1. Cook Shrimp

   Bring water with lemon peel, salt, chili flakes and peppercorns to a simmer. Drop shrimp in water and squeeze in lemon juice. Cook shrimp until they turn pink, about 2-3 minutes. Remove shrimp from water & ice down until cold.

   • 1 lb , peeled, deveined Pacific White Shrimp
   • 4 cups Water
   • 1 , peeled & juiced Lemon
   • 1 Tbsp Black Peppercorn
   • 1 Tbsp Kosher Salt
   • 1/4 tsp Chili Flakes
2. Ingredient Prep

   Prepare ingredients.

   • 2 , chunked pieces Avocados
   • 1/2 cup , sliced Canned Palm Hearts
   • 1/4 , thinly sliced Red Onion
3. Flavor Creation

   Combine ingredients in a small bowl. Mix well.

   • 1 , juiced Lime
   • 1/4 cup Extra Virgin Olive Oil
   • 1/2 Tbsp Smoked Paprika
4. Salad Assembly

   Combine salad ingredients with dressing. Mix well.

   • 1 lb , peeled, deveined Pacific White Shrimp
   • 1/2 cup , sliced Canned Palm Hearts
   • 1/2 cup , roughly chopped Fresh Cilantro Leaf
   • 1 pinch Kosher Salt
   • 1/4 , thinly sliced Red Onion
5. Taste

   Plate the shrimp salad on platter or in bowl. Top with avocado. Garnish with cilantro, black pepper & extra virgin olive oil.

   • 1 Tbsp Extra Virgin Olive Oil

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	Amount per serving	Daily value percentage
Calories	390 kcal
Total Fat	30 g	38%
Total Saturated Fat	4.5 g	23%
Unsaturated Fat	25 g
Cholesterol	145 mg	48%
Sodium	2470 mg	110%
Total Carbohydrate	15 g	6%
Good Source: Fiber	8 g	29%
Sugars Total	2 g
Good Source: Protein	18 g	37%
Good Source: Vitamin C	25 mg	30%
Calcium Ca	107 mg	8%

Load More

	Amount per serving	Daily value percentage
Iron Fe	2 mg	10%
Vitamin D	0.1 µg	0%
Potassium K	680 mg	15%
Vitamin E	6 mg	40%
B-Vitamins
Thiamin	0.1 mg	8%
Riboflavin	0.2 mg	15%
Niacin	4 mg	25%
Pantothenic Acid	1.7 mg	35%
Vitamin B-6	0.5 mg	25%
Folate (B9)	104 µg	25%
Excellent Source: Vitamin B12	1.3 µg	50%

By Innit Culinary Team