HEB logo
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, couscous, pico de gallo, s
hrimp, and 1 cup WATER. Stir. Reduce heat and cover. Cook 10 minutes or until shrimp is co
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


Good News