Seafood Stuffed Avocados Recipe

Recipesfull introduces to you: Shrimp Recipes. (Seafood Stuffed Avocados Recipe). Avocado halves are filled with a delicious mixture of shrimp, crab, and cucumber. A wonderful beginning to a light lunch, or a great appetizer for an elegant dinner!

Brief

Prep 15 mins

Total: 15 mins

Servings: 2

Yield: 2 servings

Seafood Stuffed Avocados Recipe

Ingredients

½ cup flaked cooked crabmeat

½ cup cooked small shrimp

2 tablespoons peeled and diced cucumber

1 tablespoon mayonnaise

1 teaspoon chopped fresh parsley

1 pinch salt

1 pinch ground black pepper

1 pinch paprika

1 avocado

Shrimp and Grits Louisiana Style

Appetizer and Snack

Directions

Step 1

In a bowl mix the crab shrimp cucumber mayonnaise and parsley. Season with salt and pepper. Cover and chill until serving.

Step 2

Slice the avocados lengthwise and remove the pit. Scoop out the flesh of the avocado leaving about 1/2 inch on the peel. Spoon the seafood mixture into the hollowed centers of the avocado halves. Sprinkle the tops with paprika.

Nutritional Information

Seafood Stuffed Avocados Recipe

Servings Per Recipe:2

Calories: 283.1

% Daily Value *

Protein: 16.5g 33%

Carbohydrates: 10g 3%

Dietary Fiber: 7.1g 29%

Sugars: 0.8g

Fat: 21.1g 32%

Saturated Fat: 3.1g 16%

Cholesterol: 90.7mg 30%

Vitamin A Iu: 595.2IU 12%

Niacin Equivalents: 6.1mg 47%

Vitamin B6: 0.4mg 27%

Vitamin C: 13.5mg 23%

Folate: 99.7mcg 25%

Calcium: 50mg 5%

Iron: 2mg 11%

Magnesium: 62.9mg 23%

Potassium: 718mg 20%

Sodium: 246.4mg 10%

Thiamin: 0.1mg 14%

Calories From Fat: 189.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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