Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
617
Calories
62g
Protein
27g
Fat
39g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Chicken | 100g cooked | 165 |
| 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 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 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 cups fat-free, less-sodium chicken broth
- 5 tbsp fresh lime juice, divided
- 1 sprig fresh oregano
- 1½ lb peeled and deveined medium shrimp
- 1 cup ice
- 1 cup tomato juice
- 2 tsp Mexican-style hot sauce
- 1 cup diced onion
- 1 cup chopped seeded tomato
- 1 cup chopped peeled English cucumber
- ½ tsp freshly ground black pepper
- ¼ tsp salt
- 1 tbsp chopped fresh cilantro
- ¾ cup diced peeled avocado
- 6 lime wedges
Directions
1
Combine broth, 1 tablespoon lime juice, and oregano in a large saucepan; bring to a simmer.
2
Cook 5 minutes.
3
Discard oregano.
4
Add shrimp to pan; cook 3 minutes or until done.
5
Transfer shrimp mixture to a large bowl.
6
Stir in ice, tomato juice, and hot sauce.
7
Let stand 1 minute or until ice melts.
8
Stir in remaining ¼ cup lime juice, onion, tomato, cucumber, pepper, and salt.
9
Cover and chill.
10
Stir in cilantro.
11
Divide shrimp mixture evenly among 6 bowls; top with avocado.
12
Garnish with lime wedges.
Recipe sourced from
fandom