Tender spicy grilled shrimp, diced avocado, tomato, and a cream mixture of mayo, sour cream and cilantro all stuffed into avocado skins. This nutritious flavor-packed filling meal is great for low-carb keto diets.
Combine the shrimp and taco seasoning in a small bowl or zip-seal bag. Heat a medium pan over medium. Add the oil and shrimp and cook -2 minutes per side or until cooked through. Remove from pan, cool for 1-2 minutes and chop.
Cut the avocados in half. Score the avocado first in the skin, and then scoop out the avocado cubes with a large spoon into a large mixing bowl; Set the skins aside. Add the cooked chopped shrimp and diced tomatoes the bowl.
In a small bowl, whisk all the incidents for the dressing and pour onto the shrimp and avocado mixture. Fill the avocado skins with the mixture and serve immediately.
If using frozen shrimp, run under cold water for 1-2 minutes or until the shrimp begin to soften. Drain and dry completely with a paper towel.
If using cooked shrimp, simply skip step one and combine the cooked shrimp with the avocado and dressing.
For a low-calorie option, replace the mayo or/and the sour cream with greek yogurt.