Shrimps with Grilled Potatoes and Avocado

Ingredients

• Shrimp8 medium (160 g)
• Potato1 medium (180 g)
• Avocado1/4 count (60 g)
• Scallion1 tablespoon (5 g)
• Olive Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   Wash and cut the potato into medium pieces. Boil for 8-10 minutes or until soft without falling apart.

2. 2

   Step 2

   Peel the shrimps, remove the black line at the back and clean.

3. 3

   Step 3

   Peel and dice the avocado. Chop the scallion.

4. 4

   Step 4

   Once the potatoes are ready, remove and drain.

5. 5

   Step 5

   Put in a pan over medium heat to brown. Once heated, pour half the oil and add the potatoes. Add salt and pepper.

6. 6

   Step 6

   Brown both sides for 2-3 minutes. Set aside.

7. 7

   Step 7

   Pour the remaining oil and add the shrimps with the scallion. Brown for 2-3 minutes each side and add the potatoes again.

8. 8

   Step 8

   Serve the shrimps with the grilled potatoes and the avocado on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Shrimps with Grilled Potatoes and Avocado can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.