Once it is in the container, just pop it in the fridge. It’ll stay good there for 3-4 days. If you won’t eat it within that time, you can freeze it for longer.

This Ensalada de Camaron (Mexican Shrimp Salad) is made of juicy shrimp and veggies covered in a rich, creamy dressing. It’s a tasty and easy recipe that’s perfect for lunch or light dinner.

Heat remaining 2 tablespoons oil in a large skillet over medium-high. Add shrimp and cook, turning once, until lightly pink and opaque (shrimp will not be fully cooked), about 2 minutes.

4. Scrape the remaining adobo into a small saucepan or skillet and set over medium heat. Bring to a simmer and continue simmering, stirring constantly, for 3 to 4 minutes.