True story: I didn’t eat avocados until I was twenty-eight years old. So that means I was missing out on avocados for twenty-eight years. I grew up in Southern California, where there’s practically an avocado tree on every corner. My grandmother had one in her back yard…I used to ride my horse through an avocado grove every week…and I refused to eat them.
Soooo, needless to say, I’ve been making up for lost time over the last twelve years!
Avocado is allowed on the 21 Day Fix, but not as much as I’d like to eat. This 21 Day Fix stuffed avocado recipe with shrimp and pineapple is perfect because you’ll get your avocado fix…and still stay on-track with your container counts!
The 21 Day Fix might be considered a “diet” – but it’s really a lifestyle change full of whole foods, and this recipe is no exception.
21 Day Fix Stuffed Avocado with Shrimp and Pineapple
These are great for a healthy lunch or a light dinner. One avocado makes two servings…this recipe is super easy to double (or triple). And if you only want one serving, save the rest of the avocado for the next day (a squeeze of lemon and storing in an airtight bag will help keep it from browning). You can also freeze it!
Another tip – make extra shrimp and serve it on the side to get in more protein.
Prep time: 20 minutes
Cooking time: 2-3 minutes
1 T. extra virgin olive oil
4 oz. Jumbo shrimp, peeled and deveined
1 t. ground cumin
Salt and pepper, to taste
1/8 c. fresh lemon juice, divided
1 large avocado
1/2 c. fresh pineapple, diced
1/2 T. fresh pineapple juice
1/2 small red onion, diced
1.5 T. fresh cilantro, stems removed and chopped
Be sure to pin it for later!
Heat olive oil in a medium-sized skillet over medium heat. Pat the shrimp dry with paper towels and add to the hot skillet. Add ground cumin and season with salt and pepper, to taste.
Cook shrimp for approximately 2-3 minutes, stirring frequently. Remove pan from heat and add half of your fresh lemon juice. Stir to combine and transfer to a small bowl. Cover and place in the refrigerator to chill.
Cut avocado in half lengthwise. Remove seed and score the flesh in evenly spaced rows lengthwise and crosswise to create equal-sized chunks. Scoop avocado out of shell and toss half with remaining lemon juice to prevent browning. Save remaining avocado for the next day (or freeze it). Reserve avocado shells and set aside.
Add avocado, pineapple, pineapple juice, onion, and cilantro to a large non-reactive bowl and stir gently to combine.
Remove chilled shrimp from the refrigerator and chop into equal-size chunks. Fold shrimp into avocado-pineapple mixture. Season with salt and pepper, to taste.
Spoon shrimp mixture into reserved avocado shells and serve immediately. Enjoy!
The 21 Day Fix program is always changing, and while I do my very best and never want to mess up (perfectionist, yo) please always double check the container counts yourself…and that goes for all recipes, not just mine – I’ve seen some super shady ones out there!
21 Day Fix container counts, per serving:
- .5 red
- .25 purple
- .25 green
- 1 blue
- 1.5 tsp
I think you’ll love the healthy recipes below, too!
Nutritional info (per serving)*
Dietary Fiber: 8g
Fat Total: 22 (saturated fat: 3.1g)
*Nutritional information is from HappyForks.com. It is provided for entertainment purposes only.
JOIN MY NEWSLETTER
Sign up here for my weekly newsletter and get a FREE printable Home Binder with over 40 beautiful pages of planning help delivered immediately to your inbox! :)
[…] Stuffed Avocado w/ Shrimp & Pineapple – 1 Blue, 1/2 Red, 1/4 Purple, 1/4 Blue, 1 tsp […]