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.

   • 1 , chunked pieces Avocado
   • 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
   • 2 Tbsp 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 & a drizzle of extra virgin olive oil if desired.

   • 1 , chunked pieces Avocado

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	Amount per serving	Daily value percentage
Calories	230 kcal
Total Fat	13 g	17%
Total Saturated Fat	2 g	11%
Unsaturated Fat	11 g
Cholesterol	145 mg	48%
Sodium	2470 mg	110%
Total Carbohydrate	12 g	4%
Fiber Total Dietary	5 g	19%
Sugars Total	1 g
Good Source: Protein	17 g	35%
Good Source: Vitamin C	21 mg	25%
Calcium Ca	102 mg	8%

Load More

	Amount per serving	Daily value percentage
Iron Fe	1.7 mg	10%
Vitamin D	0.1 µg	0%
Potassium K	480 mg	10%
Vitamin E	4 mg	25%
B-Vitamins
Thiamin	0.1 mg	6%
Riboflavin	0.1 mg	8%
Niacin	3 mg	20%
Pantothenic Acid	1.1 mg	20%
Vitamin B-6	0.4 mg	20%
Folate (B9)	70 µg	15%
Excellent Source: Vitamin B12	1.3 µg	50%

By Innit Culinary Team