Healthy Shrimp Stuffed Avocado
This delicious shrimp stuffed avocado is refreshing, creamy and easy to make. Perfect as a healthy appetiser or light snack.
Servings 6 servings
Calories 139kcal
Equipment
- Small blender
Ingredients
- 7.05 ounces medium/large shrimp or king prawns ready to eat
- 3 medium avocados use flesh of 1½, see Instructions
- ½ small red onion finely chopped
- 6 tablespoons corn from a can
- 1 jalapeno deseeded, finely chopped
- 1 garlic clove finely chopped
- 3 tablespoons cilantro/fresh coriander
- 2 tablespoons mayonnaise
- 2 tablespoons lime juice plus zest of 1 lime
- 1 tablespoon water
- Sea salt and pepper to taste
- Cayenne pepper for sprinkling on top optional
Instructions
- Start by cutting the avocados in half and removing the seeds. Place the flesh of ½ (half) avocado in a blender and dice 1 avocado. Use the remaining 1.5 avocados in another recipe (perhaps mango avocado salsa?).
- In a large mixing bowl combine the diced avocado with the shrimp, corn, onion, jalapeno and lime zest.
- To make the sauce blend together the avocado half, garlic, cilantro, lime juice, water and mayonnaise until smooth. Season to taste and pour over the filling ingredients.
- Stir gently until well combined. Adjust the seasoning and spoon the mixture into the 6 avocado shells. Sprinkle a little cayenne (if using) over the top and chill your shrimp stuffed avocados for 30 minutes before serving if possible.
Notes
- Use medium/large shrimp or king prawns.
- Zest the lime before juicing it.
- You can prepare the filling ingredients up to 3 hours ahead (keep them refrigerated, covered). Stir in the sauce just before serving.
- Chill for 30 minutes before serving if possible. Consume within 3 hours. Keep refrigerated, covered.
- Not suitable for freezing.
Nutrition
Serving: 1serving | Calories: 139kcal | Carbohydrates: 10g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 84mg | Sodium: 306mg | Potassium: 316mg | Fiber: 4g | Sugar: 2g | Vitamin A: 151IU | Vitamin C: 12mg | Calcium: 56mg | Iron: 1mg