Lemony Prawns Avocado Recipes
AVOCADO PRAWNS
Steps:
- Mash the avocados, lemon zest, lemon juice, sugar, and parsley together in a bowl. Set aside.
- Heat the olive oil in a skillet over medium-low heat; cook the garlic in the hot oil until slightly browned, about 5 minutes. Add the prawns and increase heat to medium. Season with salt and pepper. Cook and stir the prawns over medium heat until they begin to change color. Reduce heat to low. Stir the avocado mixture into the prawns; cook until the avocado is completely heated, about 2 minutes. Garnish with a little bit of black pepper to serve.
Nutrition Facts : Calories 512.1 calories, Carbohydrate 22.1 g, Cholesterol 172.6 mg, Fat 40.7 g, Fiber 15.2 g, Protein 23 g, SaturatedFat 5.9 g, Sodium 1377.6 mg, Sugar 2.5 g
LEMONY PRAWNS & AVOCADO
Make these starters up to two hours ahead and serve in glasses to show off the layers of colour
Provided by Mary Cadogan
Categories Dinner, Lunch, Starter
Time 25m
Number Of Ingredients 9
Steps:
- Mix the avocado in a bowl with the lemon or lime juice. Add the tomatoes to the bowl with 2 tbsp chives and the Tabasco, then season to taste.
- Divide the prawns between 12 glasses or glass dishes. Spoon over the avocado mixture. Mix the fromage frais with 1 tbsp chives, then season to taste. Spoon over, then sprinkle with the remaining chives. You can now chill for up to 2 hrs before serving. Brush the baguette slices with olive oil and toast on the barbecue to serve alongside.
Nutrition Facts : Calories 350 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 1.58 milligram of sodium
LEMONY AVOCADO TOAST
Light, zesty, fresh, easy-to-make avocado toast!
Provided by Carli Hendrickson
Categories Sandwiches
Time 22m
Yield 2
Number Of Ingredients 9
Steps:
- Combine avocado, radishes, cilantro, olive oil, lime juice, lemon juice, salt, and pepper in a bowl. Mash roughly, leaving a few chunks of avocado.
- Toast bread until it is nice and crispy, about 2 minutes. Spread avocado mixture evenly over the bread. Add sprouts and season with salt.
Nutrition Facts : Calories 260.6 calories, Carbohydrate 23.1 g, Fat 18.2 g, Fiber 8.1 g, Protein 5.1 g, SaturatedFat 2.7 g, Sodium 377.9 mg, Sugar 2 g
BBQ LEMON PRAWNS WITH AVOCADO
Provided by Iron Chef Shellie
Number Of Ingredients 12
Steps:
- Heat barbecue or chargrill plate over high heat. Toast sourdough for a couple of mins on either side, until crisp. Remove from heat.
- Place lemon juice and caster sugar in large mixing bowl and whisk to dissolve sugar. Add extra virgin olive oil and a little salt and pepper; whisk to combine.
- Tear toast slices and add to dressing in bowl. Add tomatoes and spring onions and toss well with your hands to combine, squeezing a little to release some of the tomato juices. Season with salt and pepper.
- Place prawns in medium mixing bowl, add lemon zest and season. Toss to coat. Cook on barbecue for a few mins, until just cooked through.
- Remove prawns from barbecue and add to bowl containing bread and tomatoes. Using spoon, scoop flesh from avocados and add to bowl. Add basil and a splash of balsamic vinegar and toss well to coat. Serve while warm.
5-INGREDIENT SHRIMP AND AVOCADO STIR-FRY WITH LEMON
Avocados work well in stir-fries, pairing perfectly with a light, low-fat protein like shrimp. I?m a hungry gal, so I like to serve this dish over brown rice prepared with vegetable broth instead of water, for extra flavor. But feel free to break out your spiralizer to make zoodles (zucchini noodles) or serve the stir-fry in lettuce wraps for the ultimate low-carb meal that will fill you up while boosting your vegetable intake.
Provided by Michelle Dudash
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat a large skillet over medium-high heat and add 2 teaspoons oil for cooking with high-heat, such as canola, grapeseed or rice bran and heat until shimmering. Add the shrimp in a single layer and cook until they turn white halfway through, about 4 minutes. Turn the shrimp and sprinkle in the white parts of the scallions and the lemon zest; cook until the shrimp is done, about 1 minute. Reduce the heat to low and gently stir in the avocado and soy sauce. Sprinkle with freshly ground black pepper and serve with additional lemon wedges.
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