Cilantro-Lime Shrimp with Avocado-Tomato-Hearts of Palm Salad

Cilantro-Lime Shrimp with Avocado-Tomato-Hearts of Palm Salad

Prep Time

10 Mins






Diabetic, Gluten-Free, Lactose Free
Tangy lime juice with fresh herbs and spices, delicately tossed with delicious veggies and succulent freshly shrimp.


2 Tbsp. olive oil, divided
12 oz. raw medium shrimp, peeled and deveined
1/2 tsp. garlic powder
1/2 tsp. ground cumin
1/8 tsp. salt
1 cup grape tomatoes, halved
1 ripe avocado, diced
1 cup sliced hearts of palm (from can, rinsed and drained)
3 Tbsp. lime juice
2 Tbsp. chopped cilantro
1 1/2 cups cooked brown rice (or quinoa)


1. Heat 1 Tbsp. oil in a medium skillet over medium-high heat.
2. Sprinkle the shrimp with the garlic powder, cumin, and salt.
3. Add the shrimp to the skillet and saute until cooked, stirring occasionally, about 4 minutes. Divide the shrimp evenly between 2 plates.
4. In a medium bowl, combine the tomatoes, avocado, and hearts of palm. Divide the salad evenly between the 2 plates.
5. In a small bowl whisk together the lime juice, remaining 1 Tbsp. olive oil, and cilantro. Drizzle half the dressing over each plate (the shrimp and the salad).
6. Serve each portion with 3/4 cup rice.

Nutritional Information

  • Total Fat: 29g
    • Saturated Fat: 4g
  • Cholesterol: 260g
  • Sodium: 720g
  • Protein: 42g
  • Total Carbohydrate: 51g
    • DietaryFiber: 10g
    • Sugar: 4g