This Ensalada de Camarones (Shrimp Salad) are succulent juicy shrimp marinated in a tangy olive oil, vinegar, lime, and garlic dressing. This salad is perfect for a quick weekly meal, large gathering or even served in cups as an appetizer. Super easy, tasty and truly excellent anytime!
As the weather begins to show signs of summer, my mind starts to think of easy and quick meal ideas. But of course the number one criteria? It must be delicious!
This Ensalada de Camarones Boricua (Puerto Rican Shrimp Salad) immediately came to mind.
This refreshing salad is normally sold and served in plastic or styrofoam cups in Puerto Rico.
Just as refreshing and delicious is the octopus and conch salad sold right beside it.
Yep! While everyone else is usually going for the empanadillas, I am ordering one cup of each seafood delight! YUM!
This heavenly salad is great on its own or served beside a serving of rice or starchy root, like yuca.
It also makes for an excellent dish idea for a large gathering. It’s so simple and stressful to make! Perfect for any barbecue setting too!
Ingredients for Ensalada de Camarones
- large shrimps
- onions
- pepper
- olives
- garlic or garlic paste
- scallions
- tomatoes
- olive oil
- vinegar
- salt
- cilantro
- lime
How to Make Ensalada de Camarones
- Rinse shrimps under cold water, remove shells and devein.
- Bring 5 cups of water to a boil in a saucepan.
- Add shrimps and lower flame to medium heat. Cook shrimps for 3-5 minutes or until fully cooked through.
- Remove shrimps with a slotted spoon and place in a bowl with iced cold water to stop the cooking process.
- Rinse the pepper, tomato, scallions and cilantro under cool water and chop.
- Chop or thinly slice onion.
- Peel garlic and finely chop if using whole garlic cloves.
- In a separate bowl, whisk the oil and vinegar together.
- Cut the lime in half and squeeze the lime juice into the bowl.
- Add all the chopped ingredients, including the olives.
- Add shrimps.
- Stir and combine well.
- Season with salt to taste.
- Salad is done and can be served immediately or left to chill in the refrigerator for at least 30 minutes.
Can I Add Other Ingredients?
Traditionally, you will find this salad marinated with just a few ingredients, however, feel free to add other ingredients.
Here are some ideas:
- chopped cucumber
- chopped celery
- shredded carrots
- cubed avocado
- corn kernels
Can You Make Ensalada de Camarones Ahead of Time?
Yes! Absolutely! Another great facility of making this refreshing salad is making it ahead of time!
Having a large family gathering? Make it ahead of time and refrigerate the night before. Then simply take out of refrigerator 15 minutes before serving.
Want to make dinner easier? Follow the same steps above and make your weekly dinner rotation that much faster!
How to Save Leftover Salad
Have leftover salad? Simply place in an airtight container and store in the refrigerator for up to 3 days.
What to Serve with Ensalada de Camarones?
This salad is perfect served on its own as an appetizer topped with a lime wedge.
If serving salad for dinner, here are some side dish ideas:
Arroz Blanco (Puerto Rican White Rice) or Puerto Rican Yellow Rice with Corn
French fries
Ensalada de Camarones (Puerto Rican Shrimp Salad)
Ingredients
- 1 lb raw shrimp peeled and deveined
- ½ onion chopped or thinly sliced
- ½ bell pepper chopped
- 2 roma tomatoes chopped
- 3 tbsp fresh cilantro rinsed and chopped
- 2 scallions chopped
- 4 tbsp pimiento stuffed olives
- 3 garlic cloves or garlic paste
- 1 lime
- ¼ cup apple cider vinegar
- 1 cup olive oil
- salt to taste
Instructions
- Rinse shrimps under cold water, remove shells and devein.
- Bring 5 cups of water to a boil in a saucepan.Add shrimps and lower flame to medium heat. Cook shrimps for 3-5 minutes or until fully cooked through.Remove shrimps with a slotted spoon and place in a bowl with iced cold water to stop the cooking process.
- Rinse the pepper, tomato, scallions and cilantro under cool water and chop.
- Chop or thinly slice onion.
- If using garlic paste, skip this step otherwise, peel the garlic and finely chop if using whole garlic cloves.
- In a separate bowl, whisk the oil and vinegar together.
- Cut the lime in half and squeeze the lime juice into the bowl.
- Add all the chopped ingredients, including the olives.
- If using garlic paste instead of garlic cloves, add 3 tbsp of the paste to the bowl now.
- Add cooked shrimps.Stir and combine well.
- Season with salt to taste.Salad is done and can be served immediately or left to chill in the refrigerator for at least 30 minutes.
Nutrition
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