Begin by adding the shrimps whole (not peeled) in a medium-size pot. Fill with water just about covering the shrimps. Stir in 1 Tbsp of salt and bring heat up slowly on medium and fully cook the shrimp, about 5-7 min. Make sure not to overcook them so they don’t become tough.
Once the shrimp is cooked, use a slotted spoon to remove the shrimp and reserve in a bowl, set aside. Strain the cooking liquid into another bowl and set aside. Let the shrimp and liquid cool completely.
While they are cooling begin by slicing the red onions, chopping the green bell peppers and cilantro into a large bowl.
When the shrimp is cool enough to handle, peel and devein. Add the shrimp into the large bowl with the chopped ingredients.
Pour in the strained cooking liquid, olive oil, lemon, orange, and mandarin juices with the shrimp. Stir to combine and season with salt and pepper. If you want, add more lemon juice to your liking.
Cover with plastic wrap and place in the refrigerator for a minimum of 30 minutes and a maximum of 2 hours.
Serve cold in separate bowls and top each serving with 1 Tbsp of ketchup, 1-2 Tbsp of toasted dried corn, plantain chips, and popcorn.