Shrimp Salad Stuffed Avocado

Shrimp Salad Stuffed Avocados

For a salty punch, top these babies off with crumbled feta. You deserve it!


2 avocados, pitted
2 tbsp. Extra virgin oil
1/2 lb. raw, de-veined shrimp (fresh or frozen)
1 cup cherry tomatoes, halved
1/2 cup corn (fresh, frozen or canned)
Juice of 1 lemon
Kosher salt
Freshly ground black pepper
Basil, for garnish


Scoop out avocados, leaving a small border
Dice avocado and set aside
In a skillet over medium-high heat, heat olive oil
Add shrimp and cook until fully cooked through, 5-7 minutes
Let cool, then chop into bite size pieces
In large bowl, toss diced avocado with shrimp, tomatoes, corn, greek yogurt and lemon juice
Season with salt and pepper
Divide salad among 4 avocado halves
Garnish with basil


Avocados: Fatty acids for fuel, Carnitine, Vitamin E.
Shrimp: Amino acids; Iodine.
Salt: Boosts adrenal function.

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