Saltgrass Steakhouse Boiled Shrimp and Avocado Salsa
Saltgrass Steakhouse Broiled Shrimp and Avocado Salsa is a new appetizer you can find at the Saltgrass Steakhouse. So often it is really hard to pick out new recipes to do. You want something original and tasty. This salsa has the benefit of being much healthier than many other appetizers. Nothing is fried, everything is fresh. This is packed full of healthy ingredients that taste so good.
One of the reasons that I love preparing copycat recipes is that you can add or take away ingredients that you desire. For this recipe you may want to add some extra shrimp in this dish.
This dish receives its inspiration from Ceviche, but this recipe contains only cooked shrimp so no need to worry about eating fish that has not been cooked. I find additions such as calamari and even a little cooked crab meat go really well in this salsa. If you are looking for something nice and light whether it is to start out your meal or even a light lunch, this boiled shrimp and avocado salsa should fit the bill.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
dairy free
pescatarian
- 1 teaspoon salt
- 3 cups chopped tomatoes chopped
- 2/3 cup red onion chopped fine chopped fine
- 1/2 cup sweet yellow onion chopped fine chopped fine
- 2/3 cup heinz chili sauce
- 2/3 cup loosely chopped fresh cilantro loosely chopped
- 2 tablespoons freshly squeezed lime juice freshly squeezed
- 2 teaspoons or more of finely diced jalapeno pepper or more, finely diced
- 1 avocado diced diced
- 1/4 pound of shrimp peeled and deveined peeled and deveined
- Carbohydrate 58.7590566645135 g
- Cholesterol 0 mg
- Fat 21.3289483333154 g
- Fiber 16.450666408968 g
- Protein 9.4063499998926 g
- Saturated Fat 3.08163333333129 g
- Serving Size 1 1 Recipe (1000g)
- Sodium 1601.35433333282 mg
- Sugar 42.3083902555455 g
- Trans Fat 1.67691083332541 g
- Calories 413 calories
Boil shrimp in water just until shrimp turns pink. Remove from boiling water and allow shrimp to cool. Chop half of the shrimp into small pieces. In a medium sized bowl combine tomatoes, red onions, yellow onions, chili sauce, cilantro, lime juice, jalapeno pepper, avocado and salt. Stir to combine. Add half of the shrimp to the vegetable mixture. If desired you an place the remaining shrimp on top for decoration or you can simply stir all of the shrimp into the salsa. Serve with chips. Heinz chili sauce is sold in most grocery stores. It is sold near the cocktail sauce. Personally I like to add extra cooked shrimp and avocado to this salsa.
