Salad: Mexico – Gulf Coast Mexico (Tamaulipas) – Ensalada de Camarones

Serving Size: 4

Approximate Time

Prep 20 min

Cook 5 min

Additional 15 min

Total 40 min

Ingredients

- 1 lb (454 g) fresh Gulf shrimp, peeled and deveined
- 1 tsp (5 g) kosher salt, plus more to taste
- 1 bay leaf
- 1/2 tsp (1 g) whole black peppercorns (optional, for poaching)
- 2 tbsp (30 ml) fresh lime juice (from about 1 large lime), plus 1-2 extra limes for serving
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 tsp (5 ml) honey or agave (optional, balances acidity)
- 1/4 tsp (1 g) ground cumin (optional, very regional touch)
- 2 ripe avocados, diced
- 1 large English cucumber, about 10 oz (280 g), peeled if desired and diced
- 1 cup (150 g) cherry or grape tomatoes, halved
- 1/2 small red onion, thinly sliced (about 1/3 cup / 40 g)
- 1 jalapeño, seeded and finely minced (adjust to heat preference)
- 1/2 cup (15 g) fresh cilantro leaves, roughly chopped
- 1 head romaine or butter lettuce, leaves separated for serving (optional)
- Freshly ground black pepper to taste
- 1/2 tsp (2 g) Tajin or chile-lime powder (optional, for sprinkling)

Instructions

Short Description:
A bright Gulf Coast shrimp salad featuring tender fresh Gulf shrimp tossed with creamy avocado, crisp cucumber, and a tangy lime-cilantro dressing. Served chilled as a refreshing starter or light meal.

Regional Notes:
This Tamaulipas variation highlights local fresh Gulf shrimp for a sweet, briny flavor and pairs them simply with avocado and cucumber common to the region. The tangy lime dressing (often used on the Gulf coast) distinguishes it from inland or creamy mayonnaise-based shrimp salads.

1. Bring a medium saucepan of water to a gentle simmer (not a rolling boil). Add 1 tsp kosher salt, bay leaf, and peppercorns. Add the shrimp and cook until just opaque and firm, about 2–3 minutes depending on size. Immediately transfer shrimp to a bowl of ice water to stop cooking; drain and pat dry. If shrimp are large, cut into bite-size pieces. Chill in the refrigerator while you prepare the other ingredients.
2. In a small bowl, whisk together 2 tbsp lime juice, 2 tbsp olive oil, honey (if using), ground cumin (if using), and a pinch of salt and black pepper to make the dressing. Taste and adjust acidity or salt.
3. In a large mixing bowl combine diced avocados, diced cucumber, halved tomatoes, sliced red onion, minced jalapeño, and chopped cilantro. Gently fold in the chilled shrimp.
4. Pour the dressing over the shrimp-vegetable mixture and toss gently to coat, taking care not to mash the avocado. Adjust seasoning with additional salt, pepper, or lime juice as needed.
5. Chill the salad 10–15 minutes to let flavors meld, or serve immediately if preferred. To serve, arrange lettuce leaves on a platter or individual plates and spoon the salad on top, or serve the salad on its own.
6. Finish with a light sprinkle of Tajin or chile-lime powder (optional) and additional lime wedges for squeezing at the table.