Citrus-Avocado Shrimp Salad

Active Time
10 minutes
Total Time
45 minutes
Serving Size
4
Give your next celebration more flavor with this light and refreshing shrimp salad—sure to make every heart feel full.
Ingredients
Instructions
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 ½ cups fresh pico de gallo (or salsa)
- 2 teaspoons hot pepper sauce
- 2 ¼ teaspoons carne asada seasoning
- 1 (9.25-oz) bag corn chips (optional, for serving)
Steps
- 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).
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 ½ cups fresh pico de gallo (or salsa)
- 2 teaspoons hot pepper sauce
- 2 ¼ teaspoons carne asada seasoning
- 1 (9.25-oz) bag corn chips (optional, for serving)
Steps
- 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 information
Amount per ¼ recipe serving: CALORIES 260kcal, TOTAL FAT 16g, SAT FAT 2g, 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%