Shrimp & avocado salad with lime and chili
A lunch for one: 435 kcal with 38 g of protein, 18 g of carbs and 25 g of fat, ready in 20 min.
- 20 min
- Lunch · 1 serving
- Mexican
- 435 kcal
Nutrition per serving
435 kcalEnergy: 34% protein, 16% carbs, 50% fat
- 38 gProtein
- 18 gCarbs
- 25 gFat
Fiber 8 gSugar 5 gSodium 480 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
Contains: Shellfish
Ingredients
For one serving.
- Shrimp, peeled180 g
- Avocado½ (70 g)
- Cherry tomatoes70 g
- Cucumber60 g
- Red onion15 g
- Cilantro10 g
- Jalapeño½ (10 g)
- Lime juice1½ tbsp
- Olive oil1 tbsp
- Garlic1 clove
- Romaine lettuce40 g
- Smoked paprika½ tsp
Method
- Toss the shrimp with garlic, smoked paprika, salt and half the oil, and cook them in a hot pan for 3 minutes, turning once, until pink.
- Dice the avocado, tomatoes, cucumber and red onion; finely chop the jalapeño and cilantro.
- Whisk the lime juice with the rest of the oil and salt.
- Toss everything with the lettuce and top with the shrimp while they are still warm.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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