Ingredients

Scale

1 pound raw shrimp, peeled and deveined
1 ripe avocado, diced
3/4 cup freshly squeezed lime juice
1/4 cup freshly squeezed lemon juice
1 small red onion, finely chopped
1 jalapeño, seeded and minced
1/2 English cucumber, diced
1 medium tomato, diced
1/3 cup loosely packed cilantro leaves, chopped
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

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Instructions

Combine shrimp with lime and lemon juice in a bowl; refrigerate 15-20 minutes until opaque. Add salt, garlic, red onion, jalapeño, and let sit 5 minutes. Fold in avocado, cucumbers, tomatoes, and cilantro just before serving. Chill for 10 minutes to meld flavors.

Notes

Adjust jalapeño amount for spice level
Use pre-chopped vegetables for time-saving
Serve chilled in lettuce cups for a no-carb container
Store in air-tight container up to 4 hours

Author: Amelie Harper
Prep Time: 25
Category: Breakfast & Snacks
Method: Marination
Cuisine: Mexican
Diet: Low Carb/Keto

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 2g
Sodium: 500mg
Fat: 22g
Saturated Fat: 3g
Carbohydrates: 8g
Fiber: 5g
Protein: 22g
Cholesterol: 180mg