My husband and I had this shrimp salad at a party in Panama. Was so good on a hot day at the beach. So this is my recreated version with the ingredients I was told was in it. It's a very versatile recipe and items can be substituted easily to fit your dietary needs. Serve with crackers. We like plantain chips and tostones. Lettuce wraps are good as well. This makes a great appetizer. Serve in a martini glass. Garnish with some avocado and tomato.
prep time15 Min
cook time5 Min
methodNo-Cook or Other
minced red onion or shallot
mayo or greek yogurt
red grapes cut in half or fourths
sugar or honey
roasted and salted cashews chopped
1 1/2 lb
shrimp, peeled and deveined
How To Make
Add water to sauce pot and bring to a boil. Cook shrimp till they just start to turn pink. Drain and place in a bowl of ice water to stop the cooking process. Don't over cook. The lime juice will help finish the cooking process.
Once the shrimp is cooled. Drain. Then add the juice of 1 1/2 limes. Place in fridge for 1 hour. After one hour. Drain lime juice from shrimp. Add remaining ingredients and the juice from 1/2 lime. Mix well. Cover and refrigerate for at least 30 minutes till chilled.
Notes: habanero is spicy. If you want to cut down on the heat remove seeds and membrane from the pepper. If you don't like fresh pepper you can add a few dashes of hot sauce.
Depending on the size shrimp you buy I like to cut them into bite size pieces rather than leave them whole.
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