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Avocados are great. Shrimp stuffed avocados are even better! This makes a perfect appetizer for warm dinner nights with friends and family.

Shrimp-Stuffed Avocados

Ingredients

  • 1 pound of shrimp, peeled and deveined

  • 1 tablespoon cumin

  • 1 tablespoon paprika

  • Olive oil

  • 1 1/2 tablespoons mayo

  • 1 1/2 tablespoons Greek yogurt

  • 2 limes

  • 2 tablespoons orange juice

  • 2 to 3 tablespoons red and yellow bell peppers, minced

  • 2 tablespoons red onion, minced

  • 1/4 teaspoon chili powder

  • Salt & pepper

  • Handful of cilantro

  • 1 clove garlic, peeled and chopped

  • Splash of red wine vinegar

  • 2 ripe avocados, halved, pitted, and scooped whole from skin

Instructions

  1. Season shrimp with spices. Cook in a pan with olive oil until they begin to brown slightly and turn opaque. Remove from pan and set aside to cool.

  2. Meanwhile, mix together the mayo sauce by combining mayo, yogurt, juice of half a lime, orange juice, bell peppers, red onion, a dash of chili pepper, salt and pepper.

  3. For the cilantro lime sauce, combine cilantro, garlic, juice of one lime, a splash of red wine vinegar, olive oil, and salt in a processor or blender.

  4. When shrimp is cool, roughly chop and mix into creamy sauce.

  5. Fill avocados and serve on tostadas or lettuce. Drizzle cilantro lime sauce on top.

Shrimp-Stuffed Avocados
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Transcript

- Hi, I'm Jen and welcome to Tasty Memories now today I'm gonna make a dish that's inspired by Leo's family. So Leo's from Peru and a few years ago his mom asked me if I wanted some chicken salad and avocado and I was like, "Yeah, sure." She surprised me because she actually stuffed the avocado with the chicken, and I was like, "Oh my God, my mind is blown "that looks so awesome!" So today I'm gonna make something inspired by that but with shrimp, a zesty shrimp stuffed avocado with cilantro lime sauce. Now for the shrimp it's up to you, you can buy fresh or frozen, pre-cooked, but I suggest you get fresh and kinda clean them up yourself at home. It's really easy to do. All you have to do is peel off the skin and take off the little feet, the feelers there, and just pinch off the tail, then with a knife cut open along the backside and you'll see something kind of like a vein, which is actually their digestive tract, or a poop shoot Just clean that out give them a wash and there's your shrimp. Now you can cook it anyway you'd like. You could just boil it or steam it, but I'm actually going to season it and have it in a marinade before I put it in a pan to get nice and kind of little golden brown. So for the shrimp, we're just gonna add some salt, some black pepper, some coo-min, cue-min, how do you say it? I say cumin. Some paprika, even if you use smoked paprika that'd be really nice. And some chili powder, it's a little bit of kick, and just mix that all together, like that. I'm just gonna add a little bit of lemon to this. Just a little fresh squeeze. And you're going to let this marinade for at least 10 minutes, while we get the sauces ready. So for this dish we're gonna make two sauces. One is a creamy sauce that's gonna be mixed in with the shrimp and some of the vegetables, and the cilantro lime sauce that will be drizzled right on top at the end. So I already made some fine dice of tri-colored peppers in orange, yellow, red, really nice colors and also some red onion. Just mix all of those, I'd say about a tablespoon and a half each, as well. Mix that up. We're gonna season with salt, and a little bit of that chili powder, that we used on the shrimp. Mmm, that's good. For the cilantro sauce, it's easier to use a processor. Just tear up your cilantro inside, about one chopped up garlic glove, little bit of red wine vinegar. You guys I'm sorry I don't measure. You really have to learn how to go with your senses. Just a little dab of this, and a little dab of that. Some olive oil, we can add a little more olive oil as we go, salt, pepper, and the juice of one lime, and blend it up. Alright, so now our shrimp is ready to cook. Again, you can grill it or sauté it, however way you like. I'm just gonna cook it in a cast iron skillet, with some olive oil and let them cook until they start turning opaque, and you'll see the edges start to get a little brown. That's when you want to turn them over, and don't cook them for much longer, literally maybe one or two minutes more, and that way you'll have nice juicy shrimp. Now just set the shrimp aside to cool, and in the meantime you can prep your avocados. So to do this, you're gonna hold the avocado, like that, and then you're gonna cut along the middle all the way around you should feel this pit in the middle. Then you set aside your knife and twist the avocado, and tada you will see a pit. So just take your knife and hack it, and twist a little bit and there you go, you have your avocado. Now you take a spoon, and you're gonna scoop out the entire flesh away from the shell. Just gonna go in there, scoop it out, and there you go. If you want to put a little more filling in the avocado you could just scoop out a little bit more of the flesh from the middle and eat it. Alright so back to the shrimp, now that it's cooled down we're gonna chop it into little pieces, and mix it in with the creamy sauce, and now we're ready to plate. For a little bit of contrast and a texture, I'm gonna use these gorgeous chipotle tostadas. You can use any tortilla you want or you can use lettuce even. So just put that on the plate, place your avocado, fill it up with the shrimp, and drizzle on that cilantro lime sauce.