Lime-Marinated Shrimp Salad Recipe

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Lime-Marinated Shrimp Salad Recipe
Lime-Marinated Shrimp Salad Recipe photo by Taste of Home
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Lime-Marinated Shrimp Salad Recipe

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Ceviche is a seafood dish of raw fish marinated in citrus juice, which “cooks” the fish without heat. This version starts with cooked shrimp and adds tomatoes, cucumbers and serrano peppers. —Adan Franco, Milwaukee, Wisconsin
Recommended: Top 10 Shrimp Recipes
MAKES:
20 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
20 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 1 large onion, quartered
  • 2 to 4 serrano peppers, seeded and coarsely chopped
  • 2 medium cucumbers, peeled, quartered and seeds removed
  • 2 large tomatoes, cut into chunks
  • 6 green onions, coarsely chopped (about 3/4 cup)
  • 2 pounds peeled and deveined cooked shrimp (26-30 per pound)
  • 3/4 cup lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Tortilla chips or tostada shells

Directions

Place onion and peppers in a food processor; pulse until very finely chopped. Transfer to a large bowl. Place cucumbers, tomatoes and green onions in food processor; pulse until finely chopped. Add to bowl.
Place shrimp in food processor; pulse until chopped. Add shrimp, lime juice, salt and pepper to vegetable mixture; toss to coat. Refrigerate until cold. Serve with tortilla chips or tostada shells. Yield: 10 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Lime-Marinated Shrimp Salad in Taste of Home April/May 2016, p38

Nutritional Facts

1/2 cup (calculated without chips): 61 calories, 1g fat (0 saturated fat), 69mg cholesterol, 128mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 10g protein. Diabetic Exchanges: 1 lean meat.

  • 1 large onion, quartered
  • 2 to 4 serrano peppers, seeded and coarsely chopped
  • 2 medium cucumbers, peeled, quartered and seeds removed
  • 2 large tomatoes, cut into chunks
  • 6 green onions, coarsely chopped (about 3/4 cup)
  • 2 pounds peeled and deveined cooked shrimp (26-30 per pound)
  • 3/4 cup lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Tortilla chips or tostada shells
  1. Place onion and peppers in a food processor; pulse until very finely chopped. Transfer to a large bowl. Place cucumbers, tomatoes and green onions in food processor; pulse until finely chopped. Add to bowl.
  2. Place shrimp in food processor; pulse until chopped. Add shrimp, lime juice, salt and pepper to vegetable mixture; toss to coat. Refrigerate until cold. Serve with tortilla chips or tostada shells. Yield: 10 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Lime-Marinated Shrimp Salad in Taste of Home April/May 2016, p38

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pegc1 User ID: 5779064 247006
Reviewed Apr. 12, 2016

"Ceviche is using raw fish. Not sure I understand why this shrimp is cooked before marinating. I'd think that might result in a rubbery, tough shrimp. I like that it's a salad but I think I'd let the lime juice "cook" the shrimp- not cook beforehand. The ingredients look yummy. Think I'll try using raw shrimp and not process it. Maybe less Serrano peppers but add a lot of yummy chopped avocado chunks! Thx for sharing this recipe. I may change my three star rating higher... Just need to convince me ceviche is also with cooked shrimp. :)"

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