Shrimp salad with cilantro mayonnaise
This shrimp salad with cilantro mayonnaise features cooked shrimp, fresh vegetables, and a flavorful dressing, perfect for a refreshing appetizer.
Prep Time 30 minutes mins
Total Time 30 minutes mins
Course Appetizer, Salad, Side Dish
Cuisine Ecuadorian, international, Latin
- 1 lb medium sized cooked shrimp, peeled and deveined
- ½ medium red onion, diced finely
- 2 radishes, diced finely
- 2 stalks celery, diced finely
- ½ red or green bell pepper, finely chopped
- 2 hard-boiled eggs, chopped
- 4 tablespoons homemade cilantro mayonnaise or regular mayonnaise mixed with chopped cilantro and crushed garlic
- 1 jalapeño pepper, seeds and veins removed, finely diced (optional)
- 2 tablespoons lime juice
- Salt to taste
In a salad bowl, combine the cooked shrimp (whole or cut in half) with the diced red onions, radishes, bell pepper, celery, eggs, lime juice, cilantro mayonnaise, and salt to taste. For a spicy touch add diced jalapenos or hot peppers to taste.
This shrimp salad can be served immediately, but for best results I recommend letting it sit in the fridge for an hour or two before serving.
Keyword Prawn salad, Shrimp salad, summer salad