This is an easy - protein- rich salsa is a great addition to any meal!
Try it with gluten free seed crackers.
1 1/2 Pounds raw shrimp peeled and deveined
1 Large red onion finely chopped
2 Whole Plum Tomatoes seeded and finely chopped
1 Small jalapeno pepper seeded and finely chopped
3 Whole avocados peeled, pitted, and finely chopped
1 Bunch cilantro (about 3 ounces) finely chopped
6 Whole garlic cloves finely chopped
8 Whole Limes Juice Only
1 15oz tomato sauce
1 Pinch sea salt
1 Pinch ground black pepper ground
4 Cups celery, cucumber, carrots or other crunchy veggies – for dipping
In a saucepan, bring about 2 quarts of water to a boil over high heat. Add the shrimp and cook until just pink, 2– 3 minutes.
Drain the shrimp, reserving 1⁄4 cup of the cooking liquid, and transfer the shrimp to a large bowl of ice water to stop them from cooking further. Once the shrimp are cold, drain and chop them into bite- size chunks.
Add the shrimp pieces to a large nonreactive container along with the onion, tomatoes, jalapeño, avocados, cilantro, garlic, lime juice, and tomato sauce. Season generously with salt and pepper and mix well. Cover the container and put it in the refrigerator to marinate for at least 3 hours.
Serve as a dip with crunchy vegetables. Any leftover shrimp salsa can be stored in the refrigerator for up to 3 days.
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*recipe from Dr. Mark Hyman