Delicious over quinoa or couscous. When working with hot peppers like habanero, use gloves to avoid getting the pepper on your face or in your eyes.
Shrimp and Avocado Salad
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Ingredients
- 1 pound raw shrimp (31/40 count), peeled and deveined
- 1/2 red bell pepper
- 1 habanero pepper seeded and minced
- 1 seasoning pepper minced
- 1 red onion thinly sliced
- 2 cloves garlic crushed
- 1 cup finely chopped fresh parsley
- 2 tablespoons finely chopped fresh cilantro
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1/4 cup plus 2 tablespoons fresh lime juice
- 1/2 cup fresh orange juice
- 1/2 tablespoon red wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1 tomato thinly sliced
- 3 ripe avocados sliced
Instructions
- 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.
- Remove seeds and ribs from bell pepper half. Cut bell pepper into strips and mince; transfer to a large bowl.
- 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.
- 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
