16 oz cooked peeled shrimp, diced fine
4 vine ripe tomatoes, diced fine
6 tbsp red onion, finely diced
3 tbsp jalapenos, diced fine (more or less to taste)
2 tbsp minced cilantro
2 limes, juice of (or more to taste)
1/2 tsp kosher salt
Combine diced onions, tomatoes, salt and lime juice in a non-reactive bowl and let it sit about 5 minutes. Combine the remaining ingredients in a large bowl, taste for salt and adjust as needed. Refrigerate and let the flavors combine at least an hour before serving.
Servings: 8 | Serving Size: a little over 1/2 cup | Smart Points: 1
Sodium: 278.2 mg
Fat: 0.9 g
Protein: 12.5 g
Carb: 4.4 g
Fiber: 0.9 g
Sugar: 0.2 g
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