Protein Rich Shrimp-Pineapple Stuffed Avocados
Want to serve a healthy lunch to your family and friends? These Protein Rich Shrimp-Pineapple Stuffed Avocados are a great meal filled with wonderful taste and great eye appeal.
Almost all of us have read about the health benefits we get from avocados. They are considered a great source of good fat that your body needs. Besides the great flavor, they are very healthy.
For the shrimp, you want to buy golf shrimp caught in the waters of the Gulf of Mexico. The other shrimp is imported and has been raised in fish farms. Stay away from those shrimp, please.
- Serves: 4 each
- Serving size: ½ avocado
- Calories: 316
- Fat: 22g
- Saturated fat: 3.1
- Carbohydrates: 18g
- Fiber: 8g
- Protein: 16g
- 2 T. extra virgin olive oil
- 8 oz. Jumbo shrimp,(16-20 count) peeled and deveined
- 2 t. ground cumin
- Sea Salt and Freshly ground black pepper, to taste
- ¼ c. fresh lime juice, divided
- 2 large avocados
- 1 c. fresh pineapple, diced
- 1 T. fresh pineapple juice
- 1 small red onion, diced
- 3 T. fresh
cilantro,stems removed and chopped
- Heat olive oil in a medium-sized skillet over medium heat. Pat the shrimp dry with paper towels and add to the hot skillet. Add ground cumin and season with salt and pepper, to taste.
- Cook shrimp for approximately 2-3 minutes, stirring frequently.uuntil they are cooked through, turning once. Remove pan from heat and add 2 tablespoons of fresh lime juice. Stir to combine and transfer to a small bowl. Cover and place in the refrigerator to chill.
- Cut avocados in half lengthwise. Remove seed and score the flesh in evenly spaced rows lengthwise and crosswise to create equal-sized chunks. Scoop avocado out of
shelland toss with remaining 2 tablespoons of lime juice to prevent browning. Reserve avocado shells and set aside.
- Add avocado, pineapple, pineapple juice, onion, and cilantro to a large non-reactive bowl and stir gently to combine.
- Remove chilled shrimp from the refrigerator and chop into equal-size chunks. Fold shrimp into
avocado-pineapplemixture. Season with sea salt and freshly ground black pepper, to taste.
- Spoon shrimp mixture into reserved avocado shells and serve immediately.
While many people use olive oil in their cooking, I have started replacing it with avocado oil for many of the recipes I make. The above is a case where I would be inclined to sauté the shrimp in avocado oil.
Serve these Protein Rich Shrimp-Pineapple Stuffed Avocados with some refreshing ice-cold Green tea with lemon for a great meal on the warmer days ahead.
Note that the Nutritional information is from HappyForks.com. Information is provided for entertainment purposes only.
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