Last Updated on 2020-10-15 by Linda
These delicious pineapple shrimp stuffed avocados are perfect as a healthy lunch entree or a light dinner – especially on those warm summer days when you don’t want to spend much time in the kitchen! Sadly I forgot to share it this summer. Lucky for me though the temperatures are holding fine so in the midst of Pumpkin Spice season lets chill a bit.
Summer Recipes for Indian Summer
First is it still politically correct of me to use that phrase? I like to think of myself as relatively current and conscious of my surroundings but what else do you call this season?
An Indian summer has traditionally been a period of unseasonably warm, dry weather that sometimes occurs in autumn in the Northern Hemisphere. The US National Weather Service defines this as weather conditions that are sunny and clear with above average temperatures, occurring September to November.
When days like this happen I love to re-live the summery season. So let’s try a fun lunch or light dinner. Savouring my fav Avocado.
What you will need for Pineapple Stuffed Avocados
2 T. extra virgin olive oil
8 oz. Jumbo shrimp, peeled and deveined
2 t. ground cumin
Salt and pepper, to taste
¼ c. fresh lemon juice, divided
2 large avocados
fresh pineapple, diced
fresh pineapple juice
small red onion, diced
3 T. fresh cilantro, stems removed and chopped
How to create the perfect stuffed Avocado
- Heat olive oil in a medium-sized skillet over medium heat. Pat the shrimp dry with paper towels and add to the hot skillet. Add ground cumin and season with salt and pepper, to taste.
- Cook shrimp for approximately 2-3 minutes, stirring frequently. Remove pan from heat and add 2 tablespoons of fresh lemon juice. Stir to combine and transfer to a small bowl. Cover and place in the refrigerator to chill.
- Cut avocados in half lengthwise. Remove seed and score the flesh in evenly spaced rows lengthwise and crosswise to create equal-sized chunks. Scoop avocado out of shell and toss with remaining 2 tablespoons of lemon juice to prevent browning. Reserve avocado shells and set aside.
- Add avocado, pineapple, pineapple juice, onion, and cilantro to a large non-reactive bowl and stir gently to combine.
- Remove chilled shrimp from the refrigerator and chop into equal-size chunks. Fold shrimp into avocado-pineapple mixture. Season with salt and pepper, to taste.
- Spoon shrimp mixture into reserved avocado shells and serve immediately. Enjoy!
Pineapple-Shrimp Stuffed Avocados
Ingredients
- extra virgin olive oil
- 8 oz. Jumbo shrimp peeled and deveined
- 2 t. ground cumin
- Salt and pepper to taste
- ¼ c. fresh lemon juice divided
- 2 large avocados
- 1 c. fresh pineapple diced
- 1 fresh pineapple juice
- 1 small red onion diced
- 3 fresh cilantro stems removed and chopped
Instructions
- Heat olive oil in a medium-sized skillet over medium heat. Pat the shrimp dry with paper towels and add to the hot skillet. Add ground cumin and season with salt and pepper, to taste.
- Cook shrimp for approximately 2-3 minutes, stirring frequently. Remove pan from heat and add 2 tablespoons of fresh lemon juice. Stir to combine and transfer to a small bowl. Cover and place in the refrigerator to chill.
- Cut avocados in half lengthwise. Remove seed and score the flesh in evenly spaced rows lengthwise and crosswise to create equal-sized chunks. Scoop avocado out of shell and toss with remaining 2 tablespoons of lemon juice to prevent browning. Reserve avocado shells and set aside.
- Add avocado, pineapple, pineapple juice, onion, and cilantro to a large non-reactive bowl and stir gently to combine.
- Remove chilled shrimp from the refrigerator and chop into equal-size chunks. Fold shrimp into avocado-pineapple mixture. Season with salt and pepper, to taste.
- Spoon shrimp mixture into reserved avocado shells and serve immediately. Enjoy!
Notes
Calories: 316
Protein: 16g
Carbohydrates: 18g
Dietary Fiber: 8g
Fat Total: 22 (saturated fat: 3.1g)
Amy F says
This looks amazing.
http://www.amysfashionblog.com/blog-home