This is really calming. An ice-cold, silky summer beverage. Yummy and incredibly simple. This beverage has a lovely, fresh flavor and aroma thanks to the cucumber.
| Prep Time: | 15 mins |
| Chill Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 2 pounds cooked medium shrimp, peeled and deveined without tail
- 1 green bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 5 cloves garlic, minced
- 1 sweet onion, diced
- chopped fresh cilantro
- 1 avocado – peeled, pitted and diced
- salt and pepper to taste
- ½ cup olive oil
- chili pepper flakes
Instructions
- Place shrimp in a large mixing bowl with red and green bell peppers, garlic, onion, cilantro, and avocado. Drizzle with olive oil, and season with salt and pepper. Cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.
Nutrition Facts
| Calories | 231 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 177 mg |
| Dietary Fiber | 2 g |
| Protein | 20 g |
| Saturated Fat | 2 g |
| Sodium | 323 mg |
| Sugars | 1 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Oh so good! Very simple to make and I put mine inside of a tortilla wrap
8.16.20 After refrigerating for 1-1/2 hours, I thought the flavor was a bit weak, even using shrimp that I’d quickly sautéed with a sprinkle of garlic powder, cumin, and paprika. But a squeeze of fresh lime really brightened it up and elevated the flavor, so I’d really recommend using either lemon or lime. This certainly is quick and easy to make, has nice presentation, and its taste is fresh.
Hubby loved it! Used more avocado, squeezed fresh lime juice and saved w/ pits to help keep fresh. Followed recipe except increased garlic for our taste. YUM!!!
I added a bit of diced jalapeno and some smoked paprika. I also cut the shrimp into smaller pieces. We loved it!
So easy! I sautéed shredded me in garlic and coconut oil. While was sautéing on one side, I quickly chopped veggies. Tossed shrimp with peppers, onion and cilantro. Held off on the evoo, added red pepper, salt and pepper then sprinkled with fresh squeezed lime juice. Immediately topped on spinach with avocado. Delish!
Sounds good for a hot day. I will use flat leaf parsley in place of the cilantro and add dijon and lemon to the olive oil.
Loved it! My only comment was that the olive oil was rather unnecessary and added a whole lot of calories. I only used a tablespoon or so and it was still the right texture and tasted excellent. The avocado was hard to notice, if you like avocado I would add a little more. Otherwise I’d substitute the avocado for another vegetable and a little more oil. I added chili pepper flakes but added more than I thought! Just be careful if/when you add chili pepper, it definitely makes it but its easy to go overboard. I also forgot the cilantro and I didn’t notice it. As a side note, if you’ve got the time and patience, I’d cut the shrimp into smaller pieces. It makes it easier to eat and allows the aromatics to blend into the meat more quickly.
This has become one of our favorite recipes, with a few modifications. I dislike bell pepper of any kind so I substituted sun dried tomatoes. Not as much flavor but nice color. I don’t use nearly as much olive oil, 2 T is sufficient. I serve it on a bed of lettuce drizzled with a little Olive Garden dressing. We have this every couple of weeks.
This was a really good easy recipe except I tried the fresh Cilantro for the first time ever and it left a really bad taste in my mouth so bad I had to throw it all away. I did some google’ing and found out that indeed some people have a bad “reaction” to cilantro like it tastes like soap. Next time no Cilantro for me and it should be just fine.
Fantastic! Light, fresh, and full of flavor. I used less olive oil (not sure how much, but probably closer to 3 Tbs), let everything except the avocado marinate all day, then added the avocado and some lemon juice right before serving. Got rave reviews from my family. Also wonderful as leftovers piled on warmed pita bread. The avocado actually didn’t turn brown overnight because I had added lemon juice.
This recipe was delicious! You have to let it sit for several hours before serving so the flavors can blend together. I skipped the green pepper, but added corn and carrots and served it on a bed of mixed greens. I gave it 5 stars because my Army hubby loved it and he’s not a big fan of salads.
What a delicious dish…we loved it. I let it sit for about 4 hours before serving.
Really delicious and even better the next day. This one is a keeper that I will keep on making. Thanks for a wonderful recipe!
I loved this! My husband really enjoyed it too (for dinner and lunch the next day). I added lots of lemon.
This recipe turned out delicious! Although my husband didn’t like it as well, said the peppers were overpowering. I loved it, and liked it even better the next day in a pita. Will definately make again, and again and again….