Shrimp and Avocado Salsa
Dani
This Mexican Shrimp & Avocado Salsa is so easy to throw together and it’s a super nutrient dense light meal or appetizer!
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Side Dish
Cuisine American, Mexican
Servings 4 servings
Calories 266 kcal
- 2 cups shrimp
- 2 avocados diced
- 1/4 onion diced
- 1 large tomato diced
- 2-3 tbsp cilantro chopped
- 1 garlic clove minced
- 1 jalapeno diced
- 1 tbsp olive oil
- juice of half lemon
- salt
Boil the shrimps until pink and drain on a towel until dry.
While the shrimp is cooking/drying, chop all of the other ingredients.
Mix the other ingredients, making sure to add salt.
Chop the dry shrimp and toss into the salsa.
Calories: 266kcalCarbohydrates: 10gProtein: 15gFat: 19gSaturated Fat: 2gCholesterol: 161mgSodium: 506mgPotassium: 621mgFiber: 7gSugar: 1gVitamin A: 455IUVitamin C: 21.8mgCalcium: 108mgIron: 2mg
Keyword low-carb salsa recipe, Mexican avocado salsa, salsa with shrimps