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Avocado and Shrimp Rafts

Avocados From Mexico Avocado and Shrimp Rafts Heart-Check certified recipe
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Avocado and Shrimp Rafts

Nutrition Facts

Avocado and Shrimp Rafts
CaloriesCalories
25 Per Serving
ProteinProtein
2g Per Serving
FiberFiber
0g Per Serving
×
Calories 25
Total Fat 1.0 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.7 g
Cholesterol 15 mg
Sodium 100 mg
Total Carbohydrate 1 g
Dietary Fiber 0 g
Sugars 0 g
Protein 2 g

Dietary Exchanges
free, per two rafts: 1/2 lean meat

Ingredients

Servings   28   Serving Size   1 raft

  • 2 large bell peppers
  • 1 avocado (halved, pitted, peeled)
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 14 medium shrimp, cooked, split lengthwise (about 12 ounces)
  • 1/3 cup prepared salsa

Directions

Tip: Click on step to mark as complete.

  1. Cut bell peppers into 1鈥� squares, about 28 total. Set aside.
  2. In a small bowl, combine avocado with lime juice and salt and mash until mixture is chunky-smooth.
  3. In another small bowl, combine shrimp and salsa. Arrange pepper squares on work surface, skin side down.
  4. Spoon avocado mixture on squares, dividing evenly; top each with half a shrimp and a cilantro leaf, if desired.
  5. Cover with plastic wrap and refrigerate until ready to serve.
 

Nutrition Facts

Avocado and Shrimp Rafts
CaloriesCalories
25 Per Serving
ProteinProtein
2g Per Serving
FiberFiber
0g Per Serving
×
Calories 25
Total Fat 1.0 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.7 g
Cholesterol 15 mg
Sodium 100 mg
Total Carbohydrate 1 g
Dietary Fiber 0 g
Sugars 0 g
Protein 2 g

Dietary Exchanges
free, per two rafts: 1/2 lean meat

Ingredients

Servings   28   Serving Size   1 raft

  • 2 large bell peppers
  • 1 avocado (halved, pitted, peeled)
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 14 medium shrimp, cooked, split lengthwise (about 12 ounces)
  • 1/3 cup prepared salsa

Directions

Tip: Click on step to mark as complete.

  1. Cut bell peppers into 1鈥� squares, about 28 total. Set aside.
  2. In a small bowl, combine avocado with lime juice and salt and mash until mixture is chunky-smooth.
  3. In another small bowl, combine shrimp and salsa. Arrange pepper squares on work surface, skin side down.
  4. Spoon avocado mixture on squares, dividing evenly; top each with half a shrimp and a cilantro leaf, if desired.
  5. Cover with plastic wrap and refrigerate until ready to serve.
 

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