Directions:
- In a blender or food processor blend the avocado, tomatillos, cilantro, water and salt, until you get a smooth puree. Set aside. In a blender or food processor blend the tomatoes, chipotles, water and salt, until you get a smooth puree. Set aside.
- Season the shrimp with salt and on a grill or broiler cook the shrimp until tender; (being careful not to overcook).
- On a medium-size plate place the avocado sauce on half of the plate, and on the other half the tomato-chipotle sauce; garnish the plate with the mango slices and set the grilled shrimp between the 2 salsas.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 189.71 Kcal (794 kJ) | ||
| Calories from fat | 52.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.87g | 9% | |
|---|---|---|---|
| Cholesterol | 143.63mg | 48% | |
| Sodium | 549.14mg | 23% | |
| Potassium | 537.65mg | 11% | |
| Total Carbs | 19.65g | 7% | |
| Sugars | 15.48g | 62% | |
| Dietary Fiber | 4.76g | 19% | |
| Protein | 17.8g | 36% | |
| Vitamin C | 48.2mg | 80% | |
| Iron | 0.5mg | 3% | |
| Calcium | 68.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 48.18 Kcal (202 kJ) | ||
| Calories from fat | 13.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.49g | 9% | |
|---|---|---|---|
| Cholesterol | 36.48mg | 48% | |
| Sodium | 139.46mg | 23% | |
| Potassium | 136.55mg | 11% | |
| Total Carbs | 4.99g | 7% | |
| Sugars | 3.93g | 62% | |
| Dietary Fiber | 1.21g | 19% | |
| Protein | 4.52g | 36% | |
| Vitamin C | 12.3mg | 80% | |
| Iron | 0.1mg | 3% | |
| Calcium | 17.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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