Directions:
- Combine water and 1/4 cup salt in a large suacepan; bring to a boil over high heat. Add shrimp and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Transfer to a cutting board until cool enough to handle, about 10 minutes. Chop the shrimp into 1/2 inch pieces and place in a medium nonreactive bowl. Add lemon, lime, and orange juice. Stir in cucumber, onion and chiles. Refrigerate for 1 hour. Stir tomato, avocado, chopped cilantro, oil and 1/4 teaspoon salt into the shrimp mixture. Let stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 579.03 Kcal (2424 kJ) | ||
| Calories from fat | 394.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.87g | 67% | |
|---|---|---|---|
| Cholesterol | 65.76mg | 22% | |
| Sodium | 8518.34mg | 355% | |
| Potassium | 501.32mg | 11% | |
| Total Carbs | 40.23g | 13% | |
| Sugars | 2.75g | 11% | |
| Dietary Fiber | 5.76g | 23% | |
| Protein | 10.98g | 22% | |
| Vitamin C | 12.7mg | 21% | |
| Iron | 1.6mg | 9% | |
| Calcium | 103.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 76.12 Kcal (319 kJ) | ||
| Calories from fat | 51.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.77g | 67% | |
|---|---|---|---|
| Cholesterol | 8.64mg | 22% | |
| Sodium | 1119.79mg | 355% | |
| Potassium | 65.9mg | 11% | |
| Total Carbs | 5.29g | 13% | |
| Sugars | 0.36g | 11% | |
| Dietary Fiber | 0.76g | 23% | |
| Protein | 1.44g | 22% | |
| Vitamin C | 1.7mg | 21% | |
| Iron | 0.2mg | 9% | |
| Calcium | 13.6mg | 10% | |
* 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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