Creamy Shrimp Stuffed Avocado
Creamy Shrimp Stuffed Avocado could be just the gluten free and pescatarian recipe you've been looking for. This recipe serves 4 and costs $2.2 per serving. One serving contains 360 calories, 14g of protein, and 30g of fat. It works well as a side dish. This recipe from Gimme Delicious requires cilantro, taco seasoning, lime juice, and Salt & Pepper. A few people made this recipe, and 43 would say it hit the spot. From preparation to the plate, this recipe takes around 15 minutes. Overall, this recipe earns a solid spoonacular score of 42%. If you like this recipe, take a look at these similar recipes: Creamy Avocado Pasta with Shrimp and Bacon, Shrimp and Avocado Salad with Creamy Tarragon Dressing, and Avocado stuffed with Shrimp (Aguacates Rellenos de Camarones).
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 10 minutes
Ingredients:
1/2 pound raw shrimp deveined and peeled
1 tbsp taco seasoning store-bought or homemade
1 tsp olive oil or oil
2 ripe avocados
1/2 cup tomato chopped of diced
1/4 cup onion diced, optional
1/4 cup mayo or replace with sour-cream
1/4 cup sour cream
2 tbsp cilantro minced
1 tbsp lemon or lime juice
salt & pepper to taste
Equipment:
bowl
frying pan
mixing bowl
whisk
Cooking instruction summary:
Instructions Combine the shrimp and taco seasoning in a small bowl or zip-seal bag. Heat a medium pan over medium. Add the oil and shrimp and cook -2 minutes per side or until cooked through. Remove from pan, cool for 1-2 minutes and chop. Cut the avocados in half. Score the avocado first in the skin, and then scoop out the avocado cubes with a large spoon into a large mixing bowl; Set the skins aside. Add the cooked chopped shrimp and diced tomatoes the bowl. In a small bowl, whisk all the incidents for the dressing and pour onto the shrimp and avocado mixture. Fill the avocado skins with the mixture and serve immediately.
Step by step:
1. Combine the shrimp and taco seasoning in a small bowl or zip-seal bag.
2. Heat a medium pan over medium.
3. Add the oil and shrimp and cook -2 minutes per side or until cooked through.
4. Remove from pan, cool for 1-2 minutes and chop.
5. Cut the avocados in half. Score the avocado first in the skin, and then scoop out the avocado cubes with a large spoon into a large mixing bowl; Set the skins aside.
6. Add the cooked chopped shrimp and diced tomatoes the bowl.
7. In a small bowl, whisk all the incidents for the dressing and pour onto the shrimp and avocado mixture. Fill the avocado skins with the mixture and serve immediately.
Nutrition Information:
covered percent of daily need
