Shrimp Salad - Innit

Ingredients

4 Servings

Meat & Seafood

  • Shrimp 1 pound

Pantry

  • Canned Palm Hearts 1/2 cup

  • Extra Virgin Olive Oil 1/2 cup

Produce

  • Lemon 1

  • Coriander 1/2 cup

  • Avocado 1

  • Red Onion 1

  • Limes 2

Spices

  • Smoked Paprika 1 tablespoon

  • Black Peppercorn 1 tablespoon

  • Kosher Salt 1 pinch

Preparation

  1. Ingredient Prep

    Bring water with lemon & peppercorns to a simmer. Drop shrimp & cook until they turn pink. Remove shrimp from water & ice down until cold.

    • 1 pound, peeled, deveined Shrimp
    • 4 cups Water
    • 1, peel & juice Lemon
    • 1 tablespoon Black Peppercorn
  2. Ingredient Prep

    Prepare ingredients.

    • 1, chunks Avocado
    • 1/2 cup, sliced Canned Palm Hearts
    • 1, thinly sliced Red Onion
  3. Flavor Creation

    Combine ingredients in a small bowl. Mix well.

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

    Combine ingredients with dressing. Mix well.

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

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

    • 1, chunks Avocado

Nutrition

  Amount per
serving
Daily value percentage
Calories 440 kcal  
Total Fat 35.0 g 44%
Total Saturated Fat 5.0 g 26%
Unsaturated Fat 30 g  
Cholesterol 145 mg 48%
Sodium 750 mg 35%
Total Carbohydrate 16 g 6%
Fiber Total Dietary 7 g 24%
Sugars Total 3 g  
Good Source: Protein 18 g 36%
Good Source: Vitamin C 26 mg 30%
Calcium Ca 112 mg 8%
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By Innit Culinary Team