Chilled Shrimp & Lime Salad

6
Servings
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 recipe yields 6 servings
OK

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

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 & Variations


No special items needed.

Related

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.

review by:
(21 Mar 2015)