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  • 1 pound fresh or frozen shrimp
  • 1/4 cup ketchup
  • 1/4 cup lime juice
  • 1 - 2 teaspoons bottled hot pepper sauce
  • 1/2 cup chopped tomato
  • 1/4 cup chopped onion
  • 1/4 cup snipped fresh cilantro
  • 2 avocados, seeded, peeled, and chopped
  • Lime wedges (optional)
  • Purple flowering kale (optional)
Thaw shrimp, if frozen. Peel and devein shrimp. Cook shrimp in a large amount of boiling water for 1 to 2 minutes or until shrimp are opaque, stirring occasionally. Drain; rinse under cold running water.
In a large bowl, stir together ketchup, lime juice, and hot pepper sauce. Add shrimp, tomato, onion, and cilantro; toss to coat. Cover and chill for at least 2 hours or up to 4 hours.
Just before serving, add avocados; toss to coat. If desired, garnish with lime wedges and flowering kale. Makes 8 appetizer servings.

nutrition information

Per Serving: cal. (kcal) 113, Fat, total (g) 6, chol. (mg) 65, sat. fat (g) 1, carb. (g) 9, fiber (g) 2, pro. (g) 8, sodium (mg) 183, Percent Daily Values are based on a 2,000 calorie diet
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