Life in Balance

Shrimp and Avocado Salad

This is one of my favorite Summertime meals! It’s quick and easy to make, doesn’t take any heat, and it actually stores well in the refrigerator despite the avocado.

My family loves it with Coconut rice.

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16oz Frozen Medium Cooked Shrimp, thawed
100 grams (3.5oz) Avocado
1/2 Red Onion
1 Roma Tomato
1 Jalapeño Pepper-Raw,
Fresh Cilantro
3 TBSP Fresh Lime Juice
1 tsp Olive oil

Slice Shrimp, Avocado, Onion, Tomato, and Jalapeño, into desired size and put in a bowl. Chop cilantro and add to Shrimp mixture. Add Lime Juice, Olive oil, and salt to taste. The Lime Juice will keep the Avocado from browning in the refrigerator.

Makes 4 Servings:
Per Serving of Shrimp Salad with out rice
144 Calories
5 Carbohydrates
5 Fat
18 Protein

Coconut Rice

2 TBS butter
2 TBS brown sugar
2 cups Jasmine rice (brown or regular)
1 1/2 cups coconut milk (lite works just as well)
1 1/2 cups water

Heat butter until it melts, then add brown sugar and stir constantly until they are combined and lightly bubbling. Add rice and mix to coat all of the rice evenly. Next, add milk & water and turn to medium high heat until the rice reaches a rolling boil while stirring constantly. Reduce heat to low and place a tight fitting lid and simmer for 20 minutes. Remove from heat and let sit for 10 minutes more with the lid still on. Enjoy

1 Comment
  1. Sounds delicious. I’m always looking for something that doesn’t require much cooking, but still does the job. THANKS!

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