Keto Colombian Brunch: Aromatic Avocado Shrimp Boats with Cilantro-Lime Dressing

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 large zucchinis 1 lb medium shrimp, peeled and deveined 4 avocados, ripe but firm 1/4 cup fresh cilantro, chopped 2 limes, juiced 1/4 teaspoon ground cumin 1/4 teaspoon smoked paprika Salt and black pepper, to taste Olive oil

Instructions

1. a. Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper. b. Slice the zucchinis into 1/4 inch thick rounds. Arrange them on the prepared baking sheet and bake for 20 25 minutes or until slightly softened but still holding their shape. Remove from oven and let cool. c. In a large bowl, toss shrimp with olive oil, cumin, paprika, salt, and pepper. Grill or sauté the shrimp until pink and cooked through. Set aside to cool. d. Mash avocados in a bowl and season with salt and pepper. Set aside. e. In another bowl, mix together cilantro, lime juice, salt, and pepper to make the dressing. f. To assemble, spoon mashed avocado onto each zucchini round, top with grilled shrimp, and drizzle with cilantro lime dressing.

Chef’s Insight

Using ripe but firm avocados ensures that they will hold their shape while still providing creaminess to the dish

Notes

Choose ripe but firm avocados for the best texture and flavor