Ensalada de Camarones (Puerto Rican Shrimp Salad)

5 from 2 votes

Ensalada de Camarones (Puerto Rican Shrimp Salad)

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!

Prep Time10

Cook Time10

Total Time20

Course: Appetizer, Barbecue, Dinner, Lunch

Cuisine: Puerto Rican

Servings:

Calories: 414kcal

Author: Catherine Arena

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 tablespoon 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 tablespoon 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