Avocado Salsa Shrimp (Print Version)
# Ingredients:
→ Proteins and Veggies
01 -
2 ripe avocados, diced into chunks
02 -
1 cucumber, cut into small cubes
03 -
1 cup of cherry tomatoes, sliced in half
04 -
½ cup chopped red onion, minced finely
05 -
1 pound of large shrimp, peeled and cleaned
06 -
Optional: 2 cups of leafy greens for serving
→ Seasoning and Dressing
07 -
¼ cup fresh cilantro, roughly chopped
08 -
1 tablespoon of olive oil
09 -
A full lime, squeezed for juice
10 -
1 cup of fresh salsa (store-bought works too!)
11 -
Garlic powder, 1 teaspoon
12 -
Pinch of salt and pepper, adjusted to your liking
# Instructions:
01 -
Put a little oil in a big pan and heat it on medium-high. Sprinkle salt, pepper, and garlic on the shrimp. Cook each side for 2-3 minutes until they’re pink, then take them off the heat and let them cool for a bit.
02 -
After the shrimp have cooled, cut them into small, bite-sized pieces. Put them aside for later.
03 -
Grab the avocados, onions, tomatoes, and cucumber. Dice or slice them how you like and toss them all into a big salad bowl.
04 -
In a smaller bowl, mix the salsa with lime juice. Sprinkle in some salt and pepper to adjust to your taste.
05 -
Toss the shrimp into the big bowl with the vegetables. Drizzle the salsa dressing over it all. Mix gently, and if you'd like, serve it on greens. Sprinkle on cilantro for a final touch and eat right away.
# Notes:
01 -
Tastes best when eaten fresh
02 -
You can make it as a light meal or a party starter
03 -
Feel free to experiment with extra veggies