Keto-Friendly Mexican Snack: Spicy Shrimp Stuffed Avocado Boats with Fresh Mango Salsa

Allergens

Shellfish (shrimp)

Ingredients

• 12 large shrimp, peeled and deveined
• 4 ripe avocados
• 1 mango, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1/4 cup cilantro, chopped
• 1 lime, juiced
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste
• 1 tablespoon olive oil

Instructions

1. a. In a medium bowl, combine shrimp, smoked paprika, garlic powder, salt, and black pepper. Toss until well coated. b. Heat olive oil in a skillet over medium heat. Add seasoned shrimp and cook for 3 4 minutes per side, or until pink and cooked through. Remove from heat and let cool slightly. c. Cut avocados in half, remove the seed, and scoop out some of the flesh to create a well for the shrimp stuffing. d. Chop cooled shrimp into bite sized pieces and divide among the avocado halves. e. In a separate bowl, mix together mango, red onion, jalapeño, cilantro, lime juice, salt, and black pepper to create the salsa. f. Spoon mango salsa over the top of each avocado boat and serve immediately.

Chef’s Insight

Balance flavors and textures with each bite by combining creamy avocado, spicy shrimp, and zesty mango salsa.

Notes

Be sure to let the shrimp cool slightly before stuffing the avocados to avoid overheating and losing texture.