Chilled Shrimp & Lime Salad

30m
Prep Time
1m
Cook Time
31m
Ready In


"Mexican shrimp salad that would be a delight as a lunch, tapas or as an entree to a dinner party. Source: Lourdes Castro recipe"

Original is 6 servings

Nutritional

  • Serving Size: 1 (219.9 g)
  • Calories 181.3
  • Total Fat - 9.8 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 102.9 mg
  • Sodium - 973.5 mg
  • Total Carbohydrate - 11.1 g
  • Dietary Fiber - 4 g
  • Sugars - 3.4 g
  • Protein - 14.1 g
  • Calcium - 64.7 mg
  • Iron - 1 mg
  • Vitamin C - 59.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

BLANCH THE SHRIMP


Step 1

Bring a pot of salted water to a boil. Meanwhile, prepare an ice bath by filling a bowl with ice cold water.

Step 2

Add the shrimp to the boiling water and allow to cook for 1 minute.

Step 3

Remove the shrimp from the pot with a slotted spoon and immediately plunge into the ice bath.

Step 4

Allow the shrimp to cool thoroughly, then drain and place on paper towels to absorb some of the water. Transfer the shrimp to a bowl.

PREPARE THE VEGETABLES


Step 5

Add the tomatoes, red pepper, onion, cilantro, jalapeno, and avocado to the shrimp.

Step 6

Season with salt and pepper to toss lightly.

PREPARE THE DRESSING


Step 7

Finely grate the zest of 3 of the limes (refer to NOTE # 2 below) and juice 2 limes.

Step 8

Combine the zest and juice in a small bowl. Mix in the horseradish, ketchup, and olive oil. Pour dressing over the shrimp salad and toss well. Check seasoning and adjust if necessary. (Depending on your taste for lime, you may want to juice the 3rd lemon, but it's up to you how limey you want it).

GARNISH AND SERVE


Step 9

Slice the remaining lime into wedges. Transfer the salad to a serving platter and garnish with sprigs of cilantro and lime wedges. Sprinkle corn nuts over the salad for added crunch.

Step 10

NOTE on Advanced Preparation: The salad can be prepared several hours ahead of time, which will allow the flavors to blend well. If you are preparing the salad in advance, add the salt and cilantro right before serving. Marinating the salad with the salt will toughen the shrimp and cause the vegetables to go limp. Adding the cilantro at the end will ensure that it keeps its texture and will not become too soggy.

Step 11

NOTE # 2: The zest of the citrus fruit is the outermost layer of the fruit's skin. It adds an incredible burst of flavor and color to recipes. Use a box grater, rasp, or citrus zester to remove the skin. Make sure to remove only the colored part of the peel; the white pith is a bit bitter and will impart bitterness to your salad.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting the shrimp for this recipe, make sure that they are fresh and of good quality. Look for shrimp that are firm, plump, and odorless.
  • When selecting the limes for this recipe, look for ones that are firm and heavy for their size. This indicates that they are juicy and will provide the most flavor.

  • Substitute shrimp with cooked chicken for a protein-packed variation. The benefit of this substitution is that it is a great way to get a heartier meal without having to increase the amount of other ingredients. It also adds a different flavor to the dish, making it more interesting.
  • Substitute the jalapeno pepper with a milder pepper, such as a poblano pepper. The benefit of this substitution is that it will reduce the heat of the dish, making it more suitable for those who are not a fan of spicy food. It also adds a slightly different flavor to the dish, making it more interesting.

Tropical Shrimp & Lime Salad Replace the cherry tomatoes, red bell pepper, and jalapeno pepper with 1 cup diced pineapple and 1 cup diced mango. Omit the horseradish and ketchup, and replace with 2 tablespoons of honey. Increase the amount of lime to 5 limes and replace the corn nuts with shredded coconut.



Mexican Rice Pilaf - This flavorful and aromatic side dish is the perfect accompaniment to the Chilled Shrimp & Lime Salad. The Mexican-style rice is cooked in chicken broth and seasoned with cumin, garlic, and onion, creating a savory side dish that pairs well with the light, refreshing flavors of the salad.


Grilled Corn with Lime Butter: This sweet and savory side dish is the perfect complement to the Mexican Rice Pilaf and Chilled Shrimp & Lime Salad. Grilled corn on the cob is slathered with a tangy lime butter, creating a delicious balance of flavors that pairs perfectly with the Mexican-style rice and the light, refreshing salad.




FAQ

Q: How can I make sure the cilantro does not become soggy?

A: To ensure that the cilantro does not become soggy, add it right before serving. If you are preparing the salad in advance, wait to add the salt and cilantro until just before serving. Marinating the salad with the salt will toughen the shrimp and cause the vegetables to go limp.



Q: How can I make sure the shrimp is cooked properly?

A: To ensure that the shrimp is cooked properly, make sure that the shrimp is opaque in color and the flesh is firm to the touch. Additionally, the shrimp should reach an internal temperature of 145°F (63°C).

1 Reviews

Luvcookn

This is a very lovely salad! Refreshing & crunchy with the vegetables. I think I would prefer the shrimp grilled. As limes vary in size, the juice needs to be measured to stay in balance with the other ingredients. I used about 1/3 cup juice and zest. I did peel the red pepper as my preference. Thank you for sharing! Made for Billboard Recipe Tag.

4.0

review by:
(21 Mar 2015)

You'll Also Love

Fun facts:

The jalapeno pepper, one of the ingredients in this recipe, is named after the city of Xalapa, Mexico, where it was first cultivated. In fact, the name Xalapa is derived from the Nahuatl language and means 'sandy place'.

The horseradish, another ingredient in this recipe, was used by the Ancient Egyptians to treat respiratory ailments. It was also a favorite condiment of Julius Caesar, who was known to add it to his meals.