Avocado Shrimp Salsa Recipe
I love to make this recipe. Sometimes I eat it all by itself, but it's excellent with tortilla chips, too! You'll enjoy it either way! —Maria Riviotta-Simmons, San Tan Valley, Arizona
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 24
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
dairy free
pescatarian
- 1 teaspoon salt
- 1/4 teaspoon pepper
- tortilla chips
- 3 tablespoons lime juice
- 2 medium tomatoes seeded and chopped
- 1 jalapeno pepper seeded and chopped
- 1 medium sweet red pepper chopped
- 1 cup minced fresh cilantro
- 3/4 cup thinly sliced green onions
- 1 pound peeled and deveined cooked shrimp chopped
- 2 medium ripe avocados peeled and chopped
- 1/2 cup chopped seeded peeled cucumber
- Carbohydrate 2.91137456670822 g
- Cholesterol 0 mg
- Fat 2.72979902911382 g
- Fiber 1.37395011179789 g
- Protein 0.534723988384816 g
- Saturated Fat 0.387453620459467 g
- Serving Size 1 1 serving (47g)
- Sodium 5.19532879275126 mg
- Sugar 1.53742445491033 g
- Trans Fat 0.186287362446832 g
- Calories 36 calories
Directions In a large bowl, combine the first 11 ingredients. Serve with tortilla chips. Yield: 6 cups. Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Originally published as Avocado Shrimp Salsa in Simple & Delicious July/August 2009, p48 Nutritional Facts 1/4 cup (calculated without chips) equals 52 calories, 3 g fat (trace saturated fat), 33 mg cholesterol, 133 mg sodium, 3 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1 lean meat, 1/2 fat. Print Add to Recipe Box Email a Friend
