Shrimp & Avocado Salad
1. In medium bowl, toss shrimp and seasoning. In large skillet, melt butter over medium-high heat; add shrimp and cook 6 minutes or until shrimp turn opaque throughout, turning once. Remove from heat; cool slightly.
2. In large bowl, whisk lemon juice, oil, and ¼ teaspoon each salt and pepper. Add tomatoes, onion, cilantro and shrimp; toss. Fold in avocado and arugula. Makes about 6 cups.
- 19 g Fat
- 4 g Saturated Fat
- 203 mg Cholesterol
- 428 mg Sodium
- 9 g Carbohydrates
- 5 g FIber
- 4 g Sugars
- 0 g Added Sugars
- 27 g Protein
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Nutritional Information
- 19 g Fat
- 4 g Saturated Fat
- 203 mg Cholesterol
- 428 mg Sodium
- 9 g Carbohydrates
- 5 g FIber
- 4 g Sugars
- 0 g Added Sugars
- 27 g Protein
Directions
1. In medium bowl, toss shrimp and seasoning. In large skillet, melt butter over medium-high heat; add shrimp and cook 6 minutes or until shrimp turn opaque throughout, turning once. Remove from heat; cool slightly.
2. In large bowl, whisk lemon juice, oil, and ¼ teaspoon each salt and pepper. Add tomatoes, onion, cilantro and shrimp; toss. Fold in avocado and arugula. Makes about 6 cups.