Marinated Shrimp Stuffed Avocados
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
377
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 377 cal. | (18 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 29.7 μg | (50 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,085 mg | (27 %) | ||
| Calcium | 167 mg | (17 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 100 μg | (50 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 175 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 200 grams shrimp (peeled and deveined, tails in tact)
- 1 shallot
- 2 scallions
- 1 stalk Celery
- 1 fresh bay leaf
- 2 Tbsps olive oil
- 100 milliliters white wine
- 1 Tbsp white balsamic vinegar
- salt
- peppers
- 1 Avocado
- 2 Tbsps Red Bell pepper
- 4 Cherry tomatoes
- 1 generous pinch chopped red chili peppers
- lemon juice (for drizzling)
Preparation steps
1.
Spread the shrimp in a shallow dish. Thinly slice the shallot, scallions and celery and distribute over the shrimp. Whisk together the olive oil, white wine and balsamic vinegar and season with salt and pepper. Pour the mixture over the shrimp and add the bay leaf. Cover and marinate overnight in the refrigerator.
2.
Rinse the cherry tomatoes, pat dry, cut into small pieces and mix with the diced bell pepper and chopped chile pepper.
3.
Cut the avocado in half lengthwise, remove the seed and drizzle the flesh with lemon juice. Spoon the tomato mixture into the avocado and top with a few of the marinated shrimp.
