Directions:
- PLACE shrimp in large saucepan. Cover shrimp with water.
- Bring to a boil; reduce heat to low.
- Cook for 3 minutes or until shrimp turn pink.
- Place shrimp in ice water to chill.
- DRAIN shrimp and cut into 1/4-inch pieces. Place shrimp and 2 cups
- Lime juice in medium glass bowl; mix well.
- Cover; refrigerate for 24 hours. Drain shrimp; place in large serving
- Bowl. Add remaining 1/4 cup lime juice, olives, tomatoes, onion,
- Cilantro, seasoning sauce, oil and jalapeños; mix well.
- Refrigerate for 2 hours. Serve with chopped avocado, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 628.11 Kcal (2630 kJ) | ||
| Calories from fat | 381.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.37g | 65% | |
|---|---|---|---|
| Cholesterol | 88.51mg | 30% | |
| Sodium | 2379.67mg | 99% | |
| Potassium | 357.09mg | 8% | |
| Total Carbs | 54.09g | 18% | |
| Sugars | 4.09g | 16% | |
| Dietary Fiber | 3.26g | 13% | |
| Protein | 13.33g | 27% | |
| Vitamin C | 34.6mg | 58% | |
| Iron | 1.5mg | 8% | |
| Calcium | 96mg | 10% | |
| Amount Per 100 g | |||
| Calories | 184.29 Kcal (772 kJ) | ||
| Calories from fat | 111.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.43g | 65% | |
|---|---|---|---|
| Cholesterol | 25.97mg | 30% | |
| Sodium | 698.22mg | 99% | |
| Potassium | 104.77mg | 8% | |
| Total Carbs | 15.87g | 18% | |
| Sugars | 1.2g | 16% | |
| Dietary Fiber | 0.96g | 13% | |
| Protein | 3.91g | 27% | |
| Vitamin C | 10.2mg | 58% | |
| Iron | 0.4mg | 8% | |
| Calcium | 28.2mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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