Avocado Stuffed With Shrimp Recipes

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SHRIMP STUFFED AVOCADOS



Shrimp Stuffed Avocados image

Ripe avocado halves stuffed with chili-spiced shrimp, herbs, and tomatoes.

Provided by Rena

Categories     Main Course

Time 15m

Number Of Ingredients 8

1 medium to large ripe avocado (halved and pit removed)
1 teaspoon olive oil
7 ounces of peeled and deveined small or medium shrimp
1/2 teaspoon chili powder
2 teaspoons lime juice
1/4 cup finely chopped seeded tomato
1 tablespoon cilantro leaves
salt and pepper to taste

Steps:

  • Heat the olive oil in a medium-sized pan over medium-high heat. Season the shrimp with chili powder and salt to taste, then add them to the pan.
  • Cook, stirring occasionally, for approximately 3 minutes, or until shrimp and pink and opaque.
  • Pour the lime juice over the shrimp, toss to coat.
  • Season the avocado halves with salt and pepper.
  • Spoon the shrimp mixture evenly into each avocado half. Sprinkle with tomatoes and cilantro and serve.

Nutrition Facts : Calories 283 kcal, Carbohydrate 9 g, Protein 22 g, Fat 18 g, SaturatedFat 2 g, Cholesterol 250 mg, Sodium 787 mg, Fiber 7 g, Sugar 1 g, ServingSize 1 serving

SHRIMP SALAD-STUFFED AVOCADOS



Shrimp Salad-Stuffed Avocados image

This is one of my husband's favorites, even though it's pretty enough to serve at a ladies luncheon. When I needed a quick main-dish salad for my book club, I just tripled the recipe and got raves! Try it with imitation crabmeat, too. -Suzanne VanAlstyne, Petoskey, Michigan

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 12

1/2 pound cooked medium shrimp, peeled and deveined, coarsely chopped
1/2 cup chopped celery
1/4 cup chopped onion
3 tablespoons mayonnaise
4-1/2 teaspoons capers, drained
1 tablespoon minced fresh parsley
2 teaspoons Dijon mustard
1-1/2 teaspoons lemon juice
3/4 teaspoon dried tarragon
1/4 teaspoon seasoned salt
1/8 teaspoon pepper
2 medium ripe avocados, halved and pitted

Steps:

  • In a small bowl, combine the first 11 ingredients. Spoon into avocado halves. Serve immediately.

Nutrition Facts :

AVOCADO STUFFED WITH SHRIMP



Avocado Stuffed With Shrimp image

Good friends introduced us to Avocado Surprise in Puerto Penasco so this is my take on it. I used Recipe#17293 to cook the shrimp. Could be an appetizer or summer luncheon dish. Preparation includes 1 hour to chill. You could also make the shrimp salad aspect earlier in day as I have done. After looking at Sarah_Jayne's review, I agree that the salad aspect is slippery so have changed the directions a bit so it "works" better.

Provided by WiGal

Categories     Mexican

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 14

1 1/2 tablespoons mayonnaise
1 teaspoon rice vinegar
1 1/2 teaspoons parsley, chopped
1/8 teaspoon dill weed
1/16 teaspoon salt (to taste)
1/16 teaspoon onion powder
1/8 teaspoon black pepper
4 ounces shrimp, cooked and chopped into 1/4 inch pieces
1 tablespoon green olives, sliced (optional)
2 tablespoons celery, minced
1 teaspoon green onion, optional and minced
2 avocados
1/4 teaspoon paprika
bibb lettuce

Steps:

  • Using a medium sized bowl, mix mayonnaise, rice vinegar, parsley, dill weed, salt, onion powder, and pepper until smooth.
  • Mix in the shrimp, olives, celery, and onion.
  • Allow salad to marinate at least 1 hour.
  • Shortly before serving, cut avocados in half lengthwise and carefully remove the pits leaving the skins intact.
  • Cut a small sliver of avocado off each half so that it will lie flatter on serving plate.
  • Carefully remove several tablespoons of pulp, cut into bite size pieces, and RESERVE 4 tablespoons of pulp for garnish.
  • Mix majority of pulp with shrimp mixture.
  • Lay one piece of Bibb lettuce on each serving plate, add avocado shell, and spoon shrimp mixture into the avocado halves.
  • Sprinkle paprika on.
  • Garnish by dividing RESERVED pulp between portions.

AVOCADOS STUFFED WITH SHRIMP AND CRAB SALAD



Avocados Stuffed with Shrimp and Crab Salad image

Provided by Valerie Bertinelli

Categories     main-dish

Time 30m

Yield 8 servings

Number Of Ingredients 13

1 pound cooked shrimp, chopped
1 pound jumbo lump crabmeat, picked through for bits of shell
1/2 cup mayonnaise
2 tablespoons chopped fresh parsley, plus 1/4 cup whole leaves
6 to 8 radishes, finely chopped, plus 2 thinly sliced
2 stalks celery, finely chopped, plus 1/4 cup thinly sliced
2 small shallots, finely chopped
Juice of 2 lemons, plus wedges for serving
Pinch cayenne
Kosher salt and freshly ground black pepper
4 large avocados, well washed
8 cups baby arugula
2 tablespoons olive oil

Steps:

  • In a bowl, mix together the shrimp, crabmeat, mayonnaise, chopped parsley, chopped radishes, chopped celery, shallots, lemon juice, cayenne, 1/2 teaspoon salt and a few grinds of pepper.
  • Halve and seed the avocados. Use a spoon to scoop out most of the flesh, leaving 1/4 inch behind. Chop the avocado flesh and gently mix it into the seafood salad. Add salt and pepper to taste. Spoon the seafood salad into the avocado halves.
  • Toss the arugula with the sliced celery, sliced radishes, parsley leaves, olive oil and a pinch of salt. Divide among 8 plates; nestle the avocado halves on top. Serve with lemon wedges on the side.

AVOCADO STUFFED WITH SHRIMP



Avocado Stuffed with Shrimp image

As typically Mexican as the previous recipe is, this one is just as typically American, right down to the Miracle Whip, which I have always preferred to mayonnaise. Naturally sweet shrimp is highlighted by a creamy, mildly sweet, tangy dressing and rich, buttery avocado. This is one of my favorite summer appetizers.

Yield makes 8 servings

Number Of Ingredients 8

1 pound small shrimp (51 to 60 per pound), peeled, deveined, cooked (page 25), and chilled
1 medium tomato, seeded and chopped
1/2 medium white onion, finely chopped
1 to 2 tablespoons chopped fresh cilantro leaves
1/4 cup Miracle Whip or mayonnaise
Juice of 1/2 lime (about 1 tablespoon)
Kosher salt and ground pepper to taste
4 ripe avocados

Steps:

  • In a large bowl, place the shrimp, tomato, onion, cilantro, Miracle Whip, and lime juice. Stir gently until well mixed. Add salt and pepper to taste.
  • Cut the avocados in half lengthwise and remove the pits. Place one avocado half on each of 8 small plates. Fill each half with a heaping scoop of the shrimp salad and serve.

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