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
- =
- ½ Cup Thick, chunky tomato salsa
- ½ Cup Seafood cocktail sauce
- ½ Cup Diced onion
- ½ Cup Diced cucumber (English)
- ½ Cup Chopped cilantro
- ¼ Cup Lime juice
- 3 Pounds Avocados, cut into chunks
- Lime slices - for garnish
- Cilantro sprigs - for garnish
- 84 oz Cooked large shrimp with tails (21-25 count)
- =
Directions
1
JUST BEFORE SERVICE
2
Thoroughly combine salsa and next 5 ingredients. Fold in avocado; chill 1 hour to marry flavors.
3
Fill a stemmed glass with 1/3 cup avocado mixture. Hang 5 shrimp around rim. Garnish with a twisted lime slice and a cilantro sprig.
Recipe sourced from
fandom