Home Recipes Browse Recipes Stuffed Avocado with Shrimp and Pico
The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 362 g
(Approx. 4 Servings)
Amount Per Serving
Calories 420 Calories From Fat 180
% Daily Value*
Total Fat 20 g 31%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 180 mg 60%
Sodium 1060 mg 44%
Total Carbohydrate 39 g 13%
Dietary Fiber 11 g 44%
Sugars 3 g
Protein 26 g
Vitamin A 20% • Iron 10%
Vitamin C 40% • Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Stuffed Avocado with Shrimp and Pico

Rate and Review | Read Reviews (5)
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 Tbsp H-E-B Extra Light Tasting Olive Oil
3/4 cup(s) Central Market Israeli Couscous
12 Oz medium pico de gallo
2 1/2 cup(s) medium shrimp, peeled & deveined
1 cup(s) water
2 avocado
Check All
Uncheck All
Add to List

Instructions

1
Heat a large skillet over medium heat 2 minutes.
2
Add olive oil, couscous, pico de gallo, shrimp and water. Stir. Reduce heat and cover.
3
Cook 15 minutes or until shrimp is cooked and couscous is fluffy.
4
Cut each avocado in half and remove seed.
5
Scoop avocado pulp from the skin, keeping skin intact.
6
Place pulp in a mixing bowl and set avocado skin aside.
7
Fill each avocado skin with shrimp couscous mixture and top with avocado.

Source:

Save recipe Save recipe  
Add to List Add to List View Lists
Email
Print Print

more recipes like this

Pesto Jack Fettuccine With Shrimp And Spinach
Save recipe
Shrimp and Avocado Toast
Save recipe

Reviews

Tell us what you think!
Tell us what you think!
Be the first to write a review!
Wondering what to say?
  • Include usage tips, key benefits, and helpful suggestions.
  • Did you have a good or bad experience?
  • Would you recommend this to friends or family?
  • Be respectful to others.
Terms & Conditions Review Guidelines
{{state.lastResponse.streamInfo.approvedCommentCount}} Reviews
{{review.commentTitle}} {{review.timestampFormatted}}
{{review.commentText}}
by {{review.sender.screenName}} {{review.sender.screenName ? review.sender.screenName : 'Anonymous'}}
Was this review helpful to you? Yes {{review.posVotes}} No {{review.negVotes}} Flag
{{reply.commentTitle}}
Customer Relations
{{reply.timestampFormatted}}
{{reply.commentText}}
Load more reviews