This Shrimp Salad is what you do when you want something fresh, light and delicious.
This Shrimp Salad can be done with any leftover shrimp you might have from making something like Camarones Al Ajillo. But you can also just boil the shrimp real quick and make it fresh.
The steps are quick and straightforward. All you need to worry about is having enough for everyone who wants a second serving.
Shrimp SaladCourse: AppetizersDifficulty: Easy
1 1/2 pounds of large shrimp, peeled and deveined
1 tablespoon of sazon
¼ cup of Greek yogurt
¼ cup of good quality mayonnaise
Juice and zest of 1 lemon
¼ cup of celery, finely diced
¼ cup of bell peppers, finely diced or cut in rounds if you are using the minis
2 tablespoons of parsley, finely chopped
2 to 3 dashes of Worcestershire sauce
2 to 3 dashes of hot sauce
Salt and freshly cracked pepper
- Bring a large pot of water to a boil. Add 1 tablespoon of salt and the sazon to the water.
- Add the shrimp in the boiling water and cook for 3-5 minutes until they are opaque and pink. Drain the shrimp and shock with cold water so it stops the cooking process.
- In a medium bowl whisk together all the ingredients until completely smooth then add the shrimp.
- Serve over greens or sliced cucumbers.