Clean Food for Thought: Shrimp with Avocado Salsa

 

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Shrimp  with Avocado Salsa

Serves 4

Ingredients

For the Avocado Salsa

  • 2 ripe avocado, diced
  • ¼ cup red onion, finely chopped
  • ½ jalapeno, seeded and diced
  • 3 tbsp cilantro, minced
  • 1 tbsp extra virgin olive oil
  • 1 tsp fresh lime juice
  • salt and pepper to taste

For the Shrimp

  • 24 medium shrimp, raw, peeled and deveined
  • 2 tbsp olive oil
  • ½ tsp chili powder
  • ¼ tsp ground cumin
  • ¼ tsp salt
  • 1 tsp fresh lime juice
  • Optional Toppings: red cabbage

Directions

  1. In a medium bowl, mix the shrimp, 1 tbsp olive oil, chili powder, cumin, salt and lime juice. Let sit in the fridge for 5-10 minutes before cooking.
  2. In a large bowl, mix all of the ingredients for the salsa. Set aside.
  3. Heat a small to medium skillet on medium with the rest of the olive oil. Once hot, add in the marinated shrimp. Cook for about 5 minutes, until the shrimp is not opaque.
  4. Put some chopped cabbage on a plate, put6 warm shrimps  on top with the salsa on top of this.

Enjoy!

(originally published on cleanfoodforthought and reproduced by kind permission)

 

 

6 thoughts on “Clean Food for Thought: Shrimp with Avocado Salsa”

  1. In the UK it can be hard to get avocados at the right stage of ripeness. They seem to be like cricket balls on Monday, just right Tuesday, and black mush on Wednesday. I’m recently back from Mexico and they eat loads of them, I did too. I also got very fond of pico de gallo.

    Like

  2. Haha you aren’t kidding! I find the knobbly skin type are usually a bit more forgiving than the smooth skinned ones.

    Damn and double damn! I just had a prawn curry and realised after I’d finished it that the avocado was still sat on my windowsill. Now I’ll have to have another one. This low carb life can be hard . . .

    Liked by 1 person

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