4.9 from 330 votes
Shrimp stuffed avocado
This Shrimp stuffed avocado recipe combines cooked shrimp, diced vegetables, and hard-boiled eggs mixed with cilantro aioli and lime juice, all served in ripe avocado halves. The filling blends creamy, crunchy, and tangy elements, providing a fresh and textured appetizer or light meal. The use of chili aioli or mayonnaise offers a smooth and herbaceous binding base, while lime juice adds brightness and helps prevent avocado browning.
Prep Time
30 mins
Total Time
30 mins
Servings:
8
-10 stuffed avocado halves
Course:
Salad, Appetizer
Cuisine:
South American, Ecuadorian
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.
Cup of Yum
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.