Ingredients
Scale
- 2 ripe avocados
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lime, juiced
- 2 tablespoons fresh cilantro, chopped
Instructions
- In a bowl, toss shrimp with olive oil, garlic powder, paprika, salt, and pepper.
- Heat a skillet over medium-high heat, add the shrimp, and cook until pink and opaque, about 2-3 minutes per side.
- Remove from heat and drizzle with lime juice. Stir in chopped cilantro.
- Slice avocados in half and remove the pit.
- Scoop some flesh out to create more room for the filling.
- Fill each avocado half with the sautéed shrimp mixture.
- Serve immediately and enjoy!
Notes
- Adjust seasoning to taste.
- Can substitute shrimp with chicken or tofu for different variations.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 avocado half stuffed with shrimp
- Calories: 500
- Sugar: 1g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 200mg