Description
A refreshing, light meal that comes together in about 30 minutes with no cooking required, perfect for busy weeknights.
Ingredients
Scale
- 1 lb cooked shrimp, peeled, deveined & tails off
- 1/2 cup cucumber, diced
- 1/2 cup tomatoes, chopped (Roma or cherry)
- 1 small jalapeño, deseeded & finely chopped
- 1/4 cup red onion, diced
- 2 tbsp cilantro, chopped (optional)
- 1/2 cup + 2 tbsp chunky salsa
- 1 large avocado, diced
- 2 limes, juiced
- Salt & black pepper, to taste
Instructions
- Pat the cooked shrimp dry and cut it into bite-sized pieces. Set aside in a large bowl.
- Toss in the diced cucumber, chopped tomatoes, finely chopped jalapeño, diced red onion, and chopped cilantro into the bowl with the shrimp.
- Pour the chunky salsa and fresh lime juice over the salad and mix well.
- Add salt and black pepper to taste, stirring and adjusting as needed.
- Sprinkle diced avocado on top right before serving and enjoy! Alternatively, chill in the fridge for 30 minutes to an hour before serving.
Notes
Serve with tortilla chips or over a bed of greens. Store leftovers in an airtight container for 2-3 days, adding avocado fresh each time to prevent browning.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 220mg