So when my dad comes over I am cooking one of two things. Puerto Rican food. Or Healthy food. I know huge leap from one to the other right? Well this time I went with healthy, he had said he wanted sea food but personally I wasn’t in a cod mood. So I pulled out one of my favorite little lunch dishes. Spicy Shrimp Stuffed Avocado is an amazing tasting and super simple healthy lunch. It makes 4 perfect sized servings, which my dad took 3 of lol I only got to have the one right then, he ended up taking the rest home with him lol. Dad refused to wait for this recipe to come out so demanded he get it right away lol. So go ahead guys eat healthy and have a great lunch!
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- 1-1/4 lb. Raw Jumbo Shrimp, Peeled and Deveined
- 1 Tbsp. Garlic, Minced
- 1 Tbsp. Chili Powder
- 2 Tomatoes, Chopped
- 1/2 Cup Cucumber, Peeled and Chopped
- 1/3 Cup Red Onion, Diced
- 1 Jalapeno, Seeded and Diced
- 1/3 Cup Mango, Chopped
- 2/3 Cup Cilantro, Chopped
- Juice from 3 Limes
- Salt
- Pepper
- 2 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.
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