Keto Cajun Brunch: Shrimp & Bacon Stuffed Avocado Boats

Allergens

Contains no common allergens unless specified.

Ingredients

• 12 large shrimp, peeled and deveined 4 strips of bacon 2 ripe avocados 1/4 cup diced bell pepper (green, red, or yellow) 1/4 cup diced tomatoes 1/4 cup chopped green onions 1 tablespoon fresh cilantro, finely chopped 2 cloves garlic, minced 1 teaspoon Cajun seasoning 1/2 teaspoon smoked paprika 1/4 teaspoon cayenne pepper (optional) Salt and black pepper, to taste Juice of one lime 2 tablespoons extra
• virgin olive oil

Instructions

1. In a medium pan, cook the bacon until crispy. Remove from heat and let cool before crumbling.
2. In the same pan, add a dash of olive oil and sauté shrimp with Cajun seasoning, smoked paprika, cayenne pepper (if using), salt, and black pepper for 4 5 minutes or until pink and cooked through. Set aside to cool.
3. Slice avocados in half, remove the pit, and scoop out a small portion of the flesh to create a shallow well. Dice the removed avocado flesh.
4. In a mixing bowl, combine diced avocado, bell pepper, tomatoes, green onions, cilantro, garlic, lime juice, salt, black pepper, and remaining olive oil. Mix well.
5. Gently fold in cooked shrimp and crumbled bacon to the avocado mixture.
6. Spoon the shrimp and bacon mixture into each avocado boat, filling them to the brim. Serve immediately.

Chef’s Insight

Choose ripe but firm avocados for the perfect texture. Adjust the heat level by adding more or less cayenne pepper according to taste.

Notes

To prevent browning, keep the cut avocado flesh in water or lemon juice until ready to use.