Best Mexican Prawn Salad Recipes

MEXICAN SHRIMP SALAD

Mexican Shrimp Salad image

This is an easy, filling and healthy salad. You can add any vegetables you like; I made it once with olives and mushrooms but it is more of a Mexican style dish without them.

Provided by archimageiros

Categories Mexican

Time 10m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1/2 lb baby shrimp, cooked
1 head lettuce
1 (8 ounce) can stewed tomatoes with peppers and celery
1/2 cup chili sauce
1 small onion
1/2 cup vegetarian refried beans
1/4 cup water
1 teaspoon cumin

Steps:

Mix shrimp, tomatoes, and chili sauce. Heat in microwave, if desired.
In small bowl, combine refried beans, water and cumin to make a creamy salad dressing.
Shred lettuce, and slice onions in very thin rings. Toss and top with shrimp mixture. Serve with bean dressing.

Nutrition Facts : Calories 227.1, Fat 4.1, SaturatedFat 1.4, Cholesterol 225.4, Sodium 706.5, Carbohydrate 18.2, Fiber 4.6, Sugar 4, Protein 29.4

MEXICAN SEAFOOD SALAD

Mexican Seafood Salad image

Plump shrimp and delicate red snapper adorn this summery corn-and-tomato salad. Serve atop tender lettuce leaves and sprinkle with corn nuts for a satisfying crunch.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 50m

Number Of Ingredients 12

Ingredients

3 tablespoons fresh lime juice, squeezed rinds reserved
Kosher salt and freshly ground pepper
3 ears corn, shucked
3/4 pound medium shrimp (preferably wild), peeled and deveined
3/4 pound skin-on red-snapper fillet
2 medium tomatoes, cored and coarsely chopped (1 1/2 cups)
1 jalapeno, thinly sliced into rounds
1/2 white onion, finely chopped (3/4 cup)
3/4 cup chopped cilantro
3 tablespoons safflower oil
1 head Boston or Bibb lettuce, leaves separated
Corn nuts, for serving (optional)

Steps:

Bring 1 1/2 inches water and lime rinds to a boil in a wide pot; season generously with salt. Add corn; boil until bright yellow and crisp-tender, 3 minutes. Transfer corn to a plate. Add shrimp and fish to pot; remove from heat, cover, and let stand until shrimp are opaque and fish is cooked through, 3 to 4 minutes. Transfer to plate; let cool about 5 minutes. Discard lime. Cut corn from cobs.
Stir together corn, tomatoes, jalapeno, onion, cilantro, lime juice, and oil. Remove skin from fish; flake into bite-size pieces and stir into corn mixture with shrimp. Let cool completely, stirring occasionally (or refrigerate, covered, up to 1 day). Season with salt and pepper. Serve seafood salad over lettuce, topped with corn nuts.

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