This bright, citrus-forward dish with fresh lime, crisp vegetables and cilantro, is balanced by a hint of heat and creamy avocado. It's simple to assemble with minimal prep, making it an easy, low effort option when time is tight. Light yet satisfying, it fits perfectly into a busy weeknight as a quick dinner or refreshing appetizer.
Instructions
- Chop all vegetables and slice limes in half
- Place raw shrimp in a medium sauce pan and cover with water, bring water to boil. Cook shrimp until they turn pink (3-5 minutes). Drain water from shrimp and place in medium bowl, let cool by placing in fridge.
- Juice all limes into another medium bowl
- Add all chopped vegetables and place bowl in fridge.
- Once shrimp is cold, add to vegetable lime marinade and mix.
- Serve on a corn tostada or eat with corn chips
- Garnish with avocado slices and add pinch salt.
- Optional: add hot sauce and sprinkle tajin on shrimp tostada.
Recipe Notes:
Can replace shrimp for other proteins such as fish or tofu.
Credit:
Recipe submitted by Lidia Fernandez, MS, RDN, LD, CDCES as part of a diabetes-friendly recipe contest hosted in partnership with the Academy of Nutrition and Dietetics Diabetes Dietetic Practice Group.
