Wednesday, August 28, 2013

Zesty Lime Shrimp & Avocado Salad

I saw this recipe on Pinterest the other day and I had to try it!
Shrimp and avocado (two of my favorite foods) in one delicious dish?! 
I'll take seconds! I changed up a few things and found this to be a 
light meal loaded with flavor. Not only that, but without the heavy mayo that 
these salads usually contain, it is healthy as well!
Thanks Skinny Taste!

Zesty Lime Shrimp & Avocado Salad

Shopping List:

1 lb  Shrimp
(I used frozen, peeled and deveined from the frozen seafood 
section of the grocery store).

1 tbsp Coconut Oil

1 med Tomato, diced

1 Avocado, diced

1/4 C chopped Red Onion

Juice of 2 Limes

1 tsp Extra Virgin Olive Oil (EVOO)

Salt & Pepper to taste

1/2 English Muffin, toasted


1. Saute shrimp  over medium heat in coconut oil until shrimp appear pink (approx 5 mins). Drain. Chill in refrigerator for 10 mins.
2. In a medium mixing bowl, combine tomato, avocado, red onion, lime juice, and EVOO. Allow to sit 15 mins to allow juices to mix.
3. Add shrimp to avocado mixture. Toss until shrimp are coated.
4. Serve open-faced on a toasted English Muffin. Enjoy!

Make sure to check back Friday for a deeee-licious dessert that will have all of your 
Labor Day Party guests coming back for seconds... and thirds.
Hint: Key ingredient is Nutella.

Need I say more?!

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