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Shrimp Salad with Ceviche Dressing

Shrimp Salad with Ceviche Dressing

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

Sunset JULY 2002

  • Yield: Makes 8 servings


  • 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. 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. Stir in tomato and cilantro.

3. Place salad greens in a large bowl. Spoon shrimp mixture over greens; mix to serve. Add salt and pepper to taste.

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

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Shrimp Salad with Ceviche Dressing Recipe