Grilled Shrimp Salad in an Avocado Shell
This Grilled Shrimp Salad in an Avocado Shell is a colorful, healthy dish packed with flavor!
Servings: 4 servings
Ingredients
For the Salad:
- 3 whole avocados halved and pitted
- 1 pound miniature shrimp peeled and deveined
- 1/4 cup chives or scallions chopped
- 1 teaspoon paprika
- 1 teaspoon cumin
- 2 whole red bell peppers roasted and sliced into strips
- 1 tablespoon lemon or lime juice with an extra teaspoon reserved for yogurt
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 cup Greek yogurt plain, nonfat
- to taste Salt and pepper
Instructions
Instructions
- Start by marinating the shrimp. In a bowl, combine the shrimp with olive oil, paprika, cumin, salt, and pepper. Allow the shrimp to soak in the flavors for about 15-20 minutes.
- Preheat your grill or grill pan to medium-high heat. Once hot, add the marinated shrimp and cook for about 2-3 minutes on each side or until they turn pink and opaque.
- While the shrimp is grilling, cut your avocados in half and remove the pits. Gently scoop out a little extra flesh to create a larger cavity for the salad.
- In a small bowl, whisk together the Greek yogurt, Dijon mustard, and reserved lemon or lime juice. Season with salt and pepper to taste.
- In a mixing bowl, combine the grilled shrimp, chopped chives or scallions, and roasted red bell pepper strips. Drizzle a bit of olive oil and add additional lemon or lime juice if desired. Toss gently to mix all ingredients.
- Fill each avocado half with the shrimp salad mixture, topping with a dollop of the creamy dressing. Garnish with additional chives if you like, and serve immediately.
Equipment
- Grill or Grill Pan
- Mixing Bowl
- Knife and cutting board
- Measuring Cups and Spoons
Notes
- Use fresh shrimp for the best flavor.
- Feel free to substitute Greek yogurt with sour cream if preferred.
- Assemble just before serving to keep avocados fresh.