6
Servings
Prep Time
15 Min
Cook Time
10 Min
  • 2 pounds raw small shrimp, peeled and deveined
  • 2 1/4 cups fresh lime juice, divided
  • 1 cup sliced green olives
  • 2 small tomatoes, seeded and chopped
  • 1/2 red onion, thinly sliced
  • 1/4 cup chopped cilantro
  • 3 to 4 tablespoons MAGGI Seasoning Sauce
  • WHERE TO BUY
  • 3 tablespoons olive oil
  • 2 tablespoons chopped pickled jalapeños
  • Chopped avocado (optional)
Step 1
<b>PLACE</b> 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.<BR><BR><b>DRAIN</b> shrimp and cut into 1/4-inch pieces. Place shrimp and <i>2 cups</i> lime juice in medium glass bowl; mix well. Cover; refrigerate for 24 hours. Drain shrimp; place in large serving bowl. Add <i>remaining 1/4 cup</i> lime juice, olives, tomatoes, onion, cilantro, seasoning sauce, oil and jalapeños; mix well. Refrigerate for 2 hours. Serve with chopped avocado, if desired.

Nutrition Information

214.68 Kcal

  • cholesterol

    190.51 Milligrams

  • calcium

    104.76 Milligrams

  • protein

    21.26 Grams

  • iron

    0.59 Milligrams

  • potassium

    312.75 Milligrams

  • vitamin_d

    0.15 International unit

  • carbohydrates

    11.96 Grams

  • sugar

    2.06 Grams

  • fiber

    1.08 Grams

  • sodium

    1868.82 Milligrams

  • fat

    10.59 Grams

  • saturedfat

    1.63 Grams