1 pound shelled, deveined, large cooked shrimp (21-25 per pound)
1/2 medium seedless cucumber, diced
2 plum tomatoes, seeded and diced
1/4 cup thinly slicked and quartered red onion
1/4 cup snipped fresh cilantro
1/4 cup lime juice
1 jalapeno pepper, seeded and finely chopped
1/2 teaspoon salt
1 medium avocado
Coarse salt, lime slices, and whole shrimp (optional)
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Let's Make It
Combine shrimp, cucumber, tomatoes, onion, cilantro, lime juice, jalapeno pepper and salt in bowl. Toss to coat. Cover; refrigerate up to 1 hour before serving.
Immediately before serving, dice avocado and fold gently into shrimp mixture.
If desired, rub the rims of four margarita glasses with one lime slice, then dip into shallow dish of coarse salt; spoon salad into glasses. Garnish with lime slices and whole shrimp, if desired.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.