Ensalada de Camarones (Shrimp Salad)

Ensalada de Camarones 550

Ahahahahahaha!  Today when I woke up my buns where burning and I am not talking about some baked good I put in the oven, I am talking about my own personal buns.  No, it’s not because I sat in a batch of hot jamaican peppers it’s because I did a new class yesterday at the gym and it kicked my butt.  I felt the burnnnnnn.

It was an awesome class and one of the instructors was a trip.    He was from Texas, loud, buff, about 50 years old, in blue and white spandex and with a personality that would barely fit inside the state of Texas.  He had me laughing, while at the same time turning my legs into jello with every squat.

I was beat after that workout and I needed to get dinner together quick.  This is one of those I am tired and don’t feel like making an effort, toss together, and get dinner on the table quick meal.  The bonus is that Obed loves this and so he is happy and I have saved myself time and energy. The only problem about this dish is because it is a “throw it together” meal I have never paid full attention to my measurements when making it, so some of this will be a guesstimation.

In a hot skillet drizzle about 2 Tbs of olive oil and drop in 4 tbs (cubes) of sofrito.

Ensalada de Camarones

While the sofrito breaks down, thinly slice 1/2 a large onion.

Ensalada de Camarones

Add an additional 2 Tbs of olive oil, 1 Tbs of white vinegar and onions to the hot skillet cook at a medium-high heat until they begin to become translucent, about 5 minutes.

Ensalada de Camarones

Once the onions begin to soften, but not too much because you still want a crunch, add the 1/2 bag of medium shrimp, about 30 shrimp.

Ensalada de Camarones

Cook shrimp and onions together until shrimp turns pink and curls.  Once the shrimp is cooked through set aside in a large bowl.  In a separate bowl whisk together 1/2 cup of oil and 1/4 cup of white vinegar and set aside.

Ensalada de Camarones

Dice a large tomato, two hard boiled eggs and cube an avocado.

To cube the avocado cut the avocado lengthwise around the seed. Open the two halves to expose the pit.  To remove the pit gently tap the pit with a knife with enough force so that the knife edge wedges into the pit, then twist your knife and the pit will pop out.  If you need tap it again but be careful not to miss and loose a finger.  Then using a small knife cut the flesh into a cube grid and use a spoon to scoop out the pieces.  For a more detailed tutorial check out this post by Simply Recipes.

Ensalada de Camarones
Ensalada de Camarones

Add diced egg, avocado and tomatoes to shrimp mixture and drizzle desired amount of dressing over top.

Ensalada de Camarones

Toss everything together and add salt and pepper to taste.  You can serve it immediately or refrigerate and allow to marinate.

Ensalada de Camarones

I have served this salad with white rice, boiled roots like yucca or on a chopped bed of spinach.    It is full of flavor and super easy and when the temperature finally decides to rise this will be a great dish to toss together.

Ensalada de Camarones 550

Print Recipe

Ensalada de Camarones (Shrimp Salad)

  • 4 Tbs of sofrito
  • 3 Tbs olive oil, divided
  • 1 Tbs white vinegar
  • 1/2 large onion, thinly sliced
  • 30 medium shrimp
  • 1 avocado, cubed
  • 2 eggs, hard boiled and diced
  • 1 large tomato, diced
  • 1/2 cup olive oil
  • 1/4 cup white vinegar
  • salt and pepper to taste

In a hot skillet drizzle about 2 Tbs of olive oil and drop in 4 tbs (cubes) of sofrito.

While the sofrito breaks down, thinly slice 1/2 a large onion.

Add an additional 2 Tbs of olive oil, 1 Tbs of white vinegar and onions to the hot skillet cook at a medium-high heat until they begin to become translucent, about 5 minutes.

Once the onions begin to soften, but not too much because you still want a crunch, add the 1/2 bag of medium shrimp, about 30 shrimp.

Cook shrimp and onions together until shrimp turns pink and curls. Once the shrimp is cooked through set aside in a large bowl. In a separate bowl whisk together 1/2 cup of oil and 1/4 cup of white vinegar and set aside.

Dice a large tomato, two hard boiled eggs and cube an avocado.

To cube the avocado cut the avocado lengthwise around the seed. Open the two halves to expose the pit. To remove the pit gently tap the pit with a knife with enough force so that the knife edge wedges into the pit, then twist your knife and the pit will pop out. If you need tap it again but be careful not to miss and loose a finger. Then using a small knife cut the flesh into a cube grid and use a spoon to scoop out the pieces.

Add dice egg, avocado and tomatoes to shrimp mixture and drizzle desired amount of dressing over top.  Toss everything together and add salt and pepper to taste.

You can serve it immediately or refrigerate and allow to marinate. I have served this salad with white rice, boiled roots like yucca or on a chopped bed of spinach.

Comments

  1. J says

    I just made this for dinner and it’s so good! I can’t stop eating it. Served it with boiled green plantains. It’s really tasty semi-warm. I’m sure it’ll be delicious the next day cold, too. Thank you so much. This recipe is a keeper!

  2. Jari says

    *high pitched voice* aweeeesome! never would’ve thought sofrito would look so appealing with shrimp. *tomorrow’s diner* along with batata!!

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