Shrimp with Salsa, Avocado, and Chips
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 tablespoons ketchup
- 1/4 cup finely chopped cilantro
- 1/4 cup chopped white onion
- 2 cups shredded green cabbage
- Carbohydrate 21 g(7%)
- Cholesterol 239 mg(80%)
- Fat 15 g(22%)
- Fiber 7 g(27%)
- Protein 29 g(58%)
- Saturated Fat 2 g(12%)
- Sodium 1188 mg(50%)
- Calories 320
Preparation Stir together tomatoes, onion, cilantro, chile, ketchup, 1 tablespoon lime juice, and 1/2 teaspoon salt. Stir in shrimp and season with salt and pepper. Mash avocados with remaining 1 to 2 tablespoons lime juice and 1/2 teaspoon salt. Divide shrimp mixture among jars and layer avocado, cabbage, and crumbled chips on top. Cooks' note:Assembled jars, without crumbled chips, can be chilled up to 6 hours. Add chips and serve at room temperature.
Preparation Stir together tomatoes, onion, cilantro, chile, ketchup, 1 tablespoon lime juice, and 1/2 teaspoon salt. Stir in shrimp and season with salt and pepper. Mash avocados with remaining 1 to 2 tablespoons lime juice and 1/2 teaspoon salt. Divide shrimp mixture among jars and layer avocado, cabbage, and crumbled chips on top. Cooks' note:Assembled jars, without crumbled chips, can be chilled up to 6 hours. Add chips and serve at room temperature.
