Shrimp and Avocado Salad
Servings
6people
Servings
6people
Ingredients
  • 1pound raw shrimp (31/40 count), peeled and deveined
  • 1/2red bell pepper
  • 1habanero pepperseeded and minced
  • 1seasoning pepperminced
  • 1red onionthinly sliced
  • 2cloves garliccrushed
  • 1cup finely chopped fresh parsley
  • 2tablespoons finely chopped fresh cilantro
  • 1/2teaspoon dried thyme
  • 1/2teaspoon ground black pepper
  • 1/4cup plus 2 tablespoons fresh lime juice
  • 1/2cup fresh orange juice
  • 1/2tablespoon red wine vinegar
  • 2tablespoons extra-virgin olive oil
  • 1 tomatothinly sliced
  • 3ripe avocadossliced
Instructions
  1. Poach shrimp in gently boiling salted water until cooked through, 3–5 minutes. Drain and immediately transfer to a bowl of ice water to cool completely; then drain and set aside.
  2. Remove seeds and ribs from bell pepper half. Cut bell pepper into strips and mince; transfer to a large bowl.
  3. Add minced habanero and all remaining ingredients except shrimp and avocado. Stir to thoroughly mix; salt to taste. Add shrimp and toss to coat thoroughly. Cover and refrigerate for at least 2 hours.
  4. Place a few avocado slices on each plate; place a heaping mound of shrimp salad in center and serve.
Recipe Notes
Nutrition Facts
Shrimp and Avocado Salad
Amount Per Serving
Calories 319 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 4g 20%
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 114mg 38%
Sodium 125mg 5%
Total Carbohydrates 18g 6%
Dietary Fiber 7g 28%
Protein 19g 38%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 319 cal, 19g fat (12g mono, 3g poly, 4g sat), 114mg chol, 19g protein, 18g carb, 7g fiber, 125mg sodium