HEB logo
Stuffed Avocado with Shrimp and Pico
Prep Time:
5 minutes
Cook Time:
10 minutes
Makes:
4 servings
Ingredients

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

Directions


Heat a large skillet over Medium heat 2 minutes. Add olive oil, couscous, pico de gallo, s
hrimp, and 1 cup WATER. Stir. Reduce heat and cover. Cook 10 minutes or until shrimp is co
oked.
Cut each avocado in half and remove seed. Scoop avocado pulp from the skin, keeping skin i
ntact. Place pulp in a mixing bowl and set avocado skin aside. Fill each avocado skin with
shrimp couscous mixture and top with avocado. Serve.

Nutritional Information


Calories: 280, Total Fat: 17g, Saturated Fat: 2g, Sodium: 230mg, Carbohydrates: 20g, Diet
ary Fiber: 8g, Protein: 15g

Source


Good News