How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Cook The Book: Santa Fe Summer Pot With Avocado And Shrimp?

You need 15 ingredients. The key ingredients include: 1/4 cup fresh lime juice, 1/2 a medium red onion, fine chopped, 1 large garlic clove, minced, 1/2 a jalapeno, seeded and minced, and more.

Is Cook The Book: Santa Fe Summer Pot With Avocado And Shrimp suitable as seafood?

Yes, Cook The Book: Santa Fe Summer Pot With Avocado And Shrimp falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Cook The Book: Santa Fe Summer Pot With Avocado And Shrimp?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Santa Fe Summer Pot With Avocado And

Name: Cook The Book: Santa Fe Summer Pot With Avocado And Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup fresh lime juice; 1/2 a medium red onion, fine chopped; 1 large garlic clove, minced; 1/2 a jalapeno, seeded and minced; 1/2 teaspoon Crossover Spice Blend (recipe follows), or a blend of ground coriander, ground cumin, and fresh-ground black pepper; 1 1/2 pounds ripe, delicious tomatoes, coarse chopped (do not peel); or one 28-ounce can whole peeled tomatoes; 2 sprigs fresh coriander; 1 small cucumber, peeled and diced; 1 ripe avocado, diced; 1 pound cooked, peeled shrimp, or firm tofu, or leftover poultry, diced; Handful tortilla chips, lightly crushed; 2 limes, each cut into 8 wedges; 1/4 cup ground cumin; 1/2 cup ground coriander; 1/8 cup (2 tablespoons) fresh-ground black pepper

Try this homemade Cook The Book: Santa Fe Summer Pot With Avocado And Shrimp recipe the whole family will love. Made with lime juice, red onion, garlic …

This Cook The Book: Santa Fe Summer Pot With Avocado And Shrimp relies on simple, everyday ingredients such as fresh lime juice, large garlic clove, minced, sprigs fresh coriander and ripe avocado, diced. It comes together quickly and makes 4 servings, at about 266 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Cook The Book: Santa Fe Summer Pot With Avocado And Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

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