Directions
Combine shrimp, tomatoes, cucumber, onion, avocado, V8 juice, lime juice, pepper, salt and cilantro in a large bowl. Serve at room temperature or chilled, in your dishes of choice, along with lime wedges on the side.
Cooking Tips
• Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to get the size you want and order by the count per pound.
• Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught.
Nutritional Information
Per serving: 260 calories; 10 g fat (1 g sat, 5 g mono); 230 mg cholesterol; 14 g carbohydrate; 0 g added sugars; 31 g protein; 5 g fiber; 658 mg sodium; 1,025 mg potassium. Nutrition bonus: Vitamin C (80% daily value), Potassium (29% dv), Vitamin A (28% dv), Iron (19% dv).