Shrimp stuffed avocado
User Reviews
4.9
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Prep Time
30 mins
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Total Time
30 mins
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Servings
8 -10 stuffed avocado halves
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Cuisine
South American, Ecuadorian
Shrimp stuffed avocado
Description
The Shrimp stuffed avocado features ripe but firm avocados halved and carefully peeled to provide a creamy base for a salad-like mixture. The filling consists of cooked shrimp chopped and mixed with finely diced red onion, radish, red bell pepper, celery, and hard-boiled eggs, combined with cilantro aioli and lime juice for flavor and moisture. This results in a colorful, fresh presentation with a balance of creamy avocado and crisp vegetables. The dish is assembled by drizzling lime juice over the avocado halves to keep them from darkening, then stuffing with the shrimp salad mixture. It can be garnished with lettuce, tomatoes, and additional cilantro for extra texture and flavor. The recipe suits a refreshing starter or a light lunch, especially when paired with aji or hot sauce for those who prefer a spicier touch.
The mixture can be prepared ahead and refrigerated until ready to assemble, making it convenient for serving at gatherings or quick meals. The shrimp and vegetable combination provides both protein and crunch, while the aioli ties the ingredients together without overpowering the natural flavors.
Ingredients
- 4-5 avocado firm but ripe
- 1 lb Shrimp medium sized, cooked
- ½ red onion diced finely, medium
- 2 radish diced finely
- ½ red bell pepper diced finely
- 2 celery diced finely, stalks
- 2 egg diced, hard-boiled
- 5 tbs cilantro aioli or regular mayonnaise with chopped cilantro
- lime juice from 1 lime
- salt to taste
- black pepper to taste
Optional garnishes:
- lettuce sliced tomatoes and chopped cilantro, chopped
Instructions
- Chop the cooked shrimp in half, if desired keep a few whole ones to garnish.
- Combine diced onions, radishes, bell pepper, celery, eggs, shrimp, ½ of the lime juice, and the aioli or mayonnaise in a bowl, mix well. Can be kept refrigerated until ready to use.
- Taste and salt/pepper if necessary.
- Cut avocados in half, remove seed and peel carefully.
- Drizzle remaining lime juice over avocados, this help keep them from darkening too quickly.
- Use a spoon to stuff avocados with shrimp salad filling.
- Add any garnishes and serve immediately.
Notes
- Adding aji or hot sauce on the side can add a spicy contrast to the creamy avocado and shrimp filling.
- Extra cilantro aioli can be served as a dressing if you prefer to eat the shrimp salad separately.
- Use firm yet ripe avocados to ensure they hold the filling well without becoming mushy.
User Reviews
Overall Rating
4.9
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