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Stuffed Avocado with Shrimp and Pico
Prep Time:
5 minutes
Cook Time:
10 minutes
4 servings

1 Tbsp. H-E-B Light Olive Oil

3/4 c. H-E-B Couscous

1 pkg. H-E-B Pico de Gallo

2 1/2 c. raw peeled deveined frozen shrimp

2 medium avocados


Heat a large skillet over Medium heat 2 minutes. Add olive oil, cousco
us, pico de gallo, shrimp, and 1 cup WATER. Stir. Reduce heat and cove
r. Cook 10 minutes or until shrimp is cooked.
Cut each avocado in half and remove seed. Scoop avocado pulp from the
skin, keeping skin intact. Place pulp in a mixing bowl and set avocado
skin aside. Fill each avocado skin with shrimp couscous mixture and t
op with avocado. Serve.

Nutritional Information

Calories: 280, Total Fat: 17g, Saturated Fat: 2g, Sodium: 230mg, Carbo
hydrates: 20g, Dietary Fiber: 8g, Protein: 15g


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