Avocado with Shrimp

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0% would make this recipe again

Avocado and shrimp in a mayonnaise based dressing.

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Preparation : 15 min
290 calories/serving

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Ingredients

3 tbsp mayonnaise 40 g
1 tsp ketchup, sugar-free 5 g
10 drops Tabasco sauce 0.63 mL
2 tsp lemonjuice, freshly squeezed 1/4 lemon
14 shrimp, small size, cooked 80 g
1 avocados 170 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1/2 tbsp Italian parsley, fresh [optional] 3 g

Method

  1. In a bowl, mix the mayonnaise, ketchup, Tabasco sauce, lemon juice and a little salt. Add the shrimp to the bowl, then toss gently.
  2. Cut the avocados in half lengthwise and remove the stone, then remove the skin while paying attention to keep the avocados intact. To avoid tipping, you may cut off a small slice from the rounded skin side. Place one avocado half on each individual serving plate.
  3. Spoon out portions of the seasoned shrimp on top of each avocado half. Season with pepper. Sprinkle with chopped parsley (optional) then serve.
This recipe is reserved to subscribers to Premium and VIP

N.B. If you are a physician or health professional, you may request free access.

Nutrition Facts Table

per 1 serving (130 g)

Amount

% Daily Value

Calories

290

Fat

26 g

40 %

Saturated 3.9 g
+ Trans 0.1 g

20 %

Cholesterol

80 mg

Sodium

210 mg

9 %

Carbohydrate

7 g

2 %

Fibre

4 g

17 %

Sugars

1 g

Net Carbs

3 g

Protein

10 g

Vitamin A

11 %

Vitamin C

16 %

Calcium

2 %

Iron

12 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Selenium, Vitamin B12, Vitamin E, Vitamin K
Good source of  :
Fibre, Niacin, Potassium, Vitamin B6
Source of  :
Copper, Iron, Magnesium, Manganese, Omega-3, Omega-6, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B2, Vitamin C, Zinc
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 0
Meat and Alternatives 1
Fats 5
More info
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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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