Mexican Shrimp Salad

Name: Mexican Shrimp Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 pound shrimp, peeled and deveined; 2 large Hass avocados, diced; 1 (8-ounce) container cherry or grape tomatoes, halved; ½ red onion, minced; ¼ cup chopped cilantro; 3 tablespoons lemon juice; 3 tablespoons olive oil; Mexican hot sauce (to taste); 2 tablespoons salted butter, melted; 1 teaspoon lemon zest; ½ teaspoon EACH: garlic powder AND sugar; 1 tablespoon Mexican hot sauce (sriracha or Louisiana); ⅛ – ¼ teaspoon red pepper flakes; ¼ teaspoon ground cumin; pinch of cayenne pepper (⅛ – ¼ depending on what you can handle); Salt and pepper to taste; 1 jalapeño, seeds and ribs removed and finely minced

Published: June 20, 2025

by Emilia

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A Mexican Shrimp Salad is a vibrant and refreshing dish perfect for hot summer days. This salad combines zesty marinated shrimp with fresh vegetables, making it an ideal choice for gatherings, picnics, or a light dinner. The blend of flavors from the spicy shrimp, creamy avocado, and tangy dressing creates a delightful experience that will please your taste buds. Enjoy this versatile salad as a quick lunch or as part of a larger meal!

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Why You’ll Love This Recipe

Refreshing: The combination of fresh ingredients makes this salad incredibly refreshing.
Flavorful: With spices and herbs, every bite bursts with flavor, especially from the shrimp.
Easy to Prepare: Quick to whip up, this dish is great for busy weekdays or spontaneous gatherings.
Versatile: Perfect as a main course or side dish, it fits various occasions.
Healthy: Packed with protein and healthy fats, it’s a nutritious option for any meal.

Tools and Preparation

Having the right tools on hand will make preparing your Mexican Shrimp Salad easier and more enjoyable.

Essential Tools and Equipment

Skillet
Medium bowl
Mason jar
Large mixing bowl
Cutting board
Chef’s knife

Importance of Each Tool

Skillet: Essential for cooking the shrimp evenly and achieving that perfect texture.
Mason jar: Great for shaking up the dressing to ensure all ingredients are well combined.
Cutting board & Chef’s knife: Makes chopping vegetables easy and safe, ensuring uniform sizes for better flavor distribution.

Ingredients

For the Shrimp

1 pound shrimp, peeled and deveined
2 tablespoons salted butter, melted
1 teaspoon lemon zest
½ teaspoon EACH: garlic powder AND sugar
1 tablespoon Mexican hot sauce (sriracha or Louisiana works too but use less for less heat!)
⅛ – ¼ teaspoon red pepper flakes

For the Dressing + Salad

3 tablespoons EACH: lemon juice AND olive oil
¼ teaspoon ground cumin + pinch of cayenne pepper (⅛ – ¼ depending on what you can handle)
Salt and pepper to taste
2 large Hass avocados, diced
1 (8-ounce) container cherry or grape tomatoes, cut in half
½ red onion, minced
¼ cup chopped cilantro
1 jalapeño, seeds and ribs removed and finely minced

How to Make Mexican Shrimp Salad

Step 1: Marinate the Shrimp

In a medium bowl, combine the lemon zest, garlic powder, sugar, hot sauce, and red pepper flakes.
Add the shrimp to the bowl and stir until they are evenly coated in the marinade.
Let them marinate at room temperature for 5-10 minutes. For deeper flavor, refrigerate for 3-4 hours.

Step 2: Sauté the Shrimp

Heat the butter in a large skillet over medium-high heat.
Once melted, add the marinated shrimp to the skillet.
Cook for approximately 1 minute on each side or until they form into a ‘c’ shape.
Remove from heat and set aside.

Step 3: Prepare the Dressing

In a mason jar, combine lemon juice, olive oil, ground cumin, cayenne pepper, salt, and pepper.
Screw on the lid and shake well until all ingredients are combined.
Taste and adjust seasoning as desired.

Step 4: Assemble the Salad

In a large bowl, add diced avocados, halved tomatoes, minced red onions, chopped cilantro, jalapeños, and cooked shrimp.
Drizzle with dressing from the mason jar.
Toss gently to combine all ingredients thoroughly.
Taste again and adjust seasonings if needed.

This Mexican Shrimp Salad is sure to impress! Enjoy your delicious creation!

How to Serve Mexican Shrimp Salad

Mexican Shrimp Salad is versatile and can be served in various delightful ways. Whether you’re hosting a summer gathering or just enjoying a light lunch, here are some serving suggestions to elevate your dish.

As a Standalone Meal

A perfect light dinner option on its own, this salad is filling yet refreshing. Enjoy it chilled for the best flavors.

In Tacos

Spoon the shrimp salad into soft corn tortillas for delicious shrimp tacos. Add extra lime juice for a zesty touch!

Over Rice

Serve the salad over a bed of warm rice for a heartier meal. The rice absorbs the dressing, enhancing each bite.

With Tortilla Chips

Use tortilla chips to scoop up the salad for a fun appetizer. The crunch of the chips complements the creamy avocado beautifully.

On Lettuce Wraps

For a low-carb option, serve the shrimp salad in large lettuce leaves. It’s fresh and makes for an easy-to-eat finger food.

How to Perfect Mexican Shrimp Salad

To ensure your Mexican Shrimp Salad shines, consider these essential tips for great results every time.

Marinate the shrimp longer: Allowing the shrimp to soak up flavors for 3-4 hours enhances taste.
Use fresh ingredients: Fresh avocados and tomatoes will add vibrant flavor and texture.
Control heat with jalapeños: Adjust the heat by removing seeds and ribs from jalapeños before chopping.
Taste as you go: Always taste your dressing before adding it to the salad; adjust salt and spices based on preference.
Keep it chilled: Serve the salad cold for a refreshing experience, especially on hot days.
Customize toppings: Feel free to add other veggies like bell peppers or cucumbers for more crunch and color.

Best Side Dishes for Mexican Shrimp Salad

Pairing side dishes with your Mexican Shrimp Salad can enhance your meal even further. Here are some excellent options that complement its flavors well.

Mexican Street Corn: Grilled corn topped with cheese, lime, and chili powder adds sweetness and spice.
Black Bean Salsa: A zesty mix of black beans, corn, and diced tomatoes brings additional protein and flavor.
Guacamole: Creamy guacamole pairs perfectly with the shrimp salad’s spices; serve with tortilla chips for dipping.
Cilantro Lime Rice: Fluffy rice with cilantro and lime provides a fresh base that balances the spicy shrimp.
Grilled Vegetables: Seasonal vegetables grilled lightly add smokiness that complements the freshness of the salad.
Chips & Salsa: Classic tortilla chips with salsa make for a crunchy side that’s always a hit at gatherings.
Pico de Gallo: This fresh tomato salsa adds brightness and acidity, perfect alongside your savory shrimp dish.
Zucchini Noodles: Lightly sautéed zucchini noodles offer a low-carb alternative while still being filling and delicious.

Common Mistakes to Avoid

Making a Mexican Shrimp Salad can be simple, but there are a few common mistakes that can affect the taste and texture. Here are some tips to ensure your salad is perfect every time.

Skipping the Marinade: Not marinating the shrimp can lead to bland flavors. Always allow the shrimp to soak in the marinade for at least 10 minutes for maximum flavor.
Overcooking the Shrimp: Cooking shrimp too long can make them tough. Keep an eye on them; they should only take about 1 minute per side.
Not Chopping Ingredients Properly: Large pieces of onion or jalapeño can overpower the salad. Finely chop these ingredients for a balanced flavor.
Ignoring Seasoning Adjustments: Every ingredient varies in intensity. Always taste and adjust seasonings in the dressing and salad to suit your palate.
Using Unripe Avocados: Unripe avocados lack flavor and creaminess. Choose ripe Hass avocados for a richer texture and taste.

Refrigerator Storage

Store Mexican Shrimp Salad in an airtight container.
It will last up to 2 days in the refrigerator.
Keep shrimp separate from salad ingredients if possible, to maintain freshness.

Freezing Mexican Shrimp Salad

Freezing is not recommended due to avocado and shrimp texture changes.
If you must freeze, store only the shrimp in a freezer-safe container for up to 3 months.

Reheating Mexican Shrimp Salad

Oven: Preheat to 350°F (175°C) and bake for about 10 minutes until warm; avoid heating too long.
Microwave: Heat in short intervals (30 seconds), stirring between each until warmed; be cautious not to overheat.
Stovetop: Quickly reheat in a pan over medium heat for a few minutes; add a splash of oil if needed.

Frequently Asked Questions

What makes this Mexican Shrimp Salad spicy?

The spiciness comes from ingredients like Mexican hot sauce and red pepper flakes, which you can adjust based on your heat preference.

Can I customize my Mexican Shrimp Salad?

Absolutely! Feel free to add other vegetables, different proteins, or change up the dressing according to your taste.

Is this recipe suitable for meal prep?

Yes, this salad is great for meal prep! Just keep certain ingredients like avocado separate until serving time for best results.

How do I choose fresh shrimp?

Look for shrimp that are firm, translucent, and without any strong odor. Fresh shrimp should have a slight sea scent.

Final Thoughts

This Mexican Shrimp Salad is not only refreshing but also versatile, making it perfect for summer gatherings or quick lunches. You can easily customize it with your favorite veggies or spices. Give it a try and enjoy this vibrant dish that celebrates bright flavors!

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