Vegan Recipe: Citrusy Shrimp-Stuffed Avocados

This South American fare fuses Chinese, Japanese and Latin Cuisine.

How’s this for a genius, healthy appetizer? Use creamy avocados as boats for zesty tomato, shrimp, and chile filling — no carbs needed!

small shallot, finely chopped
1/4 c. mayonnaise
3 tbsp. sour cream
3 tbsp. lime juice
2 tbsp. orange juice
1 lb. cooked shelled shrimp, chopped
1 c. grape tomatoes, halved
serrano chile, thinly sliced
ripe avocados, halved, pits removed
Cilantro, for garnish
Sweet potato chips, for serving
  1. In small bowl, whisk shallot, mayonnaise, sour cream, lime juice, orange juice and 3/4 teaspoon salt.
  2. In large bowl, toss shrimp, tomatoes, chile and half of dressing. Refrigerate 20 minutes or up to 2 hours.
  3. To serve, spoon into avocado halves and drizzle with remaining dressing. Garnish with cilantro and serve with sweet potato chips.

Source: Good House Keeping