Serves 4
35 min
Shrimp with Salsa, Avocado, and Chips
Recipe GLPR9d579f41067cb4
A fresh and vibrant Mexican-inspired layered jar meal featuring seasoned cooked shrimp tossed with fresh tomato salsa, topped with creamy mashed avocado, crisp shredded cabbage, and crunchy tortilla chips. Perfect for a light, protein-rich main course that's naturally gluten-free and comes together in minutes.
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Ingredients
2 medium tomatoes, chopped
1/4 cup chopped white onion
1/4 cup finely chopped fresh cilantro
1 to 2 teaspoons chopped fresh serrano chile, including seeds
2 tablespoons ketchup
2 to 3 tablespoons fresh lime juice, divided
1 pound peeled cooked shrimp, cut into 1/2-inch pieces
2 firm-ripe avocados
2 cups shredded green cabbage
1/2 cup coarsely crumbled tortilla chips
Salt and freshly ground black pepper to taste
Directions
In a medium bowl, combine the chopped tomatoes, white onion, cilantro, serrano chile, ketchup, and 1 tablespoon of the lime juice. Stir well to combine, then add the shrimp pieces and toss gently to coat evenly. Season the mixture with salt and freshly ground black pepper to taste.
Halve each avocado lengthwise, remove the pit, and scoop the flesh into a separate bowl. Mash the avocado with a fork until you reach your desired consistency, then season with the remaining 1 to 2 tablespoons of lime juice and 1/2 teaspoon salt. Mix gently until combined.
Divide the shrimp salsa mixture evenly among four wide jars or containers. Top each jar with an equal portion of the mashed avocado, distributing it into an even layer.
Layer the shredded green cabbage over the avocado in each jar, dividing it equally among the four containers.
Finish each jar by sprinkling the coarsely crumbled tortilla chips over the cabbage layer. Cover the jars with lids and refrigerate until ready to serve. When ready to eat, gently stir the layers together or enjoy layered, serving with additional tortilla chips on the side.
