Light Spanish Seafood Salad Recipe

As soon as the days get warmer, we want to spend less time in the kitchen, but we still want to enjoy and have some great food.

If you are like us, then you will love the Spanish seafood salad: a recipe that is done in 30 minutes and you don’t have to be an expert to make it.

Keep scrolling down this article to learn how to make this Spanish salad at home, with some extra tips for serving, storing, and replacements that you can make to its ingredients.

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Background of the Dish

Andalusia is the home of thousands of dishes with seafood, mostly thanks to the large coastal area, and the fact that since 1600 there have always been fishermen in the region.

There are a few famous seafood salads from Southern Spain, such as the Spanish grilled octopus salad and the Spanish tuna salad recipe, but this one has a special charm.

The Spanish seafood salad has a very fresh feeling to it, it is super easy to make, and its wonderful taste is simply unmatched.

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Things You’ll Need for Spanish Seafood Salad

To make this Spanish seafood salad the main ingredients are shrimp (clean), prawns (clean), crab sticks, bell pepper, red onion, and mayonnaise.

You will only need a saucepan, a stove, and a bowl as the equipment to make this recipe.

Ingredients

• 300 g prawns (clean)
• 150gr shrimp (clean)
• 12 crab sticks
• 4 hearts of palm (canned)
• 1 red bell pepper
• 1 red onion
• 1 tablespoon chopped fresh chives
• 1/2 cup (150gr) mayonnaise
• Salt and pepper to taste

How to Make Spanish Seafood Salad – Step by Step Guide

1. To start making this simple salad recipe you just have to slice the crab sticks. Small round circles are the perfect way of doing it.

2. Now, chop the red bell peppers and the red onion into small square pieces. If you like the texture of the onion (and the bell pepper), you can cut some of them into large strips, but we recommend the uniform small square shape.

3. After that, grab a saucepan and take it to the stove over medium heat for cooking the prawns. Put a little water to make some steam and prevent them from sticking. Cook for 5 minutes, flipping them halfway through.

4. Next, add the shrimp and cook for another 4 minutes flipping them halfway through.

5. Then when they are cooked, set aside to cool, for about 30 minutes in the fridge. You could speed up this process if you cool them in the freezer.

6. Once they are cold, mix all the ingredients in a bowl and season with salt and pepper. Add the mayonnaise and continue mixing. If it is too thick, add 2 tablespoons of olive oil (it depends on the type of mayonnaise you use).

7. Now all you have to do is to take the Spanish salad to the fridge for 30 minutes to cool for a last time (you can leave the salad cooling for longer).

8. For the final step, grab the bowl with the shrimp crab salad and put some fresh chopped chives on top (it is optional but it is totally worth it).

Substitution of Ingredients

This is the best seafood salad recipe because you can play with the ingredients as much as you like: every ingredient is replaceable.

That is the magic of the mixed seafood salad recipe, if you don’t have something, you can simply substitute it with another similar ingredient.

The red bell pepper can be changed for any type of pepper, and instead of red onion, you can use the white one (or avoid using both ingredients).

We know that this is a prawn, shrimp, and crab salad, but you can use other seafood ingredients such as mussels, calamari, scallops, and other seafood sticks.

You can also make this seafood salad with real crab meat, either canned or cooked (the last one is the best).

Try the ensalada de cangrejo, which has as the main ingredient crab sticks and it’s super easy to make and ready in no time.

And don’t miss our easy-to-make and refreshing ensalada de gambas with shrimp and fresh vegetables.

Give a go to our simple Spanish octopus salad or the healthy ensalada de broccoli with prawns, which are incredibly delicious and very nutritious.

Tips on Serving Spanish Seafood Salad

We are obsessed with this homemade seafood salad because you can serve it for lunch, dinner, and as a main dish or as a side dish.

If you want to serve this ensalada recipe as the main dish, we recommend adding more vegetables, like a few lettuces leaves to make it more filling.

If you serve the ensalada in tiny bowls (about 2 tablespoons per dish), it can be a great appetizer for a party or a fancy dinner at home.

You can also make a bar of Spanish salads and serve it along with the Spanish bean salad recipe or the Ensalada Malagueña recipe.

Our new recipes ensalada de mango and Spanish mixed green salad recipe are a must-try, especially with the warm season around the corner.

Ensalada de salmon with avocado and fresh vegetables is a great way to eat healthy food that’s also very nutritious.

How to Store Spanish Seafood Salad

Something that might be a downside to this seafood salad recipe with crab meat and shrimp is that you can’t store it for too long.

As soon as you finish making the Spanish seafood salad you can store it for up to 2 days in the fridge.

We do not recommend storing it for longer because it gets a bad texture, the mayonnaise can harden, and the seafood may go bad.

Also, you can’t freeze this salad, but after all this mariscos recipe is really fast to make so you can enjoy it the same day as you make it.

Recipe Card: Spanish Seafood Salad

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