Grilled Shrimp Salsa Stuffed Avocados

These Grilled Shrimp Salsa Stuffed Avocados taste like summertime.  It’s weird to say something tastes like a season, but bear with me… Soups are comforting in the cold winter, everything is pumpkin spice flavored* for a few months in the fall, and this recipe is so fresh and light tasting it’s perfect for the oppressive heat and humidity of summer.  Plus the avocado’s themselves are grilled, of course I used a cast iron grill pan, but if the weather’s nice toss ’em on the grill!

*I’m not gonna lie, I could get down with #54 on their list.

I have more than a few relatives in the medical field, and a few weeks ago we were all together and talking about keto.  The conversation eventually turned to avocado’s and how “avocado hand” was one of the most common reason for E.R. visits.  I’d never heard of such a thing, but apparently it’s real and I’ve been cutting avocados wrong my whole life, but what can I say… I like to live dangerously.  In case your wondering how to safely cut an avocado click here.

Traveling through the Pacific Northwest recently has me on a real seafood kick.  If you’re an avid Cast Iron Keto fan you may have noticed this is the second shrimp recipe I’ve posted this week.  And while I was researching for that post I came across an article by Dr. Axe, which I found to be very informative.  The article talks about how shrimp are commonly misrepresented and the health concerns surrounding poorly raised shrimp.  So be sure to choose shrimp caught from nearby wild populations instead of farm-raised or imported.

Serves: 4Author: AlexPrint Recipe

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Grilled Shrimp Salsa Stuffed Avocados

These Grilled Shrimp Salsa Stuffed Avocados are a great low-carb lunch, appetizer, or snack option.

prep time: 5 minscook time: 10 minstotal time: 15 mins

ingredients:

4 avocados, halved

1 tablespoon avocado oil

6 ounces shrimp, peeled and deveined 

1/4 cup diced tomato

1/4 cup diced cucumber

2 tablespoons minced red onion

1 serrano or jalapeno, thinly sliced 

1 tablespoon cilantro, minced

1 tablespoon lime juice

Pinch salt

instructions

1. Preheat your cast iron grill pan over medium high heat. Drizzle with the oil and sear shrimp 2 minutes per side. Remove, chop into small pieces and place in a medium bowl. 

2. Cut the avocados in half and grill cut side down for 2-3 minutes until grill lines form. 

3. Add the tomato, cucumber, serrano, onion, cilantro, and lime juice to the shrimp. Toss to combine. Season with salt to taste. Stuff each avocado halve with the salsa and serve. 

calories

196

fat (grams)

15.1

sat. fat (grams)

2.3

carbs (grams)

10.1

net carbs

3.1

protein (grams)

8.4

Created using The Recipes Generator