Ingredients

4 Servings

Meat & Seafood

  • Shrimp 1 lb

Pantry

  • Canned Palm Hearts 1/2 cup

  • Extra Virgin Olive Oil 1/3 cup

Produce

  • Lemon 1

  • Cilantro 1/2 cup

  • Avocados 2

  • Red Onion 1/4

  • Lime 1

Spices

  • Chili Flakes 1/4 tsp

  • Smoked Paprika 1/2 Tbsp

  • Black Peppercorns 1 Tbsp

  • Kosher Salt 1 Tbsp

Preparation

  1. Cook Shrimp

    Bring water with lemon peel, salt, chili flakes and peppercorns to a simmer. Drop shrimp in water and squeeze in lemon juice. Cook shrimp until they turn pink, about 2-3 minutes. Remove shrimp from water & ice down until cold.

    • 1 lb, peeled, deveined Shrimp
    • 4 cups Water
    • 1, peeled & juiced Lemon
    • 1 Tbsp Black Peppercorns
    • 1 Tbsp Kosher Salt
    • 1/4 tsp Chili Flakes
  2. Ingredient Prep

    Prepare ingredients.

    • 2, chunked pieces Avocados
    • 1/2 cup, sliced Canned Palm Hearts
    • 1/4, thinly sliced Red Onion
  3. Flavor Creation

    Combine ingredients in a small bowl. Mix well.

    • 1, juiced Lime
    • 1/4 cup Extra Virgin Olive Oil
    • 1/2 Tbsp Smoked Paprika
  4. Salad Assembly

    Combine salad ingredients with dressing. Mix well.

    • 1 lb, peeled, deveined Shrimp
    • 1/2 cup, sliced Canned Palm Hearts
    • 1/2 cup, roughly chopped Cilantro
    • 1 pinch Kosher Salt
    • 1/4, thinly sliced Red Onion
  5. Taste

    Plate the shrimp salad on platter or in bowl. Top with avocado. Garnish with cilantro, black pepper & extra virgin olive oil.

    • 1 Tbsp Extra Virgin Olive Oil

Nutrition

  Amount per
serving
Daily value percentage
Calories 390 kcal  
Total Fat 30.0 g 38%
Total Saturated Fat 4.5 g 23%
Unsaturated Fat 25 g  
Cholesterol 145 mg 48%
Sodium 2470 mg 110%
Total Carbohydrate 15 g 6%
Good Source: Fiber 8 g 29%
Sugars Total 2 g  
Good Source: Protein 18 g 37%
Good Source: Vitamin C 25 mg 30%
Calcium Ca 107 mg 8%
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By Innit Culinary Team