Serves 4
22 min
Shrimp Salad Stuffed Avocados
Recipe GLPRab4cd185dd1a47
Fresh avocado halves filled with a vibrant shrimp salad made with cherry tomatoes, sweet corn, and a creamy Greek yogurt dressing. This light and nutritious dish is perfect as a refreshing lunch or elegant appetizer.
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Ingredients
2 ripe avocados
2 tablespoons extra virgin olive oil
0.5 pound raw, deveined shrimp (fresh or frozen)
1 cup cherry tomatoes, halved
0.5 cup corn (fresh, frozen, or canned)
0.25 cup Greek yogurt
2 tablespoons fresh lemon juice
Salt to taste
Black pepper to taste
Fresh basil for garnish
Directions
Cut the avocados in half lengthwise and remove the pit. Using a spoon, carefully scoop out the flesh, leaving a thin border within the skin to form a shell. Dice the scooped avocado flesh and set aside.
Heat the olive oil in a skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until the shrimp are opaque and reach an internal temperature of 145°F, approximately 5-7 minutes. Transfer to a cutting board and let cool to room temperature, then chop into bite-sized pieces.
In a large mixing bowl, combine the diced avocado, cooked shrimp, halved cherry tomatoes, corn, and Greek yogurt. Drizzle with fresh lemon juice and gently toss until evenly mixed. Season with salt and black pepper to your preference.
Divide the shrimp salad mixture equally among the four avocado halves, filling each shell generously. Top with fresh basil leaves as garnish and serve immediately.
