quick and easy avocado shrimp salad with a zingy cilantro-lime dressing, bell pepper, corn and lots of creamy avocado. Its a no-cook, 20-minute recipe you can make on repeat all summer long.
12 ounce Cooked shrimp, peeled, deveined and roughly chopped
1 cup Frozen corn, thawed
1 Medium red bell pepper, finely diced
2 Avocados, pitted, peeled and cubed
Nutrition value
397
calories per serving
27 g Fat20 g Protein17 g Carbs5 g FiberOther
Current Totals
27 g Fat
20 g Protein
17 g Carbs
5 g Fiber
MacroNutrients
Carbs
17 g
Protein
20 g
Fiber
5 g
Fats
Fat
27 g
Vitamins & Minerals
Calcium
113 mg
Iron
3 mg
Vitamin A
366 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
71 mcg
Vitamin B12
2 mcg
Vitamin C
62 mg
Vitamin E
4 mg
Copper
0 mcg
Magnesium
62 mg
Manganese
0 mg
Phosphorus
207 mg
Selenium
36 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Slurrp, 2026Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.
