We are big fans of SkinnyTaste.com here at The Taste Place, and I have had this recipe of Gina’s saved on my menu planner for quite some time. When my doctor put me on my current no sugar very little carbs diet a few months ago due to my recent extreme diabetes diagnosis, I needed recipes that fit that bill. This chilled shrimp salad was perfect. Particularly on a hot evening. And it’s quick enough to prepare after work.
Gina’s recipe is delicious as is. However, I think I’ll play around with substituting crab or surimi, and maybe throw in some black beans next time.
Note that Gina and I come up with different PointsPlus values and nutritional info. I use the MyFitnessPal recipe calculator to get my nutritional breakdown, and then plus those figures into the Weight Watchers PointsPlus calculator.
- 1 lb jumbo cooked shrimp, peeled and deveined, chopped*
- 1 medium tomato, diced
- 1 hass avocado, diced
- 1 jalapeno, seeds removed, diced fine
- ¼ cup chopped red onion
- 2 limes, juice of
- 1 tsp olive oil
- 1 tbsp chopped cilantro
- salt, to taste
- pepper, to taste
- In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
- In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.
