NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

0.25 cup lime juice

0.5 whole avocado

0.5 cup cucumber

0.25 cup red onion

1 tbsp jalapeño

0.25 cup cilantro

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp chili powder

PREPARATION

• 1

  Bring a large pot of water to a boil and poach the peeled and deveined shrimp for 2-3 minutes until they are pink and opaque.

• 2

  Immediately drain the shrimp and transfer them to an ice bath for 5 minutes to stop the cooking process and ensure a firm texture.

• 3

  Once chilled, pat the shrimp dry and chop them into bite-sized pieces, then place them in a large glass mixing bowl.

• 4

  Whisk together the lime juice, olive oil, chili powder, sea salt, and black pepper in a small ramekin before pouring over the shrimp.

• 5

  Add the diced cucumber, finely diced red onion, minced jalapeño, and chopped cilantro to the bowl and toss thoroughly to combine.

• 6

  Gently fold in the diced avocado, being careful not to mash the pieces, so they provide a creamy contrast to the crisp vegetables.

• 7

  Cover and refrigerate for at least 15 minutes before serving to allow the citrus and spices to fully penetrate the shrimp.