This straightforward turkey brine works over night to keep your bird moist, juicy, and flavorful. Use this simple brine on a fresh turkey rather than one that has already received any other brining solution injections. This recipe yields enough brine to cover a 15–20 pound turkey.
| Prep Time: | 20 mins |
| Total Time: | 20 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 ½ pounds cooked shrimp, tails removed
- 1 large cucumber – peeled, seeded, and diced
- 1 white onion, diced
- 3 Roma tomatoes, diced
- ⅓ bunch fresh cilantro, chopped
- 4 limes, juiced
- 1 (12 ounce) bottle ketchup
- 8 fluid ounces tomato juice
- salt to taste
Instructions
- Cut cooked shrimp into thirds and place in a large bowl; add cucumber, onion, and tomatoes. Mix cilantro and lime juice into shrimp mixture. Pour ketchup and tomato juice over salad and mix well; season with salt.
Nutrition Facts
| Calories | 100 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 111 mg |
| Dietary Fiber | 1 g |
| Protein | 13 g |
| Saturated Fat | 0 g |
| Sodium | 508 mg |
| Sugars | 8 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
Yea! You made me look good.
Quick punt: thawed 12 oz frozen cooked shrimp. Removed tails. Drained 2 leftover salads; 3 bean and Turkish spoon salad. Added a can of petite diced tomatoes in juice, some lime juice, about rounded ¼ tsp each coriander and chili powder, ¾ c ketchup. Delicious! Thank you for the inspiration.
Sooooooo good…I will be making this again and again!!!