Spicy Grilled Stuffed Avocado
|Serving Size: 4 Tbsp avocado + 1/4 of shrimp|
|Calories 223||Calories from Fat 144|
|% Daily Value *|
|Total Fat 16g||25%|
|this table provides nutrition breakdown for fats|
|Saturated Fat 2g||10%|
|Monounsaturated Fat 10g|
|Polyunsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrate 14g||5%|
|nutrition breakdown for carbohydrates|
|Dietary Fiber 8g||32%|
|protein nutritional details|
|vitamins nutritional details|
|Vitamin A||56%||Vitamin C||42%|
|daily values disclaimer|
|* The Percent Daily Values are based on a 2,000 calorie diet. Your values may change depending on your calorie needs.|
|Prep Time:||20 Minutes|
|Cook Time:||10 Minutes|
|Serving Size:||4 Tbsp avocado + 1/4 of shrimp|
- Slice two avocados in half lengthwise. Remove pits.
- Coat flesh side of avocado halves with 2 Tbsp lime juice, and then lightly spray with olive oil.
- In a small bowl, prepare the salsa by squeezing the remaining lime juice and add hot sauce.
- Add onion, tomato, cilantro, and salt and pepper to taste.
- Preheat grill to medium-high heat.
- In a separate bowl, mix the first 8 dry ingredients together. This will be the seasoning for your shrimp (paprika, cayenne, salt, onion powder, garlic powder, thyme, basil, and pepper).
- Skewer raw, peeled shrimp and sprinkle with shrimp seasoning.
- Place avocado halves (flesh side down) on the grill along with shrimp.
- Grill avocado for a few minutes until grill marks appear.
- Cook shrimp for about 3 minutes on each side, or until pink and cooked through.
- Remove shrimp from skewers, remove tails, and lightly chop.
- Add shrimp to salsa and evenly divide mixture between the avocado bowls.
Serve as side dish or appetizer. Feel free to double the recipe for entertaining! Metal or wooden skewers soaked in water may be used for grilling. *Journal It!* 70 protein calories • 2 servings fat • 1 serving vegetables • 1 serving miscellaneous