Shrimp Salad Stuffed Avocados

Yields:
1
Prep Time:
10 mins
Total Time:
10 mins
For a salty punch, top these babies off with crumbled feta. You deserve it.
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Ingredients
- 2 avocados, pitted
- 2 Tbsp. Extra virgin olive oil
- 1/2 lb. raw, de-veined shrimp (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1/2 cup corn (fresh, frozen, or canned)
- 1/4 cup Greek yogurt
- Juice of 1 lemon
- kosher salt
- Freshly ground black pepper
- Basil, for garnish
Directions
- Step 1Scoop out avocados, leaving a small border. Dice avocado and set aside.
- Step 2In a skillet over medium-high heat, heat olive oil. Add shrimp and cook until fully cooked through, 5-7 minutes. Let cool, then chop into bite-size pieces.
- Step 3In a large bowl, toss diced avocado with shrimp, tomatoes, corn, greek yogurt, and lemon juice. Season with salt and pepper.
- Step 4Divide salad among 4 avocado halves. Garnish with basil.
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