Categories Recipe book Salads

Andalusian Shrimp Salad (Ensaladilla de Gambas)

Transport your taste buds to the sunny coast of Southern Spain with this Andalusian Shrimp Salad (Ensaladilla de Gambas). Known locally as a staple tapas dish, this salad is the ultimate summer comfort food -creamy, chilled, and incredibly satisfying. While it shares some DNA with a classic potato salad, the addition of succulent shrimp and savory tuna elevates it into a protein-rich meal that’s perfect as a light dinner or an elegant appetizer.

The secret to its velvet-like texture lies in finely dicing the ingredients, allowing the flavors of the Mediterranean to meld together perfectly.

Ingredients:

  • Potatoes: 450g (approx. 1 lb), waxy variety like Yukon Gold

  • Carrots: 200g (about 2 medium), peeled

  • Shrimp: 150g (approx. 5 oz) peeled and deveined

  • Tuna: 100g (3.5 oz) canned tuna, drained

  • Boiled Egg: 1 large

  • The Dressing: 100g (approx. ½ cup) high-quality mayonnaise

  • Seasoning: 1 tsp salt (for boiling) plus extra to taste

Instructions:

1. Boil the Vegetables

Start by thoroughly washing your potatoes and carrots. Place them in a pot of salted water and boil for about 30 minutes until tender. Once cooked, let them cool completely before peeling and dicing.

2. Perfect the Shrimp

Drop the shrimp into boiling water for just 2 minutes. To keep them tender and juicy, immediately transfer them into a bowl of ice water (an “ice bath”). Set a few whole shrimp aside for garnish, and finely chop the rest.

3. The “Andalusian” Dice

Peel the boiled egg, potatoes, and carrots. Dice everything into very small, uniform cubes. Pro Tip: The smaller the dice, the creamier and more delicate the salad’s texture will be!

4. Mix and Infuse

In a large mixing bowl, combine the diced vegetables, egg, chopped shrimp, and drained tuna. Fold in the mayonnaise gently until everything is perfectly coated. Add a pinch of salt to taste.

5. Chill and Serve

This salad is best served cold! Refrigerate for at least 30–40 minutes before serving. You can plate it using a ring mold for a professional look, topping it with your reserved whole shrimp.

Customization Tips:

  • Lighten it Up: On sweltering days, swap the mayo for a light Greek yogurt dressing or a sour cream base for a refreshing twist.

  • Party Presentation: Serve in small glass bowls or martini glasses for a sophisticated “tapas bar” vibe.

  • Extra Crunch: Feel free to stir in some sweet green peas or finely chopped pickles to add another layer of flavor and texture.

Enjoy a taste of Spanish sunshine in every bite!

Tags

You like it!