Veracruz style shrimp salad

Veracruz style shrimp salad

This practical and simple way to prepare this Veracruz style shrimp salad recipe uses tender shrimp, onion, green chile, tomato, Maggi juice, garlic in olive oil and mayonnaise.

This shrimp salad is served cold and is best when the garlic is marinated in the oil the day before.


  • 500 grams of peeled and deveined shrimp
  • 1 white onion
  • 3 tomatoes
  • 1 cup mayonnaise
  • 3 green chilies, finely chopped
  • 4 tablespoons Worcestershire sauce or Maggi juice
  • 1 cup olive oil
  • 6 heads of garlic, finely chopped
  • 2 avocados


  1. Heat water over medium-high heat in a pot, bring to a boil, add shrimp and cook for 2 minutes. Remove shrimp and place in a large bowl.
  2. Finely chop the garlic cloves and in a small bowl mix them with the olive oil, let this mixture stand for 1 to 2 hours, if possible prepare it the day before.
  3. Finely chop the onion and mix in a medium bowl with the shrimp, then add the finely chopped green chili and tomato.
  4. Finally add 3 tablespoons of mayonnaise, the maggi juice and mix well. And that’s it, you have a Veracruz style shrimp salad. Add chopped avocados to complement!

Tips and advice

  • To get the best texture from the shrimp, don’t let them cook for more than 2 minutes. This will make them rubbery and totally alter the recipe.
  • This salad can be served as a filling for peppers and avocados or over some nice patacones or green plantain tostones.
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