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Shrimp and Garlic

Shrimp and Garlic

  • Prep

    20 m
  • Ready In

    20 m
Nilda Cruz

Nilda Cruz

A 'summery' salad that's hard to resist any time of year. Add a little lemon or vinegar to brighten the flavors, if you like.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 231 kcal
  • 12%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 4.7g
  • 2%
  • Protein:
  • 19.9 g
  • 40%
  • Cholesterol:
  • 177 mg
  • 59%
  • Sodium:
  • 323 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  1. Place shrimp in a large mixing bowl with red and green bell peppers, garlic, onion, cilantro, and avocado. Drizzle with olive oil, and season with salt and pepper. Cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

NEERONDOGS
18

NEERONDOGS

8/14/2005

Really delicious and even better the next day. This one is a keeper that I will keep on making. Thanks for a wonderful recipe!

NOSEYROSEY
16

NOSEYROSEY

3/23/2005

This recipe turned out delicious! Although my husband didn't like it as well, said the peppers were overpowering. I loved it, and liked it even better the next day in a pita. Will definately make again, and again and again....

Caeli
14

Caeli

10/18/2011

Loved it! My only comment was that the olive oil was rather unnecessary and added a whole lot of calories. I only used a tablespoon or so and it was still the right texture and tasted excellent. The avocado was hard to notice, if you like avocado I would add a little more. Otherwise I'd substitute the avocado for another vegetable and a little more oil. I added chili pepper flakes but added more than I thought! Just be careful if/when you add chili pepper, it definitely makes it but its easy to go overboard. I also forgot the cilantro and I didn't notice it. As a side note, if you've got the time and patience, I'd cut the shrimp into smaller pieces. It makes it easier to eat and allows the aromatics to blend into the meat more quickly.

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