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Ingredients35 m servings 163
Original recipe yields 6 servings
- Season shrimp with salt. Heat olive oil in skillet over medium-high heat. Add the shrimp, garlic, and chili powder. Cook, tossing occasionally, until shrimp are pink and just cooked through, about 3 minutes. Remove from the skillet and let cool.
- Combine tomatoes, avocado, jalapenos, onion, cilantro, and lime juice in a large bowl and season with salt. Add the cooled shrimp and stir to combine. Chill before serving.
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- Cook's Note:
- One and a half pounds of tomatoes should amount to about 3 cups diced.
Per Serving: 163 calories; 8.1 9.6 14.4 115 210 Full nutrition