Shrimp Stuffed Avocado
Author: Today I Might
Prep time:
Cook time:
Total time:
Serves: 2 Halves
- 1 cup medium shrimp (tail off)
- A ripe avocado, halved
- 1 tablespoon olive oil
- 1 tablespoon corn starch
- ⅛ teaspoon onion powder
- 1 teaspoon chili powder
- ⅛ teaspoon cayenne pepper
- ¾ teaspoon garlic salt
- ⅛ teaspoon paprika
- ⅛ teaspoon cumin
- ¼ cup sour cream
- ¼ cup salsa
- ½ cup Monterey Jack cheese, shredded
- Lime and Cilantro (if desired)
- Add corn starch and dried spices (onion powder, chili powder, cayenne, garlic salt, paprika, and cumin) to a ziploc bag.
- Toss shrimp in bag and shake until each shrimp is well coated with the mixture.
- In a small frying pan, heat olive oil on medium high.
- Add shrimp mixture and cook until shrimp are pink (tossing frequently).
- Add sour cream and salsa and stir until well combined.
- Turn heat down to medium-low and continue stirring and allow to cook for another 5 minutes.
- Once cooked, halve avocado and remove seed.
- Spoon half of shrimp mixture into each half of the avocado.
- Cover with ¼ cup of Monterey Jack cheese per avocado.
- Transfer to foil-lined cookie sheet and broil in oven or toaster oven for 5-7 minutes until cheese is golden and bubbly.
- Garnish with lime and fresh cilantro if desired.
Recipe by Today I Might... at http://www.todayimight.com/food/shrimp-stuffed-avocados/
3.5.3226