Shrimp salad with cilantro mayonnaise


1 lb medium sized cooked shrimp, peeled and deveined
½ medium red onion, diced finely
2 radishes, diced finely
2 celery stalks, diced finely
½ red or green bell pepper, finely chopped
2 hard-boiled eggs, chopped
4 tablespoons of cilantro mayonnaise or regular mayonnaise with chopped cilantro/garlic
1 jalapeño pepper, seeds and veins removed, finely diced (optional)
2 tablespoons of lime juice
Salt to taste

In a salad bowl, combine the cooked shrimp (whole or cut in half) with the diced red onions, radishes, bell pepper, celery, eggs, lime juice, cilantro mayonnaise, and salt to taste. For a spicy touch add diced jalapenos or hot peppers to taste.
This shrimp salad can be served immediately, but for best results I recommend letting it sit in the fridge for an hour or two before serving.

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