Ensalada de Camarón
4 servings
This easy ensalada de camarón is a creamy Mexican shrimp salad made with tender shrimp, pineapple, vegetables, and a touch of ketchup for a homemade twist.
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.
Nutrition Information
Serving: 1 serving | Calories: 343kcal | Carbohydrates: 23g | Protein: 28g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 204mg | Sodium: 732mg | Potassium: 715mg | Fiber: 6g | Sugar: 6g | Vitamin A: 6104IU | Vitamin C: 30mg | Calcium: 159mg | Iron: 2mg