Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
433
Calories
30g
Protein
23g
Fat
35g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Cocktail | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 Tbsp thick, chunky tomato salsa
- 2 Tbsp seafood cocktail sauce
- 2 Tbsp chopped onion
- 2 Tbsp diced seedless cucumber
- 1 ½ Tbsp chopped cilantro
- 1 ½ Tbsp lime juice
- 2 California Avocados (1 pound), diced
- 30 large (21 to 25 count per pound), cooked shrimp with tails
- 6 lime slices for garnish
- 6 sprigs cilantro for garnish
- =
Directions
1
Thoroughly combine salsa and next 5 ingredients; gently fold in avocado.
2
Chill mixture 1 hour to marry flavors. (Mixture is best served the day it's made.)
3
To serve, divide avocado mixture among 6 stemmed glasses.
4
Hang 5 shrimp, tails outside glass, around each rim.
5
Garnish each with 1 twisted lime slice and 1 sprig cilantro.
Recipe sourced from
fandom