Caribbean Brunch Delight: Keto-Friendly Shrimp & Avocado Stuffed Bell Peppers with Mango Salsa

Allergens

Shellfish (Shrimp)

Ingredients

• 6 large bell peppers (any color)
• 1 lb raw shrimp, peeled and deveined
• 2 ripe avocados, diced
• 2 cups fresh mango, diced
• 1 small red onion, finely chopped
• 1 jalapeno pepper, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt and pepper, to taste
• Olive oil or avocado oil, for cooking
• Optional: Hot sauce, to taste

Instructions

1. Preheat oven to 350°F (180°C). Cut the tops off the bell peppers and remove the seeds and membranes. In a large skillet, heat a drizzle of olive or avocado oil over medium heat. Sauté the shrimp until pink and cooked through, about 3 4 minutes. Season with salt and pepper, then set aside to cool slightly. In a large mixing bowl, combine the diced avocados, mango, red onion, jalapeno, cilantro, lime juice, and hot sauce (if using). Mix gently until combined. Stuff each bell pepper with the shrimp mixture, then place them in a baking dish. Bake for 20 25 minutes or until the peppers are tender. Serve immediately, garnished with extra cilantro and lime wedges.

Chef’s Insight

To enhance the aroma, add a pinch of ground cumin to the shrimp mixture.

Notes

Feel free to adjust the spice level with additional jalapeno or hot sauce.