Shrimp Avocado Melt Recipes

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SHRIMP AND AVOCADO SALAD



Shrimp and Avocado Salad image

This salad has shrimp combined with avocado and a Louis-style dressing.

Provided by Inga

Categories     Salad     Vegetable Salad Recipes     Avocado Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 11

1 cup cooked salad shrimp
2 tablespoons chopped fresh chives
⅓ cup mayonnaise
1 tablespoon Worcestershire sauce
2 tablespoons chili sauce
salt to taste
2 avocados, halved lengthwise and pitted
1 tablespoon lemon juice
Bibb lettuce leaves
1 teaspoon paprika
sliced pimento peppers, for garnish

Steps:

  • In a bowl, mix the shrimp, chives, mayonnaise, Worcestershire sauce, and chili sauce. Season with salt.
  • Mound the shrimp mixture into avocado halves, and sprinkle with lemon juice. Place avocado halves on Bibb lettuce leaves that have been dusted with paprika. Garnish with strips of pimento to serve.

Nutrition Facts : Calories 340.9 calories, Carbohydrate 12.7 g, Cholesterol 69.4 mg, Fat 29.9 g, Fiber 7.7 g, Protein 9.8 g, SaturatedFat 4.4 g, Sodium 267.6 mg, Sugar 2.2 g

5-INGREDIENT SHRIMP AND AVOCADO STIR-FRY WITH LEMON



5-Ingredient Shrimp and Avocado Stir-Fry with Lemon image

Avocados work well in stir-fries, pairing perfectly with a light, low-fat protein like shrimp. I?m a hungry gal, so I like to serve this dish over brown rice prepared with vegetable broth instead of water, for extra flavor. But feel free to break out your spiralizer to make zoodles (zucchini noodles) or serve the stir-fry in lettuce wraps for the ultimate low-carb meal that will fill you up while boosting your vegetable intake.

Provided by Michelle Dudash

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

1 pound medium-small shrimp, peeled, deveined and tails removed
3 scallions, white parts chopped and green parts cut into strips
Zest and juice of 1 lemon, plus lemon wedges for serving
1 large avocado, diced
2 teaspoons reduced-sodium soy sauce

Steps:

  • Heat a large skillet over medium-high heat and add 2 teaspoons oil for cooking with high-heat, such as canola, grapeseed or rice bran and heat until shimmering. Add the shrimp in a single layer and cook until they turn white halfway through, about 4 minutes. Turn the shrimp and sprinkle in the white parts of the scallions and the lemon zest; cook until the shrimp is done, about 1 minute. Reduce the heat to low and gently stir in the avocado and soy sauce. Sprinkle with freshly ground black pepper and serve with additional lemon wedges.

MARINATED SHRIMP IN AVOCADO HALVES



Marinated Shrimp in Avocado Halves image

This is one of my favorite recipes. I used to serve it to a gourmet group in Missouri, and I still use it for entertaining in my new home. It's wonderful!

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

2 tablespoons cider vinegar
1-1/2 teaspoons lemon juice
1/4 teaspoon salt
1/8 teaspoon ground mustard
Dash freshly ground pepper
12 ounces fresh or frozen medium shrimp, peeled and deveined
1 small onion, thinly sliced, divided
1 garlic clove, peeled and halved
3 tablespoons vegetable oil, divided
1 small pickled jalapeno pepper, rinsed, seeded, cut in strips
2 medium ripe avocados, peeled, halved, seeded and rubbed with lemon juice
Lemon
1 medium tomato, chopped

Steps:

  • In a large bowl, combine the vinegar, lemon juice, salt, mustard and pepper; set aside. In large skillet over medium-high heat, cook and stir shrimp, half the onion slices and garlic in 2 tablespoons oil for 4-5 minutes or until shrimp turn pink. , Remove onion and garlic with slotted spoon; discard. Add shrimp and remaining oil to vinegar mixture, along with jalapeno pepper and remaining sliced onion. Cover; stir occasionally. Chill overnight., To serve, spoon shrimp mixture into avocado halves. Sprinkle with tomato; drizzle with some of marinade.

Nutrition Facts :

SHRIMP IN AVOCADO CREAM SAUCE



Shrimp in Avocado Cream Sauce image

I invented this to get a thick, creamy sauce without flour. Feel free to use pre-packaged guacamole instead of mashed avocados.

Provided by BrooklynRD

Categories     Seafood     Shellfish     Shrimp

Time 15m

Yield 2

Number Of Ingredients 6

¼ cup butter
2 cloves garlic, finely chopped
½ cup heavy cream
½ cup mashed ripe avocado
½ pound large shrimp, peeled and deveined
ground black pepper to taste

Steps:

  • Melt the butter in a saucepan over low heat, stir in the garlic, and cook 1 to 2 minutes until soft but not browned. Pour in the cream and bring to a simmer. Whisk in the avocado until smooth, return to a simmer, and add the shrimp.
  • Cook over medium-low heat just until the shrimp have turned opaque, 5 to 7 minutes. Sprinkle with black pepper, and serve hot.

Nutrition Facts : Calories 594.1 calories, Carbohydrate 7.9 g, Cholesterol 315.1 mg, Fat 54.4 g, Fiber 4 g, Protein 21.4 g, SaturatedFat 29.8 g, Sodium 389 mg, Sugar 0.5 g

SHRIMP MELTS



Shrimp Melts image

These are so easy and ever so GOOD! Buying shrimp that is already cleaned and shelled will save you a lot of time.

Provided by NanaD

Categories     Lunch/Snacks

Time 32m

Yield 4 serving(s)

Number Of Ingredients 5

1 loaf Italian bread
3/4 lb shrimp
3/4 cup salsa
2 avocados
6 ounces monterey jack cheese

Steps:

  • Split bread in half lengthwise.
  • Shell and clean shrimp then coarsely dice.
  • Saute shrimp in medium-size skillet with salsa for about 4 minutes.
  • Slice avocados and layer on bread halves.
  • Spoon shrimp on avocado.
  • Top with cheese.
  • Broil 2 to 3 minutes or until cheese melts.
  • Cut each half in half.

AVOCADO MELT



Avocado Melt image

Make and share this Avocado Melt recipe from Food.com.

Provided by Lavender Lynn

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

8 slices brioche bread, sliced
4 tablespoons apricot chutney
8 slices baby swiss cheese
12 slices red peppers, jarred roasted
4 teaspoons blue cheese, crumbled
8 slices monterey jack cheese
4 tablespoons unsalted butter
2 avocados, sliced

Steps:

  • Heat your skillet or flat top to medium heat. For each sandwich: On your first slice of bread spread 1 tablespoon of apricot chutney. Top with 2 slices of Tillamook Baby Swiss Cheese. On your second slice of bread, place the roasted red peppers and 1 teaspoon crumbled blue cheese. Top with 2 slices of Tillamook Monterey Jack Cheese. Place the 1 tablespoon of butter in the skillet and swirl to melt. Place both pieces of bread in skillet and cook until cheese begins to melt. Check bread often to ensure even browning - brioche browns quickly! When cheese is melty, place avocado slices atop one side and assemble sandwich. Cut down the middle and enjoy! Repeat for each consecutive sandwich.

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