This simple and colorful Mexican shrimp salad makes enough for two small servings or one large one. Use medium shrimp for the best results and ensure each one is shelled and deveined before you cook them. To do this just add them to boiling water and cook for a couple of minutes or until they turn pink. They will not take long at all. You can them toss them with the colorful bell pepper and green onion, and add the dressing.
The dressing is quite simple and for that you will need garlic, cilantro, lime juice and a little oil. A lot of Mexican seafood recipes are spicy, featuring fresh chilies or chili powder, and this salad deliberately omits the spicy element, so you can appreciate the delicate seafood flavors and also the aromatic taste of the dressing. This makes a lovely lunch and if you are serving bread on the side, or warmed tortillas, you will find it makes enough for two portions.
If you are especially hungry and just planning to eat this by itself then it will make enough just for you, but of course you can double the recipe easily enough. Serve it at room temperature or chilled, as you prefer. Chill it in the refrigerator for an hour before serving if you want it to be nice and cold.
- 1 cup cooked shelled shrimp
- 1 diced red bell pepper
- 1 diced yellow bell pepper
- ½ diced green bell pepper
- 1 chopped green onion
- Salt and black pepper, to taste
- 1 minced garlic clove
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon minced fresh cilantro
- 2 tablespoons fresh lime juice
- Whisk the garlic, extra-virgin olive oil, cilantro and lime juice together.
- Toss the shrimp with the bell pepper and green onion.
- Add the dressing to the salad and toss to coat.
- Season to taste with salt and black pepper.
- Serve right away or cover and refrigerate for an hour if you want it colder.
The first thing to strike you about this salad is perhaps its color. This salad is incredibly colorful and that helps to give it a fresh flavor. The juicy pink shrimp look especially appetizing alongside the diced bell pepper pieces, and the green onion also adds color. The dressing is simple and aromatic and really complements the flavors in the salad. This is a very easy recipe and all you need to do is boil your shrimp in water for a couple of minutes if you are using raw ones, and toss them with the veggies and dressing. You can make it from scratch in ten minutes, which is ideal if you want a speedy lunchtime treat.
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