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Pineapple-Shrimp Stuffed Avocados
These delicious pineapple-stuffed avocados are perfect as a healthy lunch entree or a light dinner – especially on those warm summer days when you don’t want to spend much time in the kitchen!
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Ingredients
- 2 tablespoons extra virgin olive oil
- 8 oz. Jumbo shrimp peeled and deveined
- 2 teaspoons ground cumin
- Salt and pepper to taste
- ¼ cup fresh lemon juice divided
- 2 large avocados
- 1 cup fresh pineapple diced
- 1 tablespoon fresh pineapple juice
- 1 small red onion diced
- 3 tablespoons fresh cilantro stems removed and chopped
Instructions
- 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. Remove pan from heat and add 2 tablespoons of fresh lemon 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 shell and toss with remaining 2 tablespoons of lemon 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-pineapple mixture. Season with salt and pepper, to taste.
- Spoon shrimp mixture into reserved avocado shells and serve immediately. Enjoy!
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 304kcal (15%)Carbohydrates: 19g (6%)Protein: 11g (22%)Fat: 23g (35%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.01gCholesterol: 71mg (24%)Sodium: 332mg (14%)Potassium: 677mg (19%)Fiber: 8g (33%)Sugar: 7g (8%)Vitamin A: 307IU (6%)Vitamin C: 38mg (46%)Calcium: 65mg (7%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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