Step up your avocado game with this Thai peanut concoction. Get large avocados on sale for 98¢ this week to make this recipe with a seafood and veggie filled twist!
Watch the full recipe video here.
½ pound cooked 16-20 count tail-off peeled and deveined shrimp, thawed if necessary, chopped (about 1 cup)
¼ cup peanut sauce
3 tablespoons chopped red and/or yellow bell pepper
3 tablespoons chopped red onion
1 tablespoon chopped cilantro plus additional for garnish (optional)
1 bag (12 ounces) broccoli slaw
2 tablespoons fresh lime juice
2 tablespoons seasoned rice vinegar
2 large avocados
In medium bowl, toss shrimp, peanut sauce, pepper, onion and cilantro; cover and refrigerate 15 minutes. Makes about 1½ cups.
In large bowl, toss broccoli slaw, lime juice and vinegar; let stand 10 minutes. Makes about 4 cups.
Cut avocados in half; remove pits. Fill avocado halves with shrimp mixture; serve with slaw garnished with cilantro, if desired.
Garnish stuffed avocados with toasted coconut flakes and/or chopped, dry roasted peanuts for additional crunch.
Approximate nutritional values per serving: 378 Calories, 24g Fat (4g Saturated), 82mg Cholesterol, 773mg Sodium, 32g Carbohydrates, 11g Fiber, 12g Sugars, 15g Protein