Shrimp Salad with Ceviche Dressing

Notes: You can prepare the shrimp mixture (step 1) up to 4 hours ahead; when cool, cover and chill.

Yield: Makes 8 servings
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 134
  • Calories from fat: 40%
  • Protein: 11g
  • Fat: 5.9g
  • Saturated fat: 0.8g
  • Carbohydrate: 11g
  • Fiber: 1.8g
  • Sodium: 112mg
  • Cholesterol: 83mg


  • 1/2 teaspoon cumin seeds
  • 3 tablespoons olive oil
  • 3 cloves garlic, peeled and pressed
  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 1 cup fresh or thawed frozen corn kernels
  • 1 tablespoon minced fresh jalapeño chili
  • 1/2 cup lime juice
  • 1/4 cup lemon juice
  • 3/4 pound peeled, deveined cooked shrimp (41 to 50 per lb.), thawed if frozen
  • 1 cup diced (1/2 in.) firm-ripe tomato
  • 1/4 cup chopped cilantro
  • 4 quarts salad mix (8 oz.), rinsed and crisped
  • Salt and pepper


  1. 1. In a 10- to 12-inch frying pan over medium-high heat, stir cumin seeds until fragrant, about 1 minute. Add oil, garlic, onion, and bell pepper; stir often until onion is limp, about 3 minutes. Add corn, jalapeño, lime juice, and lemon juice; bring to a boil. Remove from heat; stir in shrimp. Chill, stirring occasionally, until cool, 15 to 20 minutes.
  2. 2. Stir in tomato and cilantro.
  3. 3. Place salad greens in a large bowl. Spoon shrimp mixture over greens; mix to serve. Add salt and pepper to taste.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Shrimp Salad with Ceviche Dressing Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy