Keto Hawaiian Breakfast Oasis: Tropical Avocado Boats with Smoked Salmon & Coconut Shrimp

Allergens

Fish, Shellfish, Tree Nuts (Coconut)

Ingredients

• 2 medium ripe avocados
• 4 oz smoked salmon, sliced into thin strips
• 8 large shrimp, peeled and deveined
• 1/4 cup unsweetened shredded coconut
• 1 tbsp fresh lemon juice
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. Cut the avocados in half and remove the pits. Scoop out a small portion of the flesh from each half to create a shallow well.
2. Season the shrimp with salt and pepper, then dredge them in the unsweetened shredded coconut.
3. In a non stick pan, heat 1 tablespoon of olive oil over medium heat. Add the seasoned shrimp and cook until they turn pink and are cooked through, about 2 3 minutes per side. Set aside to cool slightly.
4. In another non stick pan, heat the remaining olive oil. Gently place the avocado halves, cut side down, in the pan and cook for 2 minutes.
5. Remove the avocados from the pan and let them cool slightly. Top each half with smoked salmon strips, then arrange two coconut coated shrimp on top of the salmon.
6. Drizzle a little lemon juice over the shrimp for added zest. Garnish with fresh cilantro leaves and serve immediately.

Chef’s Insight

Balance flavors by using fresh lemon juice, rich olive oil, and the natural creaminess of the avocado to create a harmonious dish that delights the senses.

Notes

Make sure to select ripe but firm avocados and cook the shrimp until they are fully cooked and pink in color.