Recipe of the Week 5/23: Shrimp Salsa

Yields 8 Servings 

Ingredients: 

16 oz cooked peeled shrimp, diced fine 

4 vine ripe tomatoes, diced fine 

6 tbsp red onion, finely diced 

3 tbsp jalapenos, diced fine (more or less to taste) 

2 tbsp minced cilantro 

2 limes, juice of (or more to taste) 

1/2 tsp kosher salt 

Directions: 

1.Combine diced onions, tomatoes, salt and lime juice in a non-reactive bowl and let it sit about 5 minutes. 

  1. Combine the remaining ingredients in a large bowl, taste for salt and adjust as needed. 3. Refrigerate and let the flavors combine at least an hour before serving. 4. Makes 4 1/4 cups. 

Meal Plan Check Boxes: 

1.5 Proteins 

1 Vegetable 

Nutritional Facts: Serving: 1/2 cup, Calories: 75, Carbohydrates: 4.5g, Protein: 12.5g, Fat: 1g, Saturated Fat: 0.2g, Cholesterol: 110mg, Sodium: 278mg, Fiber: 1g, Sugar: 0.2g 

Adapted From : https://www.skinnytaste.com/skinny-shrimp-salsa/#recipe 

www.pinterest.com/novaphysicianwellness 

Found by: Brianna Lawless, MS, RDN

You Might Also Enjoy...

Recipe of the Week 9/6: Low Carb/Sugar Pumpkin Spice Latte

Ingredients 2 fl oz brewed espresso or 4 fl oz strong coffee 6 fl oz. unsweetened milk of choice. 2 Tbsp pumpkin puree ¼ tsp vanilla extract ¼ tsp almond extract ¼ tsp ground nutmeg ¼ tsp ground cinnamon 1-2 tsp stevia or monkfruit sweetener

Recipe of the Week 8/29: Low-Carb Zucchini Enchilada

Ingredients 1 3/4 cups enchilada sauce 2 large, 14 oz each zucchini, cut lengthwise into 12 (1/4-inch thick) slices 1/2 teaspoon kosher salt fresh black pepper, to taste 1 tsp olive oil 8 ounces cooked shredded chicken breast 1/2 cup minced onion

Recipe of the Week 8/22: Broiled Fish with Tomato Caper

Ingredients 2 tbsp extra virgin olive oil, divided 4 fish fillets, such as tilapia, flounder, grouper, etc 6 oz each 2 garlic cloves, crushed 2 shallots, minced 2 tomatoes, chopped 2 tbsp capers 1/4 cup white wine kosher salt and fresh black pepper