Avocado Prawns

Avocado Prawns

8
dollychiaa 1

"Avocado is mashed until it turns into a paste with lemon juice and pepper. Absolutely original, it is a fantastic combination."
Saved
Save
I Made it Rate it Share Print

Ingredients

25 m servings 512 cals
Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

Nutrition

  • Calories:
  • 512 kcal
  • 26%
  • Fat:
  • 40.7 g
  • 63%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 23 g
  • 46%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 1378 mg
  • 55%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Mash the avocados, lemon zest, lemon juice, sugar, and parsley together in a bowl. Set aside.
  2. 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.

Reviews

8
  1. 8 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

It's really good but a lot of avocado. I used half the recommended amount and I put it over pasta and it was great.

Most helpful critical review

I made this recipe for my family along with stuffed mushrooms. The mushrooms were a hit but no one liked the prawns. Unfortunately, I will not be making this recipe again.

It's really good but a lot of avocado. I used half the recommended amount and I put it over pasta and it was great.

This is really good. I made it as a side dish served next to Lemon Garlic Talapia. I served it over fresh green beans and it was good, a little thicker then i thought it would be. I was expectin...

Original and refreshing way to make butterfly shrimp! Go easy on the lemon and add a bit of white wine to make a reduction in the pan. Highly recommended.

I made this recipe for my family along with stuffed mushrooms. The mushrooms were a hit but no one liked the prawns. Unfortunately, I will not be making this recipe again.

this was very good, very fresh flavour. I did however tweak it a bit, to make the sauce a bit more pastier and smoother. but it was a hit and will definately be making this again.

I made this as an entree for Christmas lunch exactly as given in the recipe. I was intrigued by the idea of warm, cooked avocado! The dish on it's own is interesting, the flavor of the avocado...

We loved this. We used a pound of shrimp and served it over 16 oz. thin spaghetti (lightly coated in olive oil.) I felt like there was definitely enough sauce without changing the recipe. For...

The warm avocado fascinated me so I had to try it. The shrimp sort of got lost in the sauce the first time I made this and we thought the sauce was too thick. The second time I steamed my shri...