Hot Shrimp Avocado Halves
Experience the perfect harmony of creamy avocado and zesty spice with Hot Shrimp Avocado Halves, an easy yet impressive dish that’s ideal for appetizers, light lunches, or even a quick dinner. Juicy, pan-seared shrimp are tossed with chili powder, garlic, and a hint of paprika before being blended into a velvety mash of ripe avocado, lime juice, and optional hot sauce for a fiery kick. This flavorful shrimp mixture is then elegantly spooned into hollowed-out avocado halves, creating an edible bowl of goodness. Garnished with fresh cilantro, this gluten-free and keto-friendly recipe is ready in under 20 minutes, making it a vibrant and satisfying choice for busy weeknights or entertaining guests.
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Recipe Information
Ingredients
- 12 Large shrimp (peeled and deveined)
- 2 Avocado
- 2 tablespoons Olive oil
- 2 cloves Garlic (minced)
- 1 tablespoon Lime juice
- 1 teaspoon Chili powder
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Cilantro (chopped for garnish)
- 1 teaspoon Hot sauce (optional)
Instructions
Cut the avocados in half lengthwise and remove the pits. Scoop out a small portion of the flesh from each half to create a slightly larger cavity for the shrimp mixture. Set the avocado halves aside and reserve the scooped-out flesh for later.
Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the shrimp to the skillet. Sprinkle them with chili powder, paprika, salt, and black pepper. Cook for 3-4 minutes on each side until the shrimp are pink and fully cooked.
Remove the shrimp from the heat and chop them into small bite-sized pieces.
In a small bowl, mash the reserved avocado flesh with lime juice and hot sauce (if using). Mix in the chopped shrimp until well combined.
Spoon the shrimp and avocado mixture into the hollowed-out avocado halves.
Garnish with chopped cilantro and serve immediately. Optionally, drizzle with additional lime juice or hot sauce for extra flavor.
Nutrition Facts
Calories |
1772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.9 g | 97% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 1992 mg | 664% | |
| Sodium | 3302 mg | 144% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 2.7 g | ||
| Protein | 251.5 g | 503% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 449 mg | 35% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 4189 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
