-water bath using a slotted spoon. Let shrimp cool slightly, about 5 minutes, then peel and devein; cut into small pieces.
- Juice remaining 1 1/2 limes, and whisk with remaining 1 tablespoon orange juice, 1/4 teaspoon salt, the lime zest, tomato paste, and cayenne pepper in a medium bowl (season with more cayenne if desired). Toss in shrimp, onion, and tomato.
- Refrigerate, stirring occasionally, at least 30 minutes. Divide lettuce leaves among 4 plates. Top with shrimp and avocado, and serve with lime wedges.
Nutrition Facts : Calories 213 g, Cholesterol 129 g, Fiber 6 g, Protein 19 g, SaturatedFat 1 g, Sodium 274 g
MEXICAN SHRIMP SALAD
This is an easy, filling and healthy salad. You can add any vegetables you like; I made it once with olives and mushrooms but it is more of a Mexican style dish without them.
Provided by archimageiros
Categories Mexican
Time 10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix shrimp, tomatoes, and chili sauce. Heat in microwave, if desired.
- In small bowl, combine refried beans, water and cumin to make a creamy salad dressing.
- Shred lettuce, and slice onions in very thin rings. Toss and top with shrimp mixture. Serve with bean dressing.
Nutrition Facts : Calories 227.1, Fat 4.1, SaturatedFat 1.4, Cholesterol 225.4, Sodium 706.5, Carbohydrate 18.2, Fiber 4.6, Sugar 4, Protein 29.4
Tips:
- Use fresh, succulent shrimp for the best flavor and texture.
- Poach the shrimp perfectly to prevent overcooking and rubbery texture.
- Use a variety of fresh vegetables for a colorful and flavorful salad.
- Don't skimp on the dressing, as it brings all the flavors together.
- Serve the salad immediately or chill it for a few hours for even better flavor.
Conclusion:
This Mexican shrimp salad is a vibrant and flavorful dish that is perfect for any occasion. The combination of succulent shrimp, fresh vegetables, and zesty dressing creates a tantalizing taste experience. Whether you serve it as a main course or a side dish, this salad is sure to impress your guests. So next time you're looking for a delicious and healthy meal, give this Mexican shrimp salad a try!
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