Stuffed avocados with fried shrimp

Geschatte leestijd: 2 minuten A fresh and light summer dish that is almost too beautiful to eat. These stuffed avocado boats can be made for any occasion and are delicious as an appetizer or side dish. Avocados are known for their many health benefits. Not only do they contain lots of vitamins and minerals, but they are also a good source of fiber. Avocados are calorie-rich but packed with nutrients! And when combined with fish, it’s one of my favorites in terms of taste! An ideal combination of proteins, healthy fats, minerals, and vitamins! The avocado salsa is made with Greek yogurt (possibly in a low-fat variant). Mega healthy and it tastes like a true treat! For the mix, I use cherry tomatoes because they are naturally sweet. Since you only use a small portion of the stir-fry shrimps, you can fry the rest of the shrimps and serve them with bread or use them the next day in a delicious salad. You can serve the avocado salsa with bread or as a dressing for your salad.

Ingredients for 4 stuffed avocados

• 2 ripe avocados
• A handful of peeled stir-fry shrimps (can be from the freezer)
• 2 tbsp Greek yogurt
• fresh chives
• 1 red onion
• 2 cloves garlic (pressed, 1 for the salsa and 1 for the shrimps)
• 1 bag of fine mixed vegetables
• 3 cherry tomatoes
• 1 lime
• olive oil
• sea salt and pepper

Preparation method

1. Halve the avocados lengthwise and remove the pit.
2. Cut the avocados crosswise with a knife to create cubes. Make sure not to cut through the skin because you will need it later.
3. Using a spoon, scoop the avocado flesh out of the skin and place it in a mixing bowl or dish. Put slightly more than half in another mixing bowl for the avocado salsa.
4. For the salsa, mix by hand or with a food processor. Combine the Greek yogurt, finely chopped chives, garlic, lime juice, and salt and pepper to taste. Taste to see if the dip has the right flavor. Mix until smooth.
5. Now, heat a pan and fry the shrimps with olive or coconut oil and the garlic (amount to taste). Season with salt and pepper.
6. Let the shrimps cool for a moment.
7. Next, dice the red onion and cherry tomatoes. You can remove some of the seeds so the mixture doesn’t become too moist.
8. Gently mix the diced avocado with the mixed vegetables, onion, and tomatoes. Add half a teaspoon of olive oil and season with salt and pepper, as well as some finely chopped chives and lime juice. Taste to see if the flavor is to your liking.
9. Now, fill the empty avocado shells with the mixture and add a teaspoon of salsa to each avocado.
10. If the avocados don’t stand upright, place a lettuce leaf underneath to stabilize them.
11. It’s best served immediately after preparation. You can store the stuffed avocados in the refrigerator for about half an hour.

Tip! Replace the shrimps with (smoked) salmon or grilled chicken pieces!