Ensalada De Nopales Y Camarones Cactus and Shrimp Salad
Dive into the bold, refreshing flavors of Ensalada De Nopales Y Camarones, a vibrant cactus and shrimp salad that captures the heart of Mexican cuisine. This dish combines tender, tangy nopal cactus paddles with succulent shrimp, juicy Roma tomatoes, crisp red onion, and aromatic cilantro, all tied together with a zesty lime and olive oil dressing. The addition of optional jalapeño brings a touch of heat, while creamy avocado slices balance the dish as a luscious garnish. Perfect for a light lunch or a show-stopping side, this salad’s unique blend of textures and flavors makes it a must-try for those seeking authentic and healthy Mexican recipes. Ready in under an hour, this gluten-free and nutrient-packed recipe is as wholesome as it is delicious.
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Recipe Information
Ingredients
- 4 medium paddles nopales (cactus paddles)
- 500 grams shrimp, peeled and deveined
- 2 Roma tomatoes, diced
- 1 small red onion, thinly sliced
- 0.5 cup fresh cilantro, chopped
- 1 small jalapeño, finely chopped (optional)
- 4 tablespoons lime juice, freshly squeezed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large avocado, sliced (for garnish)
- 2 liters water
- 2 tablespoons white vinegar
Instructions
1. Prepare the nopales: Rinse the cactus paddles under cold water to remove any dirt and spines. Using a sharp knife or vegetable peeler, trim the edges and scrape off the spines and bumps until the surface is smooth.
2. Cut the nopales into small strips, about 1-inch long. Bring 2 liters of water to a boil in a medium pot. Add the nopales, white vinegar, and 1 teaspoon of salt. Cook for 10-12 minutes, or until they are tender but firm. The nopales will release a gooey liquid during cooking—this is normal.
3. Drain the nopales in a colander and rinse them under cold water to remove any remaining gooey texture. Set aside to cool.
4. Cook the shrimp: Bring a small pot of water to a boil. Add the shrimp and cook for 2-3 minutes, or until they turn pink and opaque. Drain and set aside to cool.
5. In a large mixing bowl, combine the cooled nopales, cooked shrimp, diced tomatoes, sliced red onion, chopped cilantro, and jalapeño (if using).
6. In a small bowl, whisk together the lime juice, olive oil, 1 teaspoon of salt, and black pepper to make the dressing.
7. Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
8. Chill the salad in the refrigerator for at least 15 minutes to allow the flavors to meld together.
9. Serve the salad chilled, garnished with avocado slices. Enjoy your fresh and zesty Ensalada De Nopales Y Camarones!
Nutrition Facts
Calories |
1245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.6 g | 84% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 976 mg | 326% | |
| Sodium | 3501 mg | 152% | |
| Total Carbohydrate | 56.2 g | 20% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 16.1 g | ||
| Protein | 135.1 g | 270% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1120 mg | 86% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 4275 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
