Ingredients for Shrimp Coriander Salad
- 1 pound shrimp
- 1 cup tomatoes
- 1/2 cup avocado
- 1-2 green chiles
- 1 celery rib
- 1 cup fresh cilantro
- 4 lettuce leaves
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 cup fresh lime juice
- 1 cup water
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How to Make Shrimp Coriander Salad
- Cook shrimp: In a medium saucepan, bring 1 cup of water to a boil. Add 1 pound of shrimp and cook for 2-3 minutes, or until pink and opaque. Immediately transfer shrimp to an ice bath to stop the cooking process. Once cooled, peel and devein the shrimp, then chop into bite-sized pieces.
- Prepare the vegetables: Dice 1 cup of tomatoes, ½ cup of avocado, 1 celery stalk (finely chopped), and 1-2 green chilies (seeded and minced, to taste). Chop 1 cup of fresh coriander leaves.
- Whisk the dressing: In a small bowl, whisk together ¼ cup lime juice, 2 tablespoons olive oil, 1 tablespoon sugar, and ½ teaspoon salt.
- Combine and chill: In a large bowl, gently combine the cooked shrimp, diced tomatoes, avocado, celery, green chilies, and coriander. Pour the lime dressing over the mixture and toss gently to combine. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve: Serve the chilled salad on a bed of fresh lettuce leaves. Garnish with extra coriander leaves if desired.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
20g
Fat
12g
Carbs
4g
