Recipe makes 2 servings
Ingredients:
12 oz (340 g) raw shrimp, peeled & deveined
1 Tbsp (15 ml) olive or avocado oil
1 tsp chili powder or paprika
½ tsp cumin
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
Zest of 1 lime
1 large avocado, diced
1 cup (150 g) cherry tomatoes, halved
¼ cup (40 g) finely diced red onion
Juice of 1 lime
1 Tbsp (15 ml) olive oil
Salt to taste
Optional: Fresh cilantro, to garnish
Instructions:
In a mixing bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, salt, pepper, and lime zest.
Heat a skillet over medium-high heat and cook the shrimp for about 2–3 minutes per side, just until pink. Remove from heat.
In a serving bowl, combine the avocado, tomatoes, onion, lime juice, olive oil, and salt.
Toss gently and top with the shrimp. Garnish with cilantro and serve immediately.
Nutritional breakdown per serving (2 servings)
413 Calories
32g Protein
28g Fat
8g Fiber
13g Total Carbs
5g NET Carbs
