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:

Quickview
359k Calories
14g Protein
30g Total Fat
11g Carbs
9% Health Score
Limit These
Calories
359k
18%

Fat
30g
46%

  Saturated Fat
5g
36%

Carbohydrates
11g
4%

  Sugar
2g
3%

Cholesterol
156mg
52%

Sodium
796mg
35%

Get Enough Of These
Protein
14g
29%

Vitamin K
47µg
45%

Selenium
28µg
40%

Fiber
7g
29%

Vitamin E
3mg
23%

Folate
93µg
23%

Vitamin C
17mg
21%

Manganese
0.41mg
20%

Phosphorus
190mg
19%

Copper
0.36mg
18%

Potassium
620mg
18%

Vitamin B5
1mg
16%

Vitamin B6
0.3mg
15%

Magnesium
52mg
13%

Zinc
1mg
13%

Calcium
116mg
12%

Vitamin B3
2mg
11%

Iron
1mg
11%

Vitamin B2
0.17mg
10%

Vitamin A
478IU
10%

Vitamin B12
0.48µg
8%

Vitamin B1
0.09mg
6%

covered percent of daily need
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