Shrimp salad with Cilantro Mayonnaise

The cilantro mayonnaise used in this shrimp salad can be made from scratch (highly recommend it if you don’t have issues with raw eggs), or for a semi homemade version, you can blend or mix store-bought mayo with cilantro and garlic. The salad can be served simply as is, or just on top of lettuce leaves. However, it can also be used to fill avocados or tomatoes. It can be served on top of green plantain chips (patacones or tostones). You can also easily modify and add additional vegetables if you like; some options include diced cucumber, cooked carrots, peas, etc. For a more filling salad you can also mix it with cooked pastas for a pasta shrimp salad variation. And of course, if are a fan of spiciness, go ahead and add some diced jalapeños/serranos.

Ingredients

• 1 lb medium sized cooked shrimp peeled and deveined
• ½ medium red onion diced finely
• 2 radishes diced finely
• 2 celery stalks 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 of lime juice
• Salt to taste

Instructions

1. 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.
2. 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.

Video Recipe

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