Avocado Shrimp Salsa
The recipe Avocado Shrimp Salsan is ready in around 20 minutes and is definitely an amazing gluten free and pescatarian option for lovers of Mexican food. For $1.46 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This side dish has 137 calories, 11g of protein, and 8g of fat per serving. This recipe serves 10. A mixture of shrimp, salt, english cucumber, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe from Jo Cooks has 49 fans. With a spoonacular score of 41%, this dish is good. Similar recipes are Avocado Shrimp Salsa, Shrimp and Avocado Salsa, and Shrimp with Salsa, Avocado, and Chips.
Servings: 10
Preparation duration: 15 minutes
Cooking duration: 5 minutes
Ingredients:
2 medium avocados peeled and chopped
1 tbsp butter
1 English cucumber chopped
1/3 cup cilantro fresh, chopped
2 cloves garlic minced
1 tsp garlic powder
2 tbsp lemon juice freshly squeezed
2 tbsp lime juice freshly squeezed
1/3 cup orange juice freshly squeezed
1/4 tsp pepper or to taste
1 tsp pepper
1/3 cup red onion chopped
1/4 tsp salt or to taste
1 tsp salt
1 lb shrimp large, shells removed and deveined
1 cup tomatoes chopped
Equipment:
frying pan
whisk
bowl
Cooking instruction summary:
InstructionsMelt the butter in a skillet over medium-high heat. Add the shrimp to the skillet and cook on both sides until the shrimp turns pink, should not take more than 2 minutes for the first side and 1 minute for the second side.Remove the shrimp from the skillet and chop into small pieces. Add chopped shrimp to a large bowl.To the same bowl add the tomatoes, cucumber, red onion and cilantro.In another small bowl whisk together the dressing ingredients and pour over the salsa. Toss everything together well.Serve immediately with tortilla chips.
Step by step:
1. Melt the butter in a skillet over medium-high heat.
2. Add the shrimp to the skillet and cook on both sides until the shrimp turns pink, should not take more than 2 minutes for the first side and 1 minute for the second side.
3. Remove the shrimp from the skillet and chop into small pieces.
4. Add chopped shrimp to a large bowl.To the same bowl add the tomatoes, cucumber, red onion and cilantro.In another small bowl whisk together the dressing ingredients and pour over the salsa. Toss everything together well.
5. Serve immediately with tortilla chips.
Nutrition Information:
covered percent of daily need
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