In a bowl combine mayonaise, cream cheese, green onions, jalepeno peppers, lemon juice and all seasonings except paprika. After ingredients are well mixed together, gently fold in shrimp (and optional crab meat).
Take avocado halves and make cuts into avocado meat without cutting through skin. Gently squeeze the avocado to loosen the cuts just made. Fill hole where seed was removed with the prepared shrimp salad. Top with parika.
Note: To keep the avocado from turning brown too quickly, drizzle extra lemon juice over the top of the avocado before filling with the shrimp salad.
Enjoy the natural, creamy avocado melded with the flavorful shrimp salad.
Use large ripe avocados that are not over-ripe or this will be mushy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (260g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 219 (65%)|
|Amt Per Serving||% DV|
|Total Fat 24.4g||32 %|
|Saturated Fat 6.7g||33 %|
|Monounsaturated Fat 12.3g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 38.4mg||12 %|
|Sodium 1172.5mg||40 %|
|Potassium 817.3mg||22 %|
|Total Carbohydrate 25.9g||8 %|
|Dietary Fiber 9.2g||37 %|
|Sugars, other 16.6g|
|Protein 9.4g||13 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 339
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