Stuffed Avocado with Shrimp and Pico

Prep Time:
5 minutes
Cook Time:
10 minutes
4 servings

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1Tbsp.H-E-B Light Olive Oil,

3/4c.H-E-B Couscous,

1pkg.H-E-B Pico de Gallo,

2 1/2c.raw peeled deveined frozen shrimp,

2medium avocados,


1Heat a large skillet over Medium heat 2 minutes. Add olive oil, couscous, pico de gallo, shrimp, and 1 cup WATER. Stir. Reduce heat and cover. Cook 10 minutes or until shrimp is cooked.

2Cut 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 top with avocado. Serve.

Nutritional Information

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

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