Shrimp salad stuffed avocados

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Shrimp salad stuffed avocados

Couverts1
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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.
  • 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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Course; Fish / Seafood / Salad