This recipe makes a fabulous appetizer, but try it for lunch too.
Recipe from Parents
12 ounces shrimp in shell (16)
3/4 cup lemon juice
1/2 cup olive oil
1 habanero chile, finely chopped (optional)
1 teaspoon honey
1/4 cup red onion, finely sliced
2 tablespoons cilantro, finely chopped
Salt and pepper, to taste
1/4 cup chopped avocado
Baked corn tortilla chips
In a pot, boil the shrimp until pink. Remove from heat, strain, and cool down by running cold water on them.
Add the shrimp to the marinade and let the flavors blend together in the fridge for about half an hour. Distribute shrimp among four serving bowls. Top with avocado. Serve with tortilla chips and salsa on the side.
Per Serving: cal. (kcal) 244, Fat, total (g) 17, sat. fat (g) 2, carb. (g) 5, fiber (g) 1, pro. (g) 18, sodium (mg) 201, calcium (mg) 50, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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