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  • 8servings
  • 155calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB6, C, E, P
MineralsSelenium, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/2 pound(s) medium shrimp , shelled and deveined

  2. 2/3 cup(s) fresh orange juice

  3. 1/4 cup(s) fresh lemon juice

  4. 1/4 cup(s) fresh lime juice

  5. 1/4 cup(s) unsweetened pineapple juice

  6. 1 mango , peeled and diced

  7. 1 cup(s) diced jicama

  8. 1/2 small red onion , minced

  9. 1/2 cup(s) chopped fresh cilantro

  10. 1 jalapeño chile , seeded and minced

  11. 1 avocado , peeled and diced

  12. 1 tablespoon(s) extra virgin olive oil

  13. Salt and pepper

  14. Baked unsalted tortilla chips

Instructions Jump to Ingredients ↑

  1. James Baigrie Heat large covered saucepot of water to boiling on high. Fill large bowl with ice and water. Add shrimp to boiling water; cook 1 to 2 minutes or until just opaque throughout. Drain; transfer to bowl of ice water. Let stand until cold. Drain well. Cut shrimp into 1/2-inch pieces. Transfer to large bowl; stir in fruit juices. Cover and refrigerate 30 minutes.

  2. Stir in mango, jicama, onion, cilantro, jalapeño, avocado, oil, and 1/2 teaspoon each salt and freshly ground black pepper. Cover and refrigerate 30 minutes longer. Serve with tortilla chips.

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