Shrimp Stuffed Avocados Recipes

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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 :

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

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.

SHRIMP STUFFED AVOCADO



Shrimp Stuffed Avocado image

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

1 pound cooked large shrimp, halved crosswise
3 ripe plum tomatoes, diced
Juice of 2 limes
3 ripe Haas avocados, halved and pitted
1 cup each ripe cantaloupe and honeydew balls
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons chopped cilantro, plus 6 sprigs for garnish

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



Shrimp Salad-Stuffed Avocados Recipe image

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

1/2 lb deveined peeled cooked medium shrimp, 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 seasoning 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 : 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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