On the Table - Mexican Shrimp Salad

June 27, 2018

On the Table - Mexican Shrimp Salad

Nothing says 'summer' quite like a salad. Salads are a great way to get your protein and vegetables all in one bowl. When I was growing up, salads were considered a side dish and yes, we ate our salads along with our hot food rather than separately. In my house it was always the same: potato salad, a green salad, and beetroot salad; every braai (BBQ), every Sunday meal, and every special occasion. We rarely ate salad in the week, unless there were some leftovers from the weekend. When I got married, I would make salads all the time, but they were always considered a side dish. It's weird how ideas get passed on without saying it out loud.

My little family now enjoys salads all the time and many times, as the main dish. This week we had the most delicious Mexican Shrimp Salad. It was simply a delight! The flavours came together to make for a very satisfying meal. It has four main parts to it: the sweet potato medallion base, the spicy salsa, shrimp, and the flavourful pineapple dressing. Take your time with each part and I promise you, you’ll have the best salad you've eaten in a while.

Start with two medium sized sweet potatoes, preferably the orange or yellow kind. Cut the potatoes into ½ inch rounds. Sprinkle with some paprika, dried oregano, salt and pepper to taste. Drizzle with some olive oil and rub all the spices in. Place on an oven tray and bake at 180 degrees Celsius for 30 min turning the potatoes half way. Then grill for a further 20 minutes until you get a nice crisp on the top. Remove the potatoes from the pan and set aside.

Cut sweet potato into 1/2 inch medallions.

Spice and layer onto baking sheet.

Now, for the shrimp. I used 1 kg jumbo shrimp, already shelled and deveined. Place the shrimp in a colander and run some cool water over it. Once it’s drained you can start spicing it up. I used the same spice I used for the potatoes: some paprika, dried oregano, salt and pepper and a drizzle of olive oil. Fry them in a hot pan with a little oil for about three minutes each side. Don’t over-fry them, just until they are opaque. Remove from the pan and set aside.

Wash shrimp with cool water.

Spice with paprika, oregano, salt and pepper.

Fry until opaque.

Remove from pan and set aside.

Then the salsa. Chop a red onion, a medium green pepper, half a red pepper, and a handful of cilantro (dhania) and mix it all together in a bowl. Add a chopped green chili or two, depending on how hot you want it and two minced cloves of garlic. Season with salt and pepper. Add the juice of a lemon for some zest. Mix through and set in the fridge.

My trusty little friend to mince the garlic.

Salsa is ready to go.

The dressing for this salad is what brings it all together. In a blender, I used a coffee grinder, place a half a can (or one of those tuna can size ones will do) of canned pineapple. Blend until smooth. Then add three tablespoons of mayonnaise and as much hot sauce as you wish. I used Nando’s mild peri-peri sauce. Then add some chopped cilantro and blend everything until you have a smooth dressing. Keep it light, so don’t add any oil.

Three ingredients: canned pineapple, mayonnaise and peri-peri sauce.

To plate your salad, place the sweet potato medallions on the bottom of your plate. Spoon some salsa over the top and add some chopped avocado. Then add your shrimp and then drizzle your dressing over the top. Add some freshly chopped cilantro over the top. Enjoy

Step 1: Layer the sweet potatoes on the bottom of the plate.

Step 2: Layer the salsa over the potatoes.

Step 3: Then add some avocadoes.

Step 4: Here comes the shrimp.

Step 6: Then at last, the dressing.

This salad is great as a main meal. You could even put it in a wrap or make some tortillas. The sweet potato adds a wonderful sweet grilled flavour to the salad and the extra spice in the sauce brings it all together. Give it a try. You’re going to love it.