04.01.2021
7
Recipe information
Cooking:
15 min.
Servings per container:
4
Complexity:
Easy
Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Avocado | 2 PC. |
| 2. | Olive oil | 2 art. l |
| 3. | Peeled shrimp | 200 Column |
| 4. | Cherry tomatoes | 6 PC. |
| 5. | Canned corn | 1/2 Art. |
| 6. | Natural yogurt | 1/4 Art. |
| 7. | Lemon juice | 2 art. l |
| 8. | Greenery | for decoration |
| 9. | Salt | taste |
| 10. | Ground pepper | taste |
Cooking
1. Stage
Scoop out avocados, leaving a small border. Dice avocado and set aside.
2. Stage
In a skillet over medium-high heat, heat olive oil. Add shrimp and cook until fully cooked through, 5-7 minutes. Let cool, then chop into bite-size pieces.
3. Stage
In a large bowl, toss diced avocado with shrimp, tomatoes, corn, greek yogurt, and lemon juice. Season with salt and pepper. Divide salad among 4 avocado halves. Garnish with basil.
