Stuffed Avocado Garlic Shrimp Recipe 445
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 :
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
STUFFED AVOCADO GARLIC SHRIMP RECIPE - (4.4/5)
Provided by Bigeasy110
Number Of Ingredients 9
Steps:
- Half the avocado and take the pit out. Scrap out most of the meat, leaving a very thin layer to hold up the shell better. Set aside. Chop up the meat into squares and place in a bowl. With your hands, squish the squares a little bit, to crush some but so that most keep their shape. Set aside. In a pan, place about 2 tablespoons of olive oil, the minced garlic and the shrimp. Add a dash of coarse sea salt, and over low heat, cook just until the shrimp turn pink. Do not overcook, or they'll be dry and hard. Pour the shrimp with garlic and olive oil into the bowl with the avocado pieces. Add some chopped parsley or cilantro and mix well. (If you want to incorporate some chili powder for extra flavour, do so now before mixing.) Spoon the mixture into the avocado shells, sprinkle with some freshly ground pepper, and garnish with additional parsley/cilantro if desired. Serve immediately. (I added a leftover, hardboiled quail egg as garnish, but it's not essential to the recipe, of course.)
SHRIMP STUFFED AVOCADOS
I saw this recipe in our local newspaper; it sounds like a good appetizer or light meal for a summer's gathering. (Cooking time is actually cooling time.)
Provided by TasteTester
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Toss the shrimp with the tomatoes in a large bowl.
- Squeeze the lime juice in another bowl. With a small melon baller, remove 6 balls from each avocado half and save the leftover shells of the avocado halves intact, to use for serving the salad. Toss the lime juice into the avocado balls and then drain the juice into a bowl. Rub the exposed avocado halves with the drained lime juice; discard extra lime juice.
- Add both the cantaloupe and honeydew melon balls, and avocado balls to the shrimp and tomato mixture.
- Combine the mayonnaise, sour cream, and chopped cilantro. Fold into the shrimp mixture. Season with salt and pepper.
- Fill each avocado half evenly with the salad filling and cover and place in the fridge for 30 minutes before serving. Just before serving, garnish with cilantro sprigs, if desired.
Nutrition Facts : Calories 371.2, Fat 25.4, SaturatedFat 5.6, Cholesterol 128.7, Sodium 281, Carbohydrate 20.9, Fiber 6.8, Sugar 7.1, Protein 18.6
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