Ensalada de camarón is a classic Mexican shrimp salad served cold with creamy dressing, vegetables, pineapple, and a hint of sweetness from ketchup.
It’s fresh, satisfying, and one of those recipes that’s perfect as an easy lunch on warm days.
Like many Mexican recipes, every family has their own version for Ensalada de Camarón.
Mine is the one I grew up with, made with a little ketchup in the dressing, just the way my mom made it. It adds a subtle sweetness and gives the salad its pretty pink color.
If you love Mexican shrimp recipes for summer, try also my tostadas de camarón.
Ingredients You’ll Need
- frozen shrimp (peeled and deveined)
- mixed vegetables (carrots, peas, green beans, corn, drained)
- tomatoes
- white onion
- pineapple
- pickled jalapeños (plus a little brine)
- Mexican crema and mayonnaise (Greek yogurt or sour cream are good substitutes)
- Ketchup
- Salt and black pepper
Find the printable recipe card with measurements below
How to Make Creamy Ensalada de Camaron
You’ll first cook the shrimp in salted boiling water until just pink and opaque. Drain, let them cool completely and then chop them.
Then add all the vegetables, pickled jalapeños with a little brine, and pineapple to a large bowl along with the cooled shrimp. Mix gently to combine.
Add the crema, mayonnaise, a bit of ketchup, salt, and pepper. Stir until everything is well coated and creamy.
Adjust seasonings to taste, then cover and refrigerate your ensalada de camaron. Serve chilled and enjoy.
Some Little Notes
- Make sure to drain the vegetables very well so the salad doesn’t turn watery.
- The jalapeño brine is optional, but it really helps brighten the flavor at the end.
- Letting the salad chill makes a big difference. The flavors settle and it tastes even better cold.
Ways To Enjoy Mexican Shrimp Salad
Honestly, this is one of those salads I could eat straight from the fridge with a spoon.
But if I’m serving it like we used to do in Colima, it’s almost always with saltine crackers or tostadas on the side. You just scoop a little bit on top and eat it like that, simple and perfect.
Another way I really love it is stuffed into a soft bolillo roll. It turns into the easiest shrimp sandwich ever, and it’s so satisfying when it’s cold and creamy inside the bread.
And sometimes, especially on really hot days, I don’t even bother with anything else. Just a cold bowl of ensalada de camarón and that’s lunch done.
Switch it Up
- Add avocado for extra creaminess, but best added at the very end so it stays fresh and doesn’t get mushy.
- Make it spicier with extra jalapeños or a spoon of chipotle in adobo for a smoky kick.
- Swap pineapple for mango for a slightly sweeter, tropical twist.
- Add chopped lettuce to bulk it up and make it more like a full meal salad.
Make Ahead & Store
Ensalada de Camaron is one of those recipes that actually gets better when you plan it ahead. It’s already on my 5 de Mayo potluck recipes rotation!
If you’re making it for a summer gathering, or just a relaxed lunch at home, you can prepare it a few hours in advance or even the day before. Once it chills, all the flavors come together and it tastes even better.
Just little heads-up: this salad is best kept cold, so try not to leave it sitting out too long because it has mayonnaise in it.
Just keep it covered in the fridge until you’re ready to serve. If it looks a little thicker after resting, just give it a gentle stir and it’s perfect again. It will keep well for about 1 to 2 days, which makes it great for easy leftovers.
Quick Kitchen Questions & Answers
Why are my shrimp rubbery?
Usually it means they were cooked a bit too long. Shrimp cook very fast, so as soon as they turn pink and opaque, they’re ready.
What size of shrimp should I use?
You can use any size of shrimp you like for this recipe. Medium or large shrimp work great if you prefer a heartier bite, while small shrimp are perfect for a softer, more delicate salad. If you’re using small shrimp , there’s no need to chop them.
Can I freeze this shrimp salad?
I wouldn’t recommend freezing it, since the crema and mayonnaise don’t hold up well once thawed and the texture changes too much.
More Shrimp Recipes You Might Like
Ensalada de Camarón
Ingredients
- 1 pound frozen raw shrimp (peeled and deveined)
- 1 can mixed vegetables (carrots, peas, green beans, corn, drained)
- 2 medium tomatoes (diced)
- ¼ cup white onion (finely chopped)
- ½ cup pineapple (diced)
- 1 Tablespoon jalapeños en vinagre (chopped, plus a little brine)
- ½ cup Mexican crema
- ¼ cup mayonnaise
- 2-3 Tablespoons ketchup sauce
- Salt and black pepper (to taste)
Instructions
- Bring a pot of salted water to a gentle boil. Add the frozen shrimp straight in (no need to fully thaw if they’re separated).
- Cook just until they turn pink and opaque, about 2–3 minutes. Drain immediately and transfer to a bowl of cold water or rinse under cold running water to stop the cooking. Drain well and cut into bite-size pieces.
- In a large bowl, combine the cooked shrimp with the drained canned vegetables, tomatoes, onion, pineapple, and jalapeños en vinagre.
- Add the Mexican crema and the mayonnaise and gently fold everything together until evenly coated.
- Add the diced avocado at the end and mix very gently. Taste and adjust with salt, pepper, and a splash of jalapeño brine or lime juice if you want more brightness.
- Chill for at least 30 minutes before serving so all the flavors settle and the salad gets nice and cold.
- Serve with tostadas, crackers, or even stuffed into a bolillo if you want something heartier.
Notes
- Don’t overcook the shrimp, 2 to 3 minutes is enough once they turn pink.
- Cooling the shrimp right away keeps them juicy and tender.
- Add avocado at the very end so it doesn’t turn mushy.
- A little jalapeño brine goes a long way for that classic Mexican tang.
- This is a great make-ahead recipe. You can prepare it a few hours before serving or even the day before for parties or potlucks.
- Store covered in the refrigerator and consume within 1 to 2 days for best texture and freshness.
- Do not freeze, since the crema and mayonnaise will separate once thawed.