Avocado Prawns Recipe - Allrecipes.com
Avocado Prawns Recipe
  • READY IN 25 mins

Avocado Prawns

Recipe by  

"Avocado is mashed until it turns into a paste with lemon juice and pepper. Absolutely original, it is a fantastic combination."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    25 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 16, 2009

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
Jan 07, 2010

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.

 
Dec 21, 2009

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 expecting more of a sauce but it was still good!

 
Jan 19, 2010

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.

 
Mar 04, 2012

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.

 
Dec 27, 2011

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 came through just fine although there was a tad too much avocado to prawns ratio. I feel it does need to be served over pasta or perhaps brown rice to cut the richness. All in all a very novel and interesting dish.

 
Apr 20, 2010

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 our family, it served 4. The interesting thing is- it really doesn't taste like avocado. But it's very good!

 
Feb 20, 2013

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 shrimp as I normally do and dipped them in the sauce, which I thinned with a bit of dry white wine. I didn't measure, just added until the texture was right. Don't be afraid, this is really good!

 

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Nutrition

  • Calories
  • 512 kcal
  • 26%
  • Carbohydrates
  • 22.1 g
  • 7%
  • Cholesterol
  • 173 mg
  • 58%
  • Fat
  • 40.7 g
  • 63%
  • Fiber
  • 15.2 g
  • 61%
  • Protein
  • 23 g
  • 46%
  • Sodium
  • 1378 mg
  • 55%

* Percent Daily Values are based on a 2,000 calorie diet.

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