One thing I’ve learned from my recent travel is that I do not incorporate enough raw fruits into recipes or my daily diet. It occurred to me when I was in Nigeria and Colombia, where I was readily enjoying fresh fruits. Incorporating fruits into recipes add both flavor and the hint of sweetness to take your palate on wild adventures.
Here’s a super easy shrimp salad I made that is sweet, salty and spicy!
Shrimp Stuffed Avocado Salad Recipe
Ingredients for 4 servings:
- spray olive oil
- 1 1/4 lb raw jumbo shrimp, peeled and deveined
- 1 tablespoon garlic, minced or paste
- 1 tablespoon chili powder
- 2 medium vine tomatoes, chopped
- 1/2 cup chopped cucumber, peeled
- 1/3 cup (or more) red onion, diced
- 1 jalapeño, chopped (remove some seeds for less spice)
- 1/3 cup chopped mango
- 1/2 orange (or red) bell pepper, chopped
- 2/3 cup chopped fresh cilantro (or more if desired)
- juice from 3 limes
- sea salt & pepper to taste
- 2 large avocados
- Set a nonstick skillet on medium heat and spray with olive oil. Add garlic, shrimp and chili powder. Cook until the shrimp is no longer pink on the outside and completely cooked, about 4 to 6 minutes.
- Place the cooked shrimp on a cutting sheet or board and cut into smaller pieces. Add the pieces to a mixing bowl.
- Add the ingredients for the salad, mix together and season to taste with sea salt & pepper (and more lime juice if desired). Place the bowl in the refrigerator to cool for at least 30 minutes.
- Slice open an avocado and peel it.
- Add the salad to the avocado halves and enjoy. You can also enjoy the salad by itself, with mixed greens or even wheat tortilla chips.
Approximate macros for 1 of 4 servings of just the salad:
157 calories, 11g carbohydrates, 1g fat, 26g protein, 1g fiber, 5g sugar
Approximate macros for 1 of 4 servings with the salad and 1/2 avocado:
318 calories, 20g carbohydrates, 15g fat, 28g protein, 8g fiber, 6g sugar