Ensalada de camarón (shrimp salad)
Delight your taste buds with a zesty shrimp salad bursting with fresh ingredients and tangy flavors. Perfect for a light and satisfying meal.
Ingredients:
- 6 cups fish stock or water
- 1 small white onion, unpeeled
- 2 garlic cloves, unpeeled
- 3 bay leaves
- 10-12 black peppercorns
- 1 1/2 teaspoons salt, or to taste
- 450g shrimp (sold as 16 - 20 count) in the shell
- Juice of 1 lime
- 3 tablespoons olive oil
- Freshly ground black pepper
- 1 fresh white onion (see above) or 1 medium-small red onion, sliced into thin half moons
- 3 jalapeño chilies
- 1 ripe Mexican-type avocado (Hass or Fuerte), finely diced
- 10 cilantro sprigs, stripped of leaves
Instructions:
- Add the fish broth or water, diced onion, minced garlic, bay leaves, whole peppercorns, and 1 teaspoon of salt in a medium-sized pot or small stockpot. Bring the mixture to a boil over high heat, let it cook uncovered for 10 minutes to allow the flavors to meld. Drop in the shrimp and continue to cook, uncovered, for roughly 2 minutes, or until the shrimp have turned pink. Cool rapidly by transferring everything into a colander placed under cold running water. Make sure to drain the excess liquid. Peel the shrimp and slice each one lengthwise in half.
- Mix the lime juice and olive oil in a small bowl, season with freshly ground black pepper and approximately 1/2 teaspoon more salt. Combine the shrimp in a large bowl with the sliced onion, chopped chilies, diced avocado, and fresh cilantro. Drizzle the lime juice mixture over the salad components and gently mix to coat everything evenly. Taste and adjust the seasoning by adding a pinch more salt and pepper if needed. Serve immediately.
Summary:
- Calories: 1455 kcal
- Fat: 85 g
- Protein: 132 g
- Carbs: 59 g
- Potassium: 4987 mg
- Magnesium: 379 mg