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Sunday, 22 March 2015

Low Carb Spicy Shrimp and Avocado Salad

Easy Low Carb Shrimp and Avocado Salad
Serves 4

2 large, ripe avocados
12 ounces small cooked shrimp (no tails), thawed and drained if frozen
2 tbsp mayonnaise (homemade olive oil mayo or homemade walnut oil mayo)
2 tbsp fresh lime juice
1 tbsp sriracha or other hot sauce (more to taste)
Salt and pepper to taste

Cut avocados in half lengthwise and remove pit. Score flesh into chunks, careful not to cut through the skin, and use a spoon to scoop flesh out into a medium bowl. Reserve skins for serving.
Add shrimp, mayonnaise, lime juice, sriracha or hot sauce, and salt and pepper to taste. Toss to combine.
Divide salad among reserved avocado skins and serve

Original recipe idea here but see here too

Such great food ....... enjoy

All the best Jan


Jo said...

It looks very appetising but I'm afraid avocado is one of the few things that I'm not keen on. I do love shrimps though.

Mothers Day Quotes said...

nice i liked it

Anonymous said...

I always struggle in getting the avocado cleanly out of its skin.I will just put the shrimps/prawns on top.

Jenny S

Anonymous said...

Jenny, it doesn't matter too much how your Avocado looks, just enjoy the goodness. I do.


Amy said...

That is a great recipe! Thank you for sharing. I just started my low carb lifestyle after multiple failed attempts. I did a program called 21 day sugar detox that really helped me out.