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Shrimp "Campechana" Salad

Updated: Mar 10

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This recipe is from the Klar Brothers' Bistro YouTube Show with Ken and Kevin. Join the Klar Brothers on July 3rd as they make this recipe! Learn more about healthy habits and have a laugh together. The Brothers are on a mission to help people make healthy "recipes so simple even a dude can make it."


  1. 2 lbs. Shrimp, Peeled and De-veined

  2. 1 lb Whole Tomatoes, Fresh

  3. 1 Jalapeno Pepper

  4. 1 Clove Garlic

  5. 2 Scallions, White Part Only

  6. 1/2 Tablespoon Olive Oil

  7. 1 Teaspoon Dried Oregano, preferably Mexican Oregano

  8. 8 Pitted Green Olives, Halved

  9. 4 Tablespoon Lime Juice

  10. 1/2 Cup Fresh Cilantro, Chopped

  11. 1 Avocado, Diced

  12. 8 Oz Romaine Lettuce, Washed and Torn or Chopped

  13. 1/4 Teaspoon Salt

  14. 1/4 Teaspoon Pepper


Preheat the oven to broil. Bring a medium pot of water to a boil and cook shrimp for about 2-3 minutes until pink. Remove shrimp and shock in an ice bath until cooled. Drain, pat, dry, and set aside. Toss tomatoes, jalapeno, garlic, and scallions in olive oil. Transfer to a sheet pan and broil for about 5-10 minutes until outside skin is charred. Remove pan and allow to cool long enough to handle. Remove core from tomatoes, stem from the jalapeno, skin from garlic, and root of scallions. Place in a food processor and pulse until chopped or desired consistency. Transfer tomato mixture to a mixing bowl. Add olives, lime juice, cilantro, avocado, and shrimp, and toss well. Season with salt and pepper to taste. Pour over lettuce and serve. Enjoy.


Shrimp contains antioxidants such as astaxanthin which helps inflammation by preventing free radicals from damaging your cells. Shrimp is low in calories yet rich in nutrients.

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