Shrimp Salad Stuffed Avocados
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lindsay Funston
For a salty punch, top these babies off with crumbled feta. You deserve it.
Ingredients
2 avocados, pitted
2 tbsp. Extra virgin olive oil
1/2 lb. raw, de-veined shrimp (fresh or frozen)
1 c. cherry tomatoes, halved
1/2 c. corn (fresh, frozen, or canned)
1/4 c. Greek yogurt
Juice of 1 lemon
kosher salt
Freshly ground black pepper
Basil, for garnish
Instructions
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 a 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.
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