Reviewed: Oct. 8, 2011

Fantastic recipe - so easy to make and healthy to eat. Also added some red capsicum. Found the onion bit too overpowering, so next time will cook it lightly before adding. Otherwise great recipe - will be making again.

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Reviewer:

kimbopumpkin

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

Reviewed: Jul. 26, 2011

Great idea for summer...I added some cilantro and half a seeded jalapeno. I also used large shrimp and sauteed then in garlic and evoo instead od using salad shrimp.

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Reviewer:

julaina's mom

Cooking Level: Intermediate

Home Town: Johnsonburg, New Jersey, USA

Reviewed: May 12, 2011

Delicious as is, although I usually leave out the onion (due to laziness/husband's preference) and add cilantro (because we looove cilantro). This has become a warm-weather standby for me, and I'm usually not a shrimp person. I think it's GREAT on warm corn tortillas, although my husband prefers to eat it out of a bowl.

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Reviewer:

karenbee

Cooking Level: Intermediate

Living In: Fredericksburg, Virginia, USA

Reviewed: Mar. 10, 2011

Recipe is good, however 5 stars with larger shrimp.

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Reviewer:

Nicole

Cooking Level: Intermediate

Home Town: Mountainburg, Arkansas, USA

Living In: Pine Bluff, Arkansas, USA

Reviewed: Jan. 8, 2011

Wonderful recipe. No changes need to be made but today I decided to modify it a bit. I used Jumbo shrimp cut in half because I had that on hand. I cut the amount of onion in half. I also added 1 tablespoon of minced cilantro and 1/2 of a jalapeno chile minced and then tossed in a can of corn (well-drained). The corn was a last minute idea and it was a great addition. I refrigerated it for several hours to let the flavors combine. Thanks for the recipe.

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Reviewer:

MARYBETH9

Reviewed: Mar. 11, 2010

Light and refreshing! A definite keeper!

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Reviewer:

fireflyrebel

Cooking Level: Expert

Living In: San Diego, California, USA

Reviewed: Jan. 27, 2010

This is an easy, delicious, healthy dish - I added the cucumber suggested by others for a little extra crunch. I'm enjoying it in the dead of winter, but will definitely be making this in the summer when I don't want to turn the oven on.

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Reviewer:

Liza

Reviewed: Jan. 22, 2010

This recipe deserves a 5! Everybody loved it and my dad won't stop raving about it! Only minor differences, I didn't use a lime and used canned tomatoes. Made extra for lunch the next day.

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Reviewer:

Ladybugcook

Cooking Level: Intermediate

Home Town: Hornbeck, Louisiana, USA

Reviewed: Jan. 13, 2010

I loved this recipe. I sauteed the shrimp with olive oil and cilantro. I let the cucumbers, olives (I added these), tomatoes, avocados, and onion all marinate with a bit of evoo and the lime juice with salt n pepper. I served with buttered pita toast. Very pretty and yummy.

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