Introduction:
Ensalada de Camarones, or Shrimp Salad, is a popular and refreshing dish in many Latin American and Caribbean countries. This vibrant salad is a perfect choice for a light lunch, a party appetizer, or a side dish during hot summer months. The combination of tender shrimp, crisp vegetables, and a tangy, citrusy dressing creates a perfect balance of flavors. Whether you serve it as a standalone meal or as part of a larger spread, this shrimp salad will leave everyone asking for more. Plus, it’s easy to prepare and can be customized to suit your taste.
Ingredients:
For the Salad:
1 lb (450g) shrimp, peeled and deveined
1 medium cucumber, diced
1 red bell pepper, diced
1/2 red onion, finely chopped
1 avocado, diced
2 medium tomatoes, chopped
2 tablespoons fresh cilantro, chopped
1/2 cup corn kernels (optional)
For the Dressing:
1/4 cup fresh lime juice (about 2 limes)
2 tablespoons olive oil
1 tablespoon honey or agave syrup
1 teaspoon Dijon mustard
Salt and pepper to taste
1 small garlic clove, minced (optional)
Instructions:
Prepare the Shrimp: Start by cooking the shrimp. In a large pot of boiling salted water, add the shrimp and cook them for about 2-3 minutes, or until they turn pink and opaque. Be careful not to overcook them, as shrimp can become tough. Once cooked, drain the shrimp and place them in a bowl of ice water to stop the cooking process. Once cooled, chop the shrimp into bite-sized pieces and set them aside.
Prepare the Vegetables: While the shrimp is cooling, chop the cucumber, bell pepper, onion, avocado, and tomatoes into small pieces. Place the chopped vegetables in a large mixing bowl.
Make the Dressing: In a small bowl or jar, combine the lime juice, olive oil, honey, Dijon mustard, and minced garlic (if using). Whisk everything together until the dressing is smooth. Season with salt and pepper to taste.
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