INGREDIENTS

• 1 package of 7 THALASSES shrimps
• 2 avocados
• 2 tbsp olive oil
• some fresh chopped coriander for garnish
• salt

For the sauce:

• 50 g vegan or protein mayonnaise from Dietstories
• 40 g sugar-free ketchup
• 5 pickles, finely chopped
• 1 onion, finely chopped
• 1 tbsp agave syrup or honey
• a little garlic powder
• salt and pepper

METHOD

Thaw the shrimp, remove excess moisture, season with salt, and lightly coat with olive oil. Cook in a non-stick pan for 2–3 minutes on each side until nicely golden. Set a few aside for garnish and cut the rest into smaller pieces.
To prepare the sauce, mix all the ingredients together until well combined.
Peel the avocados and keep their shells. Cut the flesh into small cubes and mix with the shrimp and the sauce.
Fill the avocado shells with the shrimp mixture, garnish with whole shrimp and chopped coriander, and serve.

Recipe by Manos Dimitroulis, nutritionist & dietician (@manos_dimitroulis)