Shrimp Salad Stuffed Avocados Recipe
Shrimp Salad Stuffed Avocado make the best light, healthy and filling meal! Fresh avocado halves seasoned with lime juice and a sprinkle of salt are then filled with a creamy and flavorful shrimp salad.
Servings: 8
Calories: 273kcal
Ingredients
- 4 ripe avocados can use 4-5 avocados with more or less stuffing
- 1 lemon - juice only
- salt to taste
- chili powder optional
Shrimp:
- 1 lb shrimp
- 1 lemon
- 4-5 sprigs of parsley
- 4-5 sprigs of dill weed
- 3-4 garlic cloves smashed
- 1 Tbsp coarse salt more or less to taste
- about 2 quarts of water to cook shrimp
Shrimp Salad:
- cooked shrimp from above
- 1/2 cup mayonnaise
- 3 Tbsp sour cream
- 1/3 cup diced celery
- 1/3 cup diced cucumber
- 1/4 cup diced red onion
- 2 Tbsp minced chives
- 1/2 lemon - zest and juice
- 1/2 tsp white granulated sugar
- 1 garlic clove pressed
- salt to taste
- black pepper to taste
Instructions
Cooking Shrimp:
- Clean and de-vein shrimp and then, rinse them in cold water.
- Bring pot of water to boil, squeeze in lemon juice and add the halves right into water. Add in garlic, salt, and herbs. Mix well and simmer for a couple of minutes.
- Add shrimp to the pot and cook until just done, turned pink and opaque. (About 1-3 minutes, depending on the size of shrimp.)
- Use a slotted spoon to take shrimp out and set aside to cool.
Shrimp Salad:
- When shrimp is cooled enough to handle, dice them into small pieces and add into a mixing bowl.
- Add the rest of the ingredients for the shrimp salad into the bowl and mix well to combine.
Stuffed Avocados:
- Cut avocados in half and take out the pits. Use a large spoon to gently separate the skin off the avocado flesh. Carefully spoon the avocado meat out, leaving it intact.
- Cut off a very thin slice at the rounded bottom of each avocado half to help it stand without rolling over.
- Rub each avocado half with lemon juice on all sides and season it with a little salt all around. (You can sprinkle just a pinch of chili powder onto the avocado as well if you wish.)
- Spoon about 1/3 cup of shrimp salad into the avocado halves and serve.
Video
Notes
- Storing: You can easily store your leftover shrimp salad separately from the avocados. Store it in an airtight food storage container in the refrigerator for 2-3 days. The freshness depends on how fresh the shrimp was before cooking.
- Use the leftovers. You can easily turn your leftovers into guacamole! Just separate the stuffing and mash the avocado halves with guacamole ingredients.
- Can I use store-bought cooked shrimp? Yes, technically you can buy cooked shrimp that are usually meant for shrimp cocktails. Although, the shrimp salad will not be quite as flavorful since the cooked store-bought shrimp are usually simply boiled without any flavoring. When you boil your own shrimp to make the salad, you will add quite a bit of flavor to the water and in turn, to the shrimp.
Nutrition
Calories: 273kcal | Carbohydrates: 13g | Protein: 3g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 973mg | Potassium: 577mg | Fiber: 8g | Sugar: 2g | Vitamin A: 300IU | Vitamin C: 31mg | Calcium: 31mg | Iron: 1mg