Avocado Stuffed With Shrimp Recipe

Name: Avocado Stuffed With Shrimp
Prep time: 60 min
Cook time: 75 min
Total time: 135 min
Yield: Serves 1 or more
Ingredients: 1/4 cup mayonnaise; 1 tablespoon rice vinegar; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh dill, chopped; 1/2 teaspoon salt; 1/4 teaspoon onion powder; 1/4 teaspoon black pepper; 1 1/2 cups cooked shrimp; 1/4 cup green olives, chopped; 1/2 cup celery, chopped; Green Onion (not used in recipe); 2 avocados (for 4 halves); Paprika, for generous sprinkling; Bibb lettuce (1 leaf per serving, approx. 4 leaves)

Inspired by a friend's Puerto Penasco adventure, this vibrant Avocado Stuffed Shrimp recipe is a delightful appetizer or summer luncheon dish. Succulent shrimp salad, bursting with fresh herbs and a hint of zing, is nestled into creamy avocado halves for a taste of paradise. We've perfected the recipe to ensure a non-slippery, perfectly balanced shrimp salad that's easy to enjoy. Prepare ahead – the shrimp salad can be made earlier in the day, and chilling enhances the flavors!

Prep Time 60 mins

Cook Time 75 mins

Calories 408.1 kcal

Protein 24g

Rating 4.5 (11 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Avocado Stuffed With Shrimp

1/4 cup mayonnaise
1 tablespoon rice vinegar
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1 1/2 cups cooked shrimp
1/4 cup green olives, chopped
1/2 cup celery, chopped
Green Onion (not used in recipe)
2 avocados (for 4 halves)
Paprika, for generous sprinkling
Bibb lettuce (1 leaf per serving, approx. 4 leaves)

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How to Make Avocado Stuffed With Shrimp

In a medium bowl, whisk together 1/4 cup mayonnaise, 1 tablespoon rice vinegar, 2 tablespoons chopped fresh parsley, 1 tablespoon chopped fresh dill, 1/2 teaspoon salt, 1/4 teaspoon onion powder, and 1/4 teaspoon black pepper until smooth.
Gently fold in 1 1/2 cups cooked shrimp (recipe #17293 recommended), 1/4 cup chopped green olives, 1/2 cup chopped celery, and 1/4 cup finely chopped red onion.
Cover and refrigerate the shrimp salad for at least 1 hour to allow the flavors to meld.
Shortly before serving, carefully cut avocados in half lengthwise. Remove pits, leaving the skins intact.
To create a stable base, slice off a small sliver from the bottom of each avocado half.
Using a spoon, gently remove about 2 tablespoons of avocado pulp from each half. Dice the removed pulp, reserving 4 tablespoons for garnish.
Gently mix the majority of the diced avocado pulp with the shrimp salad mixture.
Place a bibb lettuce leaf on each serving plate. Place the avocado halves on top of the lettuce, and spoon the shrimp mixture into the avocado shells.
Sprinkle generously with paprika.
Garnish with the reserved 4 tablespoons of diced avocado.

Nutrition Information (Approximate per serving)

Sodium

20 g

Sugar

Fat

24g

Carbs

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation North American For 1 Or 2 Appetizers Salads Seafood Mexican Refrigerator Shrimp Baja Dietary Oamc Freezer Make Ahead Shellfish Equipment Number Of Servings 4 Hours Or Less