Shrimp-Avocado Salad

Servings: 8 Prep: 20 min Cook: 5 mins Total: 25 mins

This is a whole lot like the Central and South American Sushi known as “Ceviche”, except that … well … it’s not!

Normally, a Ceviche takes a super fresh raw fish, packs it in fresh citrus juices to “cook” and then later tosses it with various spices and other odds and ends, like tomatoes, onions, cucumbers, cilantro, avocadoes, etc.

This recipe is like that, except that … I’m suggesting we cook the shrimp. For the adventurous among you, if you’ve got some really excellent fresh fish or shrimp and you want to soak it in lime juice until they turn pink … go for it! I, unfortunately, am not so brave that I’d suggest that the general public squeeze a little lime on some fish and then eat a big bowl of it. Anything … just … this … side … of … “fresh” and we’ve got a problem on our hands.

*ahem* … This is a PERFECT dish for a light summer lunch! You could even serve it inside the avocado shells! Or, serve it as a bigger south-of-the-border type feast for friends and family! It’s exceedingly fresh, full of flavor y es muy saludable!

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Shrimp-Avocado Salad
Ingredient
Calories
Fat
Protein
Carbs
SA’s
Fiber
Net Carbs
1 1/2 lb (681g) shrimp, peeled, deveined and cut into 1/2-inch pieces
721.9
13.6
136.2
6.8
0
0.4
6.4
1 lb (454g) assorted fresh cherry tomatoes, cut into halves and quarters
82.3
0
5
17.5
0
5
12.5
2 whole (272g) avocado, peeled and cut into chunks
554
42
6
24
0
18
6
1 medium (110g) onion, finely diced
44
0
1
10
0
2
8
4 each (12g) garlic cloves, minced
16
0
0
4
0
0
4
1 each (6.67g) jalepeno chillies, seeds removed and finely diced
2
0
0.1
0.4
0
0.2
0.2
2 tbsp (30.5g) lime juice, freshly squeezed
7.6
0
0.1
2.6
0
0.1
2.6
1/2 bunch (50g) cilantro, washed and large stems removed
11.5
0.3
1.1
1.9
0
1.5
0.4
salt and fresh cracked pepper, to taste
0
0
0
0
0
0
0
Grand Totals (of 8 servings):
1439.3
55.9
149.5
67.2
0
27.1
40.1
Totals Per Serving:
179.9
7
18.7
8.4
0
3.4
5 g
36.7%
Fat
43.6%
Protein
19.6%
Carbs

Shrimp-Avocado Salad

Shrimp-Avocado Salad

0 from 0 votes
Print Rate
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 8 Servings
Author: DJ Foodie

Ingredients

  • 1 1/2 lb shrimp peeled, deveined and cut into 1/2-inch pieces
  • 1 lb assorted fresh cherry tomatoes cut into halves and quarters
  • 2 whole avocado peeled and cut into chunks
  • 1 medium onion finely diced
  • 4 each garlic cloves minced
  • 1 each jalepeno chillies seeds removed and finely diced
  • 2 tbsp lime juice freshly squeezed
  • 1/2 bunch cilantro washed and large stems removed
  • salt and fresh cracked pepper to taste

Instructions

  • Boil a pot of salted water. While the water comes up to a boil, place a large bowl of ice water nearby. Once the water boils, add the shrimp. Simmer in the water until the shrimp are pink and just about cooked through. Remove the shrimp from the water and plunge into the ice water. Let the shrimp fully chill.
  • In a large bowl, combine all the ingredients. Taste and adjust seasoning. Add more jalepenos for more spice, more salt and pepper if it needs it and a bit more lime if you enjoy a more "tart" shrimp salad experience!
  • Serve in the avocado shells, in martini glasses or ... just in bowls!

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* Learn More: More about this recipe and nutrition …

4 thoughts on “Shrimp-Avocado Salad”

  1. Hi, DJ. This reminds me of a salad I had in Spain. Really simple, but very good. They mixed cocktail sauce with mayo, stirred in cooked shrimp and served it in 1/2 avocado. I think you would like. Thanks for all your good grub!

  2. I haven’t tried using raw fish in making a ceviche. I also prefer shrimp more than fish. I always use shrimps since it is my favorite seafood. Ceviches are really great and delicious appetizers. No question to that. Adding 1 cucumber (peeled diced into 1/2-inch pieces) will make it more refreshing. Try it. There are a lot of ceviche recipes to choose from. You could have it with mango and tomato. ‘=)

  3. Ariette, at some point in my life, I’ve probably tried some version of raw fish or seafood, with just about every other combo there is, from a WIDE variety of cultures. It’s a weird one for me, in that I REALLY appreciate it and always enjoy it, but … somewhere, deep in the recesses of my mind … I’m secretly wishing that someone would cook it! 😉

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