shrimp stuffed avacado

★★★★★ 1 Review
ChefPotpie avatar
By Chef Potpie (Laurel)
from Southworth, WA

This makes such a pretty presentation! It is wonderful for lunch, or for a light summer supper with a buttered baguette and white wine. Serve alone on lettuce leaves, or chopped lettuce to make it a salad. We sometimes serve it on top of chopped romaine and tomatoes dressed with a scant bit of vinaigrette.

★★★★★ 1 Review
serves 8
prep time 30 Min
cook time 30 Min
method Roast

Ingredients For shrimp stuffed avacado

  • 4
    avocados, ripe but firm
  • 1 lb
    medium cooked shrimp, roasted for best flavor (see note)
  • 1/2 md
    red onion, finely diced
  • 4
    radishes, diced
  • 1/2
    red bell pepper, finely diced
  • 2
    celery stalks, finely diced
  • 2
    hard boiled eggs, diced
  • 5 Tbsp
    mayonnaise (you can add finely chopped cilantro to this - optional, i used parsley
  • 1
    lime, juice of
  • salt and pepper, to taste
  • lettuce leaves
  • sliced tomatoes
  • cilantro or parsley sprigs
  • hot sauce

How To Make shrimp stuffed avacado

  • 1
    Roughly chop the shrimp, leaving a few whole for presentation.
  • 2
    In a bowl combine onions, radish, bell pepper, shrimp, eggs, celery, mayonnaise and half the lime juice. Mix well, salt and pepper to taste. Refrigerate while preparing the avocados.
  • 3
    Cut avocados in half, remove seed and carefully peel. Brush remaining lime juice all over the avocados to keep them from darkening too fast.
  • 4
    Using a spoon, stuff the avocados with the shrimp salad, place on plates lined with lettuce leaves and tomato slices. Garnish as desired with cilantro or parsley and serve immediately with hot sauce on the side.
  • 5
    NOTE: To roast the shrimp, (which makes them taste amazing!) toss them with olive oil and salt and pepper, place on a rimmed baking sheet and place in a PREHEATED 400F oven until cooked through. For medium shrimp this should only take about 5 minutes. Remove and allow to cool.

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