Shrimp Stuffed Avacado Recipes
EASY SHRIMP STUFFED AVOCADO
Steps:
- In a pot of boiling water cook shrimp until tender, drain and rinse under cold water. Drain well (towel dry).
- In a small bowl mix together mayonnaise and ketchup.
- With a sharp knife cut the avocado lengthwise and remove pit, then carefully cut around the edges and slice to make cuts in the avocado to form small cubes (see photo remove and place in a medium bowl).
- Add the cooled drained shrimp, mayonnaise and ketchup mixture and gently mix together to coat, salt to taste.
- Top with freshly chopped Italian parsley. Serve with fresh Italian crusty bread or a salad. Enjoy!
Nutrition Facts : Calories 181 kcal, Carbohydrate 5 g, Protein 11 g, Fat 13 g, SaturatedFat 1 g, Cholesterol 127 mg, Sodium 467 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
SHRIMP STUFFED AVOCADOS
Ripe avocado halves stuffed with chili-spiced shrimp, herbs, and tomatoes.
Provided by Rena
Categories Main Course
Time 15m
Number Of Ingredients 8
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
AVOCADO STUFFED WITH SHRIMP
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
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
Provided by Valerie Bertinelli
Categories main-dish
Time 30m
Yield 8 servings
Number Of Ingredients 13
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.
SHRIMP SALAD-STUFFED AVOCADOS
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
Steps:
- In a small bowl, combine the first 11 ingredients. Spoon into avocado halves. Serve immediately.
Nutrition Facts :
CURRY SHRIMP SALAD STUFFED AVOCADOS RECIPE - (4.2/5)
Provided by Pattywak
Number Of Ingredients 10
Steps:
- Mix mayonnaise, curry powder, cilantro and salt in a medium bowl to combine. Mix in the shrimp, celery, bell pepper and green onion. Cut each avocado in half lengthwise; remove the pits. Trim a little from the bottom of each avocado so that they sit straight. Set a half avocado on each of 4 plates; brush with the lime juice. Divide and mound the shrimp mixture on top of the avocados and serve. Looking for something different? Divide and stuff the shrimp salad into four ripe papaya halves, seeds removed. Or, make shrimp and crab stuffed avocados by replacing half the shrimp with fresh crabmeat.
SHRIMP STUFFED AVOCADO
Provided by Sheila Lukins
Categories Quick & Easy Lunch Mayonnaise Cantaloupe Shrimp Avocado Summer Parade Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- 1. Toss the shrimp with the tomatoes in a large bowl.
- 2. Squeeze the lime juice in another bowl. With a small melon baller, remove 6 balls from each avocado half. Toss in the lime juice and drain. Rub the exposed avocado halves with lime juice. Set aside.
- 3. Add the melon and avocado balls to the shrimp. Combine the mayonnaise, sour cream, and chopped cilantro. Fold into the shrimp. Season with salt and pepper.
- 4. Fill each avocado half evenly with the salad and garnish with a sprig of cilantro.
SHRIMP SALAD-STUFFED AVOCADOS RECIPE
This is FANTASTIC recipe! My husband and I had made this a few times with both shrimp and crab. It' s easy, quick and delicious.
Provided by Nadia Melkowits
Categories < 15 Mins
Time 15m
Yield 4 halves, 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first 11 ingredients.
- Spoon into avocado halves. Serve immediately.
Nutrition Facts : Calories 254.5, Fat 19.2, SaturatedFat 2.8, Cholesterol 74.5, Sodium 541.4, Carbohydrate 13.7, Fiber 7.4, Sugar 2.1, Protein 10.3
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