Shrimp Salsa

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A protein- rich salsa is a great addition to any meal. Try it with gluten- free seed crackers.

NUTRITIONAL ANALYSIS: per Serving (1 cup): calories 195, fat 10 g, saturated fat 1.5 g, cholesterol 0 mg, fiber 7.1 g, protein 14 g, carbohydrate 16.3 g, sodium 289 mg

From: The Blood Sugar Solution Cookbook, by Mark Hyman, MD. Now Available.

Shrimp Salsa

11 Shrimp Salsa (1)

By Published:

  • Yield: 8 Servings
  • Prep:
  • Cook:
  • Ready In:

A protein- rich salsa is a great addition to any meal. Try it with gluten- free seed crackers.

Ingredients

Instructions

  1. In a saucepan, bring about 2 quarts of water to a boil over high heat. Add the shrimp and cook until just pink, 2– 3 minutes.
  2. Drain the shrimp, reserving 1⁄4 cup of the cooking liquid, and transfer the shrimp to a large bowl of ice water to stop them from cooking further. Once the shrimp are cold, drain and chop them into bite- size chunks.
  3. Add the shrimp pieces to a large nonreactive container along with the onion, tomatoes, jalapeño, avocados, cilantro, garlic, lime juice, and tomato sauce. Season generously with salt and pepper and mix well. Cover the container and put it in the refrigerator to marinate for at least 3 hours.
  4. Serve as a dip with crunchy vegetables. Any leftover shrimp salsa can be stored in the refrigerator for up to 3 days.
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