Jan 07 2008
Aguacate relleno con camarones – Shrimp stuffed avocado
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Published by Laylita at 11:37 pm under All, Appetizers, Central America, Kid friendly, Meatless, Salads, Seafood, Sides, South America, Vegetables
Another stuffed avocado recipe, the first time I had a shrimp stuffed avocado was at the beach in Punta Carnero (Ecuador), I’m sure the shrimp were fished that same morning, it was so good. Of course, I was about 8 or 9 so I don’t remember every single ingredient in it, but I figure I can experiment until I achieve the perfect shrimp stuffed avocado. Nico’s improvement suggestion was to make it spicier, but since I have a two year old testing the recipe as well I served the aji or hot sauce on the side. This can be served alone as an appetizer or with lettuce and tomatoes as a salad. The shrimp salad filling can be prepared ahead; the avocados should be prepared right before serving to avoid darkening.
Ingredients:
4-5 firm ripe avocados
1 lb medium sized cooked shrimp
½ medium red onion, diced finely
2 radishes, diced finely
½ red bell pepper, diced finely
2 celery stalks, diced finely
2 hardboiled eggs, diced
5 tbs cilantro aioli or regular mayonnaise
Lime juice from 1 lime
Salt/pepper to taste
Optional garnishes: chopped lettuce, sliced tomatoes and chopped cilantro
Preparation:
- Chop shrimp in half, if desired keep a few to garnish.
- Combine diced onions, radishes, bell pepper, celery, eggs, shrimp, ½ of the lime juice and aioli in a bowl, mix well.
- Taste and salt/pepper if necessary.
- Cut avocados in half, remove seed and peel carefully.
- Drizzle remaining lime juice over avocados, this help keep them from darkening too quickly.
- Use a spoon to stuff avocados with shrimp salad filling.
- Add any garnishes and serve immediately.
Suggestion – Serve with aji or hot sauce if you want to spice it up. Also, if you’re serving it as a salad and have any extra cilantro aioli you can serve this on the side as additional salad dressing.
Impresionante este plato y tus fotos son un fiesta para los sentidos!!!, felicitaciones por tu blog!!!
Absolutely beautiful. Do you have to take the avocados out of the skin?
this dish sounds delicious! the colors of the shrimp against the green of the avocado is pretty. though i worry about the avocado oxidizing - i guess that can be prevented by squirting on a little lemon juice.
Hi Nate - Thanks, yes, I usually slice the avocados lengthwise, remove the seed and then peel off the skins.
Hi Becky - Yes, the lime juice will keep the avocados from oxidizing, but even then this is one of those dishes where you want to cut and peel the avocados right before serving.
I was looking for an awesome avacado/shrimp appetizer for my boyfriend and I, and I’m pretty sure this is it! This sounds and looks wonderful! Can’t wait to make.
i just found your site and wow. for shame i havent found it earlier. im def gonna try some of these. stay up.
I had these, but they were coated in cheese, dipped in batter and deep fried. Any idea how to do this?
Hi Jerry - Never tried them dipped in batter and deep fried, but I love anything with avocado and it sounds good.