Shrimp and Avocado Cocktail

Shrimp and Avocado Cocktail 250 Author: Canadian Living Credits: Shrimp and Avocado Cocktail 250

Our "From Cuba, with Love" menu in the April 2006 issue features a full lineup of Cuban-inspired dishes, including this fresh tropical appetizer.

  • Portion size 8 servings

Ingredients

  • 1/2 lemon
  • 1/2 onion
  • 1 1/2 teaspoon salt
  • 2 lbs large raw shrimp
  • 1/2 cup lime juice
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon hot pepper sauce
  • 2 avocados peeled, pitted and cubed
  • 1 cup cherry tomato quartered
  • 1/2 cup chopped fresh coriander
  • 1/4 cup minced red onion
  • 8 sprigs fresh coriander

Method

Squeeze juice from lemon into large saucepan of water. Add lemon, onion and 1 tsp (5 mL) of the salt ; bring to boil.

Meanwhile, peel and devein shrimp; cut lengthwise down back almost but not all the way through. Add to saucepan; cook until pink and firm, 2 to 3 minutes. Drain, discarding lemon and onion; let cool and cut into bite-size pieces.

Meanwhile, in large bowl, whisk together lime juice, oil, hot pepper sauce and remaining salt. Add shrimp, avocados, tomatoes, chopped coriander and red onion. Garnish each serving with coriander sprig.

Nutritional facts <b>Per serving:</b> about

  • Sodium 283 mg
  • Protein 19 g
  • Calories 209.0
  • Total fat 13 g
  • Cholesterol 129 mg
  • Saturated fat 2 g
  • Total carbohydrate 7 g

%RDI

  • Iron 19.0
  • Fibre 0.0
  • Folate 19.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 17.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Shrimp and Avocado Cocktail

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