Delicious and easy: Shrimp Stuffed Avocado

Shares

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!

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  mayonnaise

Lime juice from 1 lime

Salt/pepper to taste

Optional garnishes: chopped lettuce, sliced tomatoes and chopped cilantro

Preparation:

  1. Cut cooked shrimp in half, if desired keep a few to garnish.
  2. Combine diced onions, radishes, bell pepper, celery, eggs, shrimp, ½ of the lime juice and mayonnaise in a bowl, mix well.
  3. Taste and salt/pepper if necessary.
  4. Cut avocados in half, remove seed and peel the skin off carefully, whilst maintaining the shape of the avocado.
  5. Drizzle remaining lime juice over avocados, this helps to keep them from darkening too quickly.
  6. Use a spoon to stuff avocados with shrimp salad filling.
  7. Add any garnishes and serve immediately.

Shares

SUSAN WONG

Susan Wong is the Editor of Capital Lifestyle, a resident photographer, an award-winning journalist, radio presenter, full-time adventurer, long-time admirer of anything edible, and a spicy food athlete at Capital FM.

You may also like...