Shrimp & Imitation Crab Salad │ Mexican Style

Español Looking for an easy, delicious recipe that’s perfect for summer or Lent? Look no further! This shrimp and imitation crab salad inspired by the famous Mexican aguachile is exactly what you need. Let’s be real — shrimp is a treat, but oh, how we crave it! The perfect solution? Pair it with imitation crab (surimi), which is budget-friendly and absolutely delicious.

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You get the best of both worlds: indulgence, flavor, and smart spending all in one bowl. And because everyone loves a good aguachile, we made the dressing with jalapeño instead of the traditional serrano or black chile — so the whole family can enjoy it, including the little ones, without the burn!

Ingredientes

• 2 cups cooked shrimp, peeled & deveined (approx. 450 g / 1 lb)
• 2 cups imitation crab / surimi (approx. 450 g / 1 lb)
• 2 cups cucumber, seeds removed, diced
• 1 cups red onion, thinly sliced
• 1 avocado, medium (approx. 200 g / 7 oz)
• 1/2 cups fresh cilantro, a generous handful (approx. 15 g / ½ oz)
• 3/4 cups fresh lime juice (approx. 180 ml / 6 fl oz)
• 1 jalapeño pepper (1 whole)
• 1/2 garlic clove (half a clove)
• 1 teaspoons salt
• 1 tablespoons Maggi seasoning sauce or soy sauce (optional, to serve)

How to make Mexican Camarones Salad

• Make the aguachile dressing: Add fresh lime juice to a blender along with 1 jalapeño pepper (remove seeds and veins for a milder kick), half a clove garlic, 1 bunch cilantro, and 1 teaspoons salt salt. Blend everything until completely smooth and liquid.

• Marinate the onion: Place 1 cups red onion, thinly sliced thinly sliced red onion into a large bowl and pour the aguachile dressing over it. Toss well and let it rest so the onion softens and soaks up all that flavor.

• Add the shrimp & imitation crab: Chop 2 cups cooked shrimp, peeled & deveined (approx. 450 g / 1 lb) cooked shrimp into bite-sized pieces. Shred 2 cups imitation crab / surimi (approx. 450 g / 1 lb) imitation crab by hand into strips or small pieces. Add both to the bowl with the marinated onion and toss well so everything is coated in the dressing.

• Fold in the cucumber: Add 2 cups cucumber, seeds removed, diced diced cucumber (seedless so it doesn’t water down the dressing). Mix everything together thoroughly. Taste and adjust salt if needed. Refrigerate until ready to serve.

• Serve & enjoy!: Serve the salad cold. Top with 1 avocado diced avocado, or spread avocado onto tostadas and pile the salad on top. Finish with a few drops of Maggi seasoning sauce or soy sauce for the perfect final touch. Enjoy!

Notas

Where to find the ingredients: You can find everything at most major grocery stores! Look for shrimp in the seafood or frozen section (fresh or frozen both work great). Imitation crab / surimi is usually in the refrigerated seafood section or near the Asian foods aisle — look for “imitation crab sticks” or “surimi.” Maggi seasoning sauce is found in the international foods aisle or at any Latin or Asian grocery store. If you can’t find it, soy sauce works perfectly as a substitute!

Tips: If your kids are sensitive to spice, remove ALL seeds and veins from the jalapeño before blending — you’ll still get amazing flavor without the heat. • This salad is incredible served on tostadas or tortilla chips, or spooned over sliced avocado. • Make it 1–2 hours ahead and refrigerate — the flavors meld together beautifully and it tastes even better!