With Cinco de Mayo drawing closer, if you haven’t decided whether to go out or celebrate at home, dine in and try out this quick and easy recipe. Though I found some tasty pinto bean chips for this dish, you can always turn this into tacos with a little sour cream and mixed lettuce instead of chips. At $3.48 a serving, this is an easy dish to say yes to! Keep in mind, if you already have ingredients like the olive oil, your cost per serving is even less. I also find it easier to buy certain things like shrimp in bulk and break it down into smaller packages and freeze it until needed for quick meals like this one. If you’re missing the adult beverage that often accompanies a Cinco de Mayo celebration, add the strawberry jalapeño cocktail from last week’s post to the mix for great flavors and an easy meal. Check out the recipe below and share your thoughts! Happy early Cinco de Mayo!🎉🎊🎈
1 lb peeled and deveined shrimp
1 small avocado cubed
1/2 cup diced red onion
1/2 cup diced mango
1/2 cup diced cucumber
2 tbsp. chopped parsley
2 tbsp. chopped lovage
1 tsp. sea salt
1 tsp. coarse black pepper
1/2 tsp. cayenne pepper
1/2 of a small juicing orange
1 juiced lime
1 tsp. avocado or olive oil
1. Peel and Devine shrimp. Keep in icy water until ready to use.
2. Add oil to a small skillet over medium heat. Cool shrimp on one side for two minutes, then flip and remove skillet from heat. It will continue to cook.
3. Cut a small red onion in half, peel it and cut strips about a 1/2 inch from one end and then chop thinly. Add it to a medium bowl.
4. Add shrimp to the cutting board and chop it into large pieces. Add to the bowl.
5. Peel a small cucumber, cut off ends and then cut it in half. Cut each half in half. Then cut each half into three to four long strips to make dicing easier. Dice and add to the bowl.
6. Cut the avocado in half along the longest edge and pull apart.
7. Remove pit. Score each half into four lines longwise then cube. Remove cubes with a spoon by working along the outside and scooping the cubes out into the bowl.
8. Cut mango in the center along he longest edge like with the avocado. Then peel the skin from one side, score the fruit and use a knife to slice off fruit into thin cubes in the bowl until it becomes more tough and fibrous. Repeat with other side.
9. Rinse and chop the parsley and lovage and add to bowl.
10. Squeeze fresh juice from orange and lime over the bowl add seasonings and mix well with the spoon.