Here is another stuffed avocado recipe, this one is stuffed with a shrimp salad made with red onion, radish, bell pepper, celery and cilantro aioli. The first time I had a shrimp stuffed avocado was at the beach in Punta Carnero (Ecuador). It was so simple, yet delicious and refreshing, I’m sure the shrimp were fished that same morning. There is nothing better than fresh seafood, unless you pair it avocado (of course). I was about 8 or 9 at the time, 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; however, the avocados should be cut and peeled right before serving to avoid darkening. The shrimp salad is also excellent on its own and also makes a great filling for sandwiches.
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.
Could you make the shrimp salad a day ahead? Does it taste better if it sits overnight or does it need to be eaten immediately?
It can be made ahead of time (kept refrigerated) and does taste better if it has some time to allow the flavors to blend.
Delish! Made this tonight using the mayo for the aioli. Loved it!
Really enjoyed this recipe. Paired it up with chicken curry. I like the blend of the cilantro with the celery and shrimp. Great idea!
Do you use Hass or Florida avocados?
Either will work.
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.
i just found your site and wow. for shame i havent found it earlier. im def gonna try some of these. stay up.
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.
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.
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.
Absolutely beautiful. Do you have to take the avocados out of the skin?
Impresionante este plato y tus fotos son un fiesta para los sentidos!!!, felicitaciones por tu blog!!!