Wild American shrimp is low in fat and a source of polyunsaturated fats and heart-healthy omega-3 fatty acids, which fight cholesterol and may reduce the risk of heart disease,” said nutritionist Carol Guber, an expert on food, nutrition and healthy lifestyles. “If you’re trying to lose weight by eating more healthful protein, Wild American shrimp is a delicious option.”
- 2 cups fresh lime juice
- 1 1/2 cups (16-20 count) Wild American shrimp, cleaned
- and deveined, sliced into 1/2-inch-thick pieces
- 1 cup Roma tomatoes, seeded and diced small
- 1 serrano pepper, minced
- 1/4 cup red onion, diced small
- 1/4 cup cilantro, cleaned, stemmed and chopped
- Kosher salt, freshly ground black pepper, to taste
- 1 1/2 cups watermelon, diced into 1/2-inch pieces
- Baked tortilla chips
- Lime wedges for garnish
- Stir 1 1/2 cups fresh lime juice into shrimp and place in refrigerator for 24 to 36 hours until shrimp is no longer opaque. Drain, rinse and set aside.
- For the pico sauce, combine 2 tablespoons lime juice, Roma tomatoes, serrano pepper, red onion, cilantro, kosher salt and black pepper.
- Combine shrimp, watermelon, pico sauce and 2 tablespoons lime juice. Garnish with lime wedges and serve with chips.