Simple Sriracha Shrimp and Avocado Salad

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So I think stuffing salad into avocados is somewhat of a silly dated presentation, but it still looks pretty cool and I was feeling fancy this week. Also, it’s pretty key for this salad to use a perfectly ripe avocado, which will (hopefully) leave you with perfect hollowed out avocado rinds.

I made this as a quick dinner for my husband because he thinks sriracha makes everything taste better. I’m not going to lie and say I served this to the kids, as they don’t like things too spicy and they have yet to embrace shrimp. This is a great recipe to have for a quick lunch or dinner that tastes impressive but is super easy to make.

I used vegan mayo to make this simple meal but gluten and dairy-free.

Further Food Nutritionist Commentary:

This salad is an excellent source of healthy, unsaturated fats and protein. It also provides 17% of the daily vitamin C that your body needs for your immune system to work properly and to fight off infection. Thinking about introducing it to your kids? Try serving it without hot sauce. Give your child a very small portion and encourage them to just take a bite. Kids have to try foods many, many times before they decide they like something! If you can involve your child in the meal prep part, even better! They are more curious about new foods when involved in the whole process. This recipe is high in sodium (1246 mg/serving), so it may not be appropriate for individuals with high blood pressure or heart failure. To lower the sodium content, try using a smaller amount of a low sodium hot sauce such as Tabasco or Cholula, and leave out the salt.

By Alex Lane MS, RDN/LD

Simple Sriracha Shrimp and Avocado Salad

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Servings: 2

Ingredients

2 large, ripe avocados
1 pound cooked small shrimp, chopped
2 tablespoons vegan or homemade mayo
juice of 1/2 large lime
1 tablespoon sriracha
salt, pepper & garlic powder (to taste)

Instructions

1. 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.

2. Add shrimp, mayonnaise, lime juice, sriracha or hot sauce, and seasoning to taste. Toss to combine.

3. Divide salad among reserved avocado skins and serve.

1. 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. 2. Add shrimp, mayonnaise, lime juice, sriracha or hot sauce, and seasoning to taste. Toss to combine. 3. Divide salad among reserved avocado skins and serve.

Nutrition Information

Per Serving:  Calories: 470 ; Total Fat: 33g; Saturated Fat: 3 g; Monounsaturated Fat: 16 g; Polyunsaturated Fat: 3 g; Cholesterol: 321 mg; Sodium: 1246 mg; Potassium: 310 mg; Carbohydrate: 8 g;  Fiber: 4 g; Sugar: 0 g; Protein: 36 g
Nutrition Bonus: Vitamin C: 14%; Iron: 5%; Calcium: 4%
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