Average: 4 (1 vote)
Active time
15 minutes
3 Servings

1 tablespoon extra virgin olive oil

1 tablespoon fresh cilantro, chopped

1 lime, juiced (about 2 tbsp)

1 lb medium or large cooked shrimp

1 cup grape or cherry tomatoes, halved

1 avocado, cut into ½–inch cubes

Salt and freshly ground pepper to taste


  1. Whisk the olive oil, cilantro and lime juice in a large bowl.
  2. Add the shrimp, tomato halves, avocado and toss gently.
  3. Season with additional salt and pepper to taste. Serve immediately or chilled overnight.

Recipe and photo courtesy of The National Fisheries Institute.


Calories: 240
Total Fat: 19g
Saturated Fat: 2g
Sodium: 860mg
Carbohydrate: 8g
Fiber: 4g
Protein: 22g

Yield: 3 Servings

How'd it Taste?

Prof 1
Another easy to prepare recipe. I substituted basil for cilantro (my wife is not a cilantro fan) and served it over arugula. Next time will add a few more ingredients like cucumber and feta to make it a main meal salad.

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