This grilled shrimp salad recipe is extra creamy with no apologies. The fat from the avocado is monounsaturated, heart healthy, and easily metabolized. Luscious Grilled Shrimp Salad in an Avocado Shell with a Spiced Yogurt Dollop is perfect for a healthy lunch idea and it promises to satisfy all of your creamy cravings. Basically, it’s so good that you won’t think it’s good for you.
Shrimp is high in cholesterol, but also high in protein, low in fat, high in vitamin D, B3 and zinc. Shrimp has a cartenoid, a healthy antioxidant, that is responsible for making it pink. It also has Omega 3, for heart and brain health. It also contains a compound which may stimulate metabolism.
Yields: 6 servings | Serving size: 1 cup| Calories: 306 | Total Fat: 20.5 gm | Saturated Fats: 3.0 gm | Trans Fats: 0.0 gm | Cholesterol: 199 mg | Sodium: 500 mg | Carbohydrates: 12.7 gm | Dietary fiber: 7.8 gm | Sugars: 3.2 gm | Protein: 20.1 gm| SmartPoints: 9
- 3 avocados,
- 1 pound salad or miniature shrimp, peeled & deveined
- 1/4 cup chopped chives or scallions
- 1 teaspoon paprika
- 1 teaspoon cumin
- 2 roasted red bell peppers, sliced into strips
- 1 tablespoon lemon or lime juice plus 1 teaspoon reserved for yogurt
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 cup nonfat Greek-style plain yogurt
- Salt and pepper, to taste
For the shrimp:
Cook the baby shrimp either by skewering it, basting with olive oil, sprinkling with salt, and searing it on the grill over high heat for less than a minute on each side OR by getting a saute pan hot, adding 1 tablespoon of olive oil (get the oil hot), and searing the shrimp on both sides, for only 30 seconds or so on each side. You know shrimp is done when it’s pink and firm. Shrimp from the grill should have grill marks.
For the dressing:
In a small bowl or measuring cup, whisk together the dijon mustard, and the lemon or lime juice. Continue whisking while gradually pouring in the olive oil in a thin stream.
For the red bell peppers:
On the stovetop grate of a gas stove, place bell peppers directly onto the flame on medium/high heat. When one side blackens, flip with kitchen tongs, and repeat so that each side should blister and blacken.
Alternatively, peppers can be placed under the broiler set on high, and flipped as each side blackens. The important part is that the flame must directly have contact with the pepper.
Remove the peppers and place them in a plastic bag and seal or in a bowl sealed with plastic wrap (to catch the steam for easier peeling).
After about 10 minutes or more, take the peppers out and peel them. The peppers can be peeled by first removing the stem and the seeds, rubbing the skin with a wet towel, or by using your hands or the back (not the sharp side) of the blade of a knife to rub it off. If the peppers are still hot, kitchen gloves can be used while handling.
Cut the peeled pepper into small strips.
For the yogurt topping:
Combine the yogurt, cumin, paprika and teaspoon of lemon juice in a small bowl. Add salt to taste.
To prepare the avocado:
Use a tablespoon to scoop out the inside of each avocado, leaving a generous sized rim around the sides and on the bottom.
Chop the avocado that has been removed into bite-size pieces.
Put the salad together:
In a large bowl, combine the avocado pieces, chopped chives, roasted red pepper, shrimp (remove from the skewer if cooked that way), and the dressing, folding together until creamy. Taste and add as much salt as desired. Spoon into the 6 avocado halves. Top each with a dollop of the smoky yogurt.
Serve the halves on a platter or plate for sharing. Enjoy! This salad can be scooped with baked tortilla chips, or eaten with a small fork or spoon.
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