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 Shrimp Salad Recipe
We bought a pound of fresh pink shrimp for the occasion, and today we have a Mexican snack. You can make the appetizer salad spicier or softer at your discretion.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Mexican Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Mexican Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Boil the peeled prawns in salted water until tender and chill immediately.
    Boil the peeled prawns in salted water until tender and chill immediately.
  2. Chop cilantro and green onions. Peel chili or jalapenos from seeds (work with gloves!) And chop finely. Cut the avocado and tomatoes into 1 x 1 cm cubes.
    Chop cilantro and green onions. Peel chili or jalapenos from seeds (work with gloves!) And chop finely. Cut the avocado and tomatoes into 1 x 1 cm cubes.
  3. Juice 2 limes and mix with ketchup and grated horseradish. This is a kind of homemade seafood cocktail sauce, if you have a ready-made sauce just add lime juice and add a teaspoon of Worcester sauce to taste.
    Juice 2 limes and mix with ketchup and grated horseradish. This is a kind of homemade seafood cocktail sauce, if you have a ready-made sauce just add lime juice and add a teaspoon of Worcester sauce to taste.
  4. In a large cup, pour the ketchup + horseradish and lime sauce over the herbs, tomatoes, avocado and chilled shrimp, and salt. We leave the appetizer in the refrigerator for 10 minutes. Serve this snack with corn chips and lime slices.
    In a large cup, pour the ketchup + horseradish and lime sauce over the herbs, tomatoes, avocado and chilled shrimp, and salt. We leave the appetizer in the refrigerator for 10 minutes. Serve this snack with corn chips and lime slices.
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