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Gallery Mexican Shrimp Salad Recipe Summary Servings: 4

Ingredients Ingredient Checklist 2 1/2 limes, zested, plus 4 lime wedges for serving 1/4 cup fresh orange juice 4 strips (each 2 inches long) orange zest 8 allspice berries (or 1/4 teaspoon ground) 1/2 teaspoon coarse salt 1/4 teaspoon freshly ground pepper 3/4 pound medium shrimp, shells on 2 teaspoons tomato paste 1/8 teaspoon cayenne pepper, plus more if desired 1/2 medium red onion, finely chopped 1 medium tomato, coarsely chopped 8 leaves lettuce, such as butterhead, for serving 1 firm, ripe Hass avocado, halved, pitted, peeled, and sliced 1/4 inch thick

Gallery Mexican Shrimp Salad

Recipe Summary Servings: 4

Mexican Shrimp Salad

Mexican Shrimp Salad

Mexican Shrimp Salad

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 2 1/2 limes, zested, plus 4 lime wedges for serving 1/4 cup fresh orange juice 4 strips (each 2 inches long) orange zest 8 allspice berries (or 1/4 teaspoon ground) 1/2 teaspoon coarse salt 1/4 teaspoon freshly ground pepper 3/4 pound medium shrimp, shells on 2 teaspoons tomato paste 1/8 teaspoon cayenne pepper, plus more if desired 1/2 medium red onion, finely chopped 1 medium tomato, coarsely chopped 8 leaves lettuce, such as butterhead, for serving 1 firm, ripe Hass avocado, halved, pitted, peeled, and sliced 1/4 inch thick

Directions

Juice 1 lime into a large saucepan, and add the rind, 1 quart water, 3 tablespoons orange juice and the zest, allspice, 1/4 teaspoon salt, and the pepper. Bring to a boil. Reduce heat to medium, and simmer for 10 minutes.

Prepare an ice-water bath. Add the shrimp to simmering water, and cook until pink and opaque, about 3 minutes. Transfer to ice-water bath using a slotted spoon. Let shrimp cool slightly, about 5 minutes, then peel and devein; cut into small pieces.

Juice remaining 1 1/2 limes, and whisk with remaining 1 tablespoon orange juice, 1/4 teaspoon salt, the lime zest, tomato paste, and cayenne pepper in a medium bowl (season with more cayenne if desired). Toss in shrimp, onion, and tomato.

Refrigerate, stirring occasionally, at least 30 minutes. Divide lettuce leaves among 4 plates. Top with shrimp and avocado, and serve with lime wedges.

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All Reviews for Mexican Shrimp Salad

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All Reviews for Mexican Shrimp Salad

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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