Shrimp Stuffed Avocados
Prep Time
20mins
Time to Table
20mins
Serves
12
Ingredients
- 8 ounces cleaned shrimp
- 1 tablespoon olive oil
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1/2 cup frozen corn, thawed
- 1/3 cup black beans, drained and rinsed
- 1 tablespoon diced red onion
- 1/3 cup diced red bell pepper
- 1 diced Jalapeno pepper
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1 cup Daisy Sour Cream
- 1 Chipotle pepper in Adobo sauce
- 1 tablespoon adobo sauce (from 7 ounce can chipotle chilies in adobo sauce)
- 1 garlic clove
- 1 tablespoon lime juice
- 6 avocados, halved
Ingredients
- 8 ounces cleaned shrimp
- 1 tablespoon olive oil
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1/2 cup frozen corn, thawed
- 1/3 cup black beans, drained and rinsed
- 1 tablespoon diced red onion
- 1/3 cup diced red bell pepper
- 1 diced Jalapeno pepper
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1 cup Daisy Sour Cream
- 1 Chipotle pepper in Adobo sauce
- 1 tablespoon adobo sauce (from 7 ounce can chipotle chilies in adobo sauce)
- 1 garlic clove
- 1 tablespoon lime juice
- 6 avocados, halved
Directions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- In a large bowl combine the shrimp, olive oil, ½ teaspoon salt, 1/4 teaspoon chili powder, and pepper. Toss to coat.
- Pour into the baking sheet. Roast until pink and firm (about 6-8 minutes).
- Meanwhile, in a blender combine the sour cream, Chipotle pepper, garlic clove, lime juice, and remaining salt until smooth. Remove the shrimp from the oven and toss with the corn, black beans, jalapeno, 1/4 teaspoon chili powder, and cumin.
- Spoon the shrimp filling into the avocado halves and top with the sour cream sauce.
- Calories:240
- Cholesterol:37
- Dietary Fiber:7
- Protein:6
- Sodium:323
- Total Carbohydrate:13
- Total Fat:20
