INGREDIENTS
- 1 pound cooked small shrimp (70-90 per pound; see Tip), tails removed (about 1 1/2 cups)
- 1 1/2 cups cherry tomatoes, halved
- 1 1/2 cups diced English cucumber
- 1/3 cup finely chopped red onion
- 1 ripe avocado, diced
- 1 1/2 cups spicy or regular V8 juice
- 2 tablespoons lime juice
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
DIRECTIONS
Combine shrimp, tomatoes, cucumber, onion, avocado, V8 juice, lime juice, pepper, salt and cilantro in a large bowl. Serve at room temperature or chilled, with lime wedges.
NUTRITION
Per serving:
260 calories
10 g fat
1 g sat
14 g carbohydrates
0 g total sugars
31 g protein
5 g fiber
