Citrus-Avocado Shrimp Salad
No matter who you're inviting to your next celebration, this light and refreshing shrimp salad is sure to make every heart feel full.
Ingredients
- 1 lb peeled/deveined medium shrimp, tails removed (thawed, if needed)
- 5 limes, for juice
- 1 bunch fresh cilantro, finely chopped
- 2 ripe Hass avocados
- 1 1/2 cups fresh pico de gallo (or salsa)
- 2 teaspoons hot pepper sauce
- 2 1/4 teaspoons carne asada seasoning
- 1 (9.25-oz) bag corn chips (optional, for serving)
Instructions
- Thaw shrimp (if needed); remove tails.
- Bring large stockpot of water to a boil. Squeeze limes for juice (5 tablespoons). Chop cilantro (1 cup). Peel, pit, and cut avocados into 1-inch pieces. Cut shrimp in half (wash hands).
- Add shrimp to boiling water and remove pot from heat. Cook shrimp 2–3 minutes, stirring gently, or until shrimp are pink and opaque; drain well.
- Combine in large bowl: lime juice, cilantro, avocado chunks, pico de gallo, hot sauce, and seasoning until blended; gently stir (fold) in shrimp.
- Chill shrimp salad 30 minutes (or overnight). Serve with chips (if desired).
Nutritional Info
Amount per 1/4 recipe serving: CALORIES 260kcal; TOTAL FAT 16g; SAT FAT 2.5g; TRANS FAT 0g; CHOLESTEROL 145mg; SODIUM 1040mg; CARB 15g; FIBER 8g; TOTAL SUGARS 3g (Incl. 0g Added Sugars); PROTEIN 18g; VITAMIN D 0%; CALCIUM 6%; IRON 6%; POTASSIUM 15%
Source: Publix Aprons® recipe
