The first time I had Shrimp Stuffed Avocado was on the white sandy beaches of the picturesque Blue Bay in Mauritus. I’ll never forget the delicious flavours and sheer freshness of the shrimp – I’m sure the shrimp were fished the same morning, it was just sooooo good!
Unfortunately, I was on holiday mode so of course I don’t remember every single ingredient. However, a few months ago I attempted my own Shrimp Stuffed Avocado, and it was a hit! So easy to make and the best part is that the filling can be made ahead of time, and is super served as an appetizer or alone at a barbeque. Just remember one thing, to avoid the avocados darkening, cut the avocadoes just before you’re ready to plate!
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 mayonnaise
Lime juice from 1 lime
Salt/pepper to taste
Optional garnishes: chopped lettuce, sliced tomatoes and chopped cilantro
- Cut cooked 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 mayonnaise in a bowl, mix well.
- Taste and salt/pepper if necessary.
- Cut avocados in half, remove seed and peel the skin off carefully, whilst maintaining the shape of the avocado.
- Drizzle remaining lime juice over avocados, this helps to keep them from darkening too quickly.
- Use a spoon to stuff avocados with shrimp salad filling.
- Add any garnishes and serve immediately.