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 This was dinner tonight, and it was fantastic!!

Zesty Lime and Shrimp Avocado Salad

Servings: 4 • Serving Size: 7/8 cup • Old Points: 4 pt • Points+: 5 pt
Calories: 210.4 • Fat: 9.2 g • Protein: 25.1 g • Carb: 7.8 g • Fiber: 3.6 g • Sugar: 0.6
Sodium without salt: 260.8 mg

1 lb jumbo cooked shrimp, peeled and deveined, chopped*
1 medium tomato, diced
1 hass avocado, diced
1 jalapeno, seeds removed, diced fine
1/4 cup chopped red onion
2 limes, juice of
1 tsp olive oil
1 tbsp chopped cilantro
salt and fresh pepper to taste

In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.

In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Makes 3 1/2 cups

*Weight after shrimp has been peeled.

by on May. 8, 2012 at 8:20 PM
Replies (21-25):
by Becky on May. 9, 2012 at 11:05 AM


Quoting LadySaphira:

Not a huge fan of it but I do lke it deep fried occasionaly.

 Neither is my daughter (not even deep fried), but as I wrote last night, I think it would even be great without the shrimp!

by on May. 10, 2012 at 9:39 AM

I love shrimp! Just about fixed any way

by on May. 10, 2012 at 11:10 AM

Sounds yummy.  We had shrimp and stuffed sole last night. You should have seen my 2 year old - she ate nearly an entire sole, 1/2 of the shrimp we gave her and a couple handfuls of greenbeans. 

I'm keeping this recipe now that we know the LO likes shrimp (wihtout the kick though - ie jalepenos).  :)

by on May. 10, 2012 at 11:41 AM

I think I'll put some shrimp in a salad for lunch.

by Barb on May. 10, 2012 at 1:26 PM

I like shrimp steamed with Old Bay.

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