Nutrition per serving may change if servings are adjusted.
1 pound large peeled and deveined shrimp (16-20 count), halved lengthwise and chopped
½ cup lime juice, divided
1 medium tomato, chopped
1 avocado, chopped
1 serrano chile, seeded if desired, finely chopped
⅓ cup chopped fresh cilantro
¼ teaspoon salt
Combine shrimp and lime juice in a medium nonreactive bowl. Refrigerate until opaque, 3 to 4 hours.
Using a slotted spoon, transfer the shrimp to a large bowl, reserving the lime juice. Add tomato, avocado, chile, cilantro and salt; stir to combine. Add 1 to 3 tablespoons of the reserved lime juice to taste.
95 calories;4 g fat(1 g sat); 2 g fiber; 4 g carbohydrates; 12 g protein; 25 mcg folate; 91 mg cholesterol; 1 g sugars; 0 g added sugars; 224 IU vitamin A; 10 mg vitamin C; 44 mg calcium; 1 mg iron; 143 mg sodium; 331 mg potassium
A recipe true to the original, I microwaved the shrimp for a couple of minutes to avoid raw pieces and accelerate the process, since I was in a hurry. I also added some chopped red onion for color and taste.