The delicate flavors of shrimp and avocado pair wonderfully with a mild salsa in this chilled appetizer recipe.
- Makes: 4 servings
- Prep: 20 mins
- Chill: 10 mins to 1 hr
medium frozen peeled, cooked shrimp, thawed
medium avocado, halved, seeded, peeled, and chopped
small plum tomato, seeded and chopped
tablespoons bottled green salsa or salsa
teaspoons snipped fresh oregano
baked (low-fat) tortilla chips
- In a medium bowl, combine shrimp, avocado, tomato, salsa, oregano, and garlic. Cover and refrigerate 10 minutes to 1 hour.
- Arrange chips on a serving platter. Remove shrimp from slasa mixture. Place one shrimp onto each chip. Spoon salsa mixture onto each chip. Serve immediately.
Nutrition Facts (Shrimp-Avocado Nachos)
- Per serving:
- 140 kcal cal.,
- 8 g fat
- (1 g sat. fat,
- 1 g polyunsaturated fat,
- 5 g monounsatured fat),
- 43 mg chol.,
- 134 mg sodium,
- 11 g carb.,
- 4 g fiber,
- 1 g sugar,
- 7 g pro.
- Percent Daily Values are based on a 2,000 calorie diet