Ingredients
- 1/2 lb. shrimp (pre-cooked, peeled, and diced)
- 1/2 cucumber (diced)
- 1/2 zucchini (diced)
- 1/2 large celery stalk (diced)
- small garlic clove (pressed)
- 1 lemon (juiced)
- 1 lime (juiced)
- 1 orange (juiced)
- 2 Tbsp. extra virgin olive oil
- sea salt, to taste
- black pepper, to taste (optional – omit for AIP)
- 1 large avocado (chopped)
Instructions
- If you’re working with frozen pre-cooked shrimp, you can quickly defrost it in a bowl of cold, salted water for 15 minutes. Then strain.
- If you’re working with raw shrimp, peel and de-vein the shrimp first, and remove the tails. Boil a pot of salted water. Add the shrimp and cook for a few minutes just until they turn pink. Remove cooked shrimp to a cutting board.
- Dice shrimp into chunks and add to a large bowl.
- Add all of the other ingredients (except the avocado). Toss to blend. Let marinate 30 minutes, stirring once or twice.
- Divide between two bowls. Top with avocado and sprinkle lightly with a little more salt. Enjoy!
Notes
- If you have access to Wild Pink Oregon Shrimp, that’s what you see in the photo above. It’s a small shrimp caught in sustainable fisheries, and it’s sold in the frozen food aisle, pre-peeled and pre-cooked. If you don’t have access to that, this recipe works well with any shrimp.
- Prep Time: 40 minutes
- Category: Main Courses
- Method: No Cook