Shrimp And Avocado Pockets Recipes

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SHRIMP AND AVOCADO TZATZIKI POCKETS



Shrimp and Avocado Tzatziki Pockets image

Simple pita pockets or lettuce leaves, stuffed with a creamy, tangy, shrimp and avocado filling makes for a great meal!

Provided by A Day In the Kitchen

Categories     Seafood     Shellfish     Shrimp

Time 50m

Yield 4

Number Of Ingredients 14

12 cooked shrimp, chilled
1 ripe avocado, cut into small chunks
⅓ cup Greek yogurt
¼ cup finely chopped cucumber
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
2 teaspoons lemon juice
1 teaspoon lemon zest
½ teaspoon salt
¼ teaspoon chopped fresh dill
¼ teaspoon chopped fresh parsley
freshly ground black pepper to taste
4 pita bread rounds, halved
1 teaspoon sliced almonds

Steps:

  • Cut cooked shrimp into small pieces and mix with avocado in a bowl. Set aside in the refrigerator.
  • Combine yogurt, cucumber, oil, garlic, lemon juice, lemon zest, salt, dill, parsley, and pepper in a bowl and mix well. Chill for at least 30 minutes.
  • Mix shrimp and avocado in tzatziki dip gently. Divide mixture among pita pockets. Top with sliced almonds.

Nutrition Facts : Calories 321 calories, Carbohydrate 33.7 g, Cholesterol 33 mg, Fat 16.8 g, Fiber 4.7 g, Protein 9.9 g, SaturatedFat 3 g, Sodium 607 mg, Sugar 1.8 g

SPICY SHRIMP AND AVOCADO SALAD



Spicy Shrimp and Avocado Salad image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 11

1 1/2 pounds large frozen shrimp, thawed, shelled and deveined
1 head romaine lettuce, washed and drained
2 Tbsp. chopped fresh chives
1/3 cup chopped fresh cilantro
1 tablespoon chopped jalapenos or a pinch cayenne, optional
1/4 cup fresh lime juice
1/2 cup olive oil
1 small shallot, minced
1 small ripe Haas avocado, peeled, pitted and cubed just before cooking
Kosher salt
Freshly ground black pepper

Steps:

  • Dice the romaine into bite sized pieces, place in large salad bowl and set aside. In a medium non-stick pan heat the olive oil. Add the avocado and saute for 5 minutes. Remove the avocado with a slotted spoon and set aside in a bowl. Pour out all but 2 tablespoons of avocado oil into a small bowl, and reserve.
  • Add the minced shallot to the skillet and return to medium heat. Cook, stirring until shallots begin to soften (about 30 seconds). Add the shrimp, salt and pepper and jalapenos or cayenne, if using, and saute until shrimp are cooked through (3-4 minutes).
  • Remove from heat and spoon the shrimp into the bowl with the Avocado pieces. Add the chives and cilantro and fold together gently, just to combine the ingredients. With a rubber spatula, scrape any remaining oil in the skillet into the bowl with the reserved avocado oil. Whisk in the lime juice and salt and pepper to taste to make a dressing. Toss some of the dressing with the romaine until the lettuce is nicely coated, divide among serving plates. Top the lettuce with hot shrimp mixture, drizzle with additional dressing, garnish with cilantro and serve.

FRESH SHRIMP AND AVOCADO NACHOS



Fresh Shrimp and Avocado Nachos image

I'm a fan of shrimp, and my family loves nachos. When I combined those favorites and added fresh avocado, the result was a cool yet satisfying snack. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 10 servings.

Number Of Ingredients 16

4 plum tomatoes, chopped
3 tomatillos, husked and chopped
4 jalapeno peppers, seeded and finely chopped
1 small onion, chopped
1/4 cup minced fresh cilantro
3 tablespoons olive oil
3 tablespoons lime juice, divided
2 tablespoons seasoned rice vinegar
2 garlic cloves, minced
1-1/2 teaspoons sea salt
1/2 teaspoon dried oregano
1 pound peeled and deveined cooked shrimp (31-40 per pound), coarsely chopped
2 medium ripe avocados, peeled and pitted, divided
1/2 cup sour cream
8 cups tortilla chips
1 cup shredded lettuce

Steps:

  • In a large bowl, combine tomatoes, tomatillos, peppers, onion, cilantro, oil, 1 tablespoon lime juice, vinegar, garlic, salt and oregano. Cover and refrigerate until chilled, at least 30 minutes. Stir in shrimp., For avocado cream, mash 1 avocado with sour cream and 1 tablespoon remaining lime juice until smooth. Cube remaining avocado and toss with remaining 1 tablespoon lime juice., To serve, arrange chips on a large platter. Top with shrimp mixture, cubed avocado, lettuce and avocado cream; serve immediately.

Nutrition Facts : Calories 264 calories, Fat 16g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 542mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 3g fiber), Protein 12g protein.

SHRIMP AND AVOCADO TZATZIKI POCKETS



Shrimp and Avocado Tzatziki Pockets image

Simple pita pockets or lettuce leaves, stuffed with a creamy, tangy, shrimp and avocado filling makes for a great meal!

Provided by A Day In the Kitchen

Categories     Shrimp Recipes

Time 50m

Yield 4

Number Of Ingredients 14

12 cooked shrimp, chilled
1 ripe avocado, cut into small chunks
⅓ cup Greek yogurt
¼ cup finely chopped cucumber
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
2 teaspoons lemon juice
1 teaspoon lemon zest
½ teaspoon salt
¼ teaspoon chopped fresh dill
¼ teaspoon chopped fresh parsley
freshly ground black pepper to taste
4 pita bread rounds, halved
1 teaspoon sliced almonds

Steps:

  • Cut cooked shrimp into small pieces and mix with avocado in a bowl. Set aside in the refrigerator.
  • Combine yogurt, cucumber, oil, garlic, lemon juice, lemon zest, salt, dill, parsley, and pepper in a bowl and mix well. Chill for at least 30 minutes.
  • Mix shrimp and avocado in tzatziki dip gently. Divide mixture among pita pockets. Top with sliced almonds.

Nutrition Facts : Calories 321 calories, Carbohydrate 33.7 g, Cholesterol 33 mg, Fat 16.8 g, Fiber 4.7 g, Protein 9.9 g, SaturatedFat 3 g, Sodium 607 mg, Sugar 1.8 g

SHRIMP WITH AVOCADOS



Shrimp with Avocados image

Categories     Shellfish     Appetizer     Shrimp     Avocado     Spring     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 first-course servings

Number Of Ingredients 13

2 pounds medium shrimp (about 76), peeled and deveined
3/4 cup white-wine vinegar
1 cup vegetable oil
1/4 cup capers, not drained
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon celery seeds
1/2 teaspoon Tabasco
1 cup thinly sliced onion
1/2 cup chopped celery
7 bay leaves (not California)
2 firm-ripe California avocados
Accompaniment: soft green-leaf lettuce such as Boston

Steps:

  • Cook shrimp in a 5-quart pot of boiling salted water* until just cooked through, 2 to 3 minutes, then drain in a colander.
  • Whisk together vinegar, oil, capers, salt, pepper, celery seeds, and Tabasco in a large bowl, then add warm shrimp, onion, celery, and bay leaves and toss to combine. Marinate, covered and chilled, 24 hours to 2 days.
  • Just before serving, discard bay leaves. Quarter, pit, and peel avocados and cut into 3/4-inch cubes. Gently stir into shrimp salad, then spoon over lettuce.
  • When salting water for cooking, use 1 tablespoon salt for every 4 quarts water.

SHRIMP AND AVOCADO DIP



Shrimp and Avocado Dip image

Make and share this Shrimp and Avocado Dip recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 30 Mins

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb cooked small bay shrimp
1 large avocado, peeled and diced
2 ounces crumbled goat cheese
1 cup thinly sliced green onion, including some tender green tops
1/4 cup chopped fresh cilantro
1 tablespoon fresh lemon juice
2 tablespoons olive oil
1/2 cup chili sauce
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
tortilla chips

Steps:

  • Add shrimp, avocado, cheese, green onions, and cilantro in a bowl.
  • In a smaller bowl, whisk the lemon juice, olive oil, chili sauce, salt and pepper together; add to shrimp mixture and toss gently to coat.
  • Serve with chips.

Nutrition Facts : Calories 248.3, Fat 15.4, SaturatedFat 4, Cholesterol 124.1, Sodium 396.6, Carbohydrate 8.9, Fiber 3.8, Sugar 1.3, Protein 19.5

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