Here is the first post in a series that I am going to start updating regularly focused on my weekly meal preps. I make large batches of food every weekend that I eat in between training sessions, workouts, or anytime. I generally post the pics of what I am currently cooking on my Instagram Story, so give me a follow to see what I am scraping together!
Hands down shrimp is my all time favorite seafood. Given their size they are quick to cook and taste great. Another great benefit of shrimp is that they are low in calorie yet loaded with protein & other essential nutrients.
Here is a quick recipe that Jeannie and I whipped up in no more than 15 minutes this Sunday while we were meal prepping other items on our weekly menu. Feel free to add or take out anything you like to suit your taste buds.
Shrimp Stuffed Avocado
1 Lb Small Shrimp
1 Large Avocado
1/2 CUP Bell Pepper
1/2 CUP Celery Stalk
1 TBSP Olive Oil
1 TSP Minced Garlic
2 TSP Lime Juice
1 TSP Black Pepper
1 TSP Sea Salt
1 TSP Red Pepper Flakes (Optional)
1 TSP Hot Sauce (Optional)
1/4 Cup Diced Tomatoes (Optional)
1. Place pan over medium heat with Olive Oil. Once pan is hot add Garlic.
2. Add Shrimp to pan and season with Salt & Pepper until fully cooked. Both sides should be pink and smell great with the olive oil and garlic!. 3.. While Shrimp is cooking, dice Bell Pepper and Celery and place in a medium bowl. 3. Cut Shrimp in half and add to medium bowl with Bell Pepper & Celery. 4. Add 1 TSP Lime Juice & more salt and black or red pepper to taste. 5. Slice avocado in half, lengthwise, and remove pit. 6. Drizzle remaining lime juice over avocado halves to prevent browning. 7. Use a spoon to stuff avocados with Shrimp & Veggie filling.
Makes: 2 servings.
Give this one a go and let me know what you would add to this quick easy, tasty and filling recipe!