Ensalada de Nopales y Camarones (Salad of Cactus and Shrimp)

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Recipe features cactus paddles, tomatoes, cilantro, jalapeno peppers, onions and shrimp.
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  • ServesN/A


    • 3 ripe tomatoes, chopped
    • 1/2 medium red onion, diced
    • 1 jalapeno diced
    • 1/4 cup chopped cilantro
    • 1 garlic clove, minced
    • 1 cup extra virgin olive oil, divided
    • 4 medium size fresh nopales
    • Salt and freshly ground pepper
    • 8 medium shrimp (about 1/2 pound), peeled and deveined, with tails on
    • 1/4 cup white vinegar


In a large bowl, mix the tomatoes, onion, jalapeno, and cilantro. Set aside.

Preheat a ridged grill pan over a medium-high flame. In a medium bowl, combine the garlic and ½ cup of the extra virgin olive oil. Dip the nopales in the garlic oil to coat; season both sides with salt and pepper to taste, reserving garlic oil. Place the cactus on the hot grill and cook until limp, about 4 minutes on each side. When cool, cut the pads into ¼-inch thick strips. Add to the tomato mixture.

Dip the shrimp in the reserved garlic oil to coat and season. Grill for 3 minutes on each side, until firm and pink and add to the tomato-nopales mixture. Pour the vinegar and remaining ½ cup of extra virgin olive oil; toss to coat. Season with salt and pepper to taste. Serve in a lettuce leaf or corn tortilla.

Additional Notes

Lettuce leaves or corn tortillas for serving
Recipes From GourmetSleuth.com - The Gourmet Food And Cooking Resource