Mexican Shrimp Salad Board
Serve a Mexican Shrimp Salad recipe on a charcuterie big board, with fresh ingredients like shrimp, lettuce, chips, taco sauce, and toppings! Make on the epic 26-inch big board.
Ingredients
- 2 pounds small cooked shrimp, defrosted, patted dry
- 1 pound spring mix lettuce or iceberg
- 3 Roma tomatoes, cut in quarters
- 1 container pico de gallo
- 1 container ranch dressing, or sour cream
- 1 container guacamole
- 1 can corn, drained
- 1 can black olives, drained
- Red onion, sliced thinly
- Green pepper, sliced thinly
- Bag blue corn chips
- Bag corn chips
- Habanero peppers or jalapeno to garnish
- Favorite hot sauce and additional dressing, optional
- Mexican cheese, shredded (optional)
Instructions
- On a giant prepared board, in the center add a bowl of pico de gallo. Around the bowl, arrange the green pepper slices.
- Next, arrange the shrimp (defrosted, patted dry) in a circle around the peppers. TIP: You can defrost the day before and drain so it's ready for serving.
- Around the shrimp lay the quartered tomatoes. In 5 small bowls, fill with corn, olives, ranch dressing, sliced red onion, and guacamole. Place on the board, outside of the tomatoes.
- Next, layer around the outside of the board the chips (you can lay them down by alternating colors, blue, yellow, blue, yellow, etc:)
- Lastly, fill in the missing areas with chopped lettuce. Garnish with habanero peppers and serve!