Avocado Stuffed With Shrimp Recipes
SHRIMP SALAD-STUFFED AVOCADOS
This is one of my husband's favorites, even though it's pretty enough to serve at a ladies luncheon. When I needed a quick main-dish salad for my book club, I just tripled the recipe and got raves! Try it with imitation crabmeat, too. -Suzanne VanAlstyne, Petoskey, Michigan
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first 11 ingredients. Spoon into avocado halves. Serve immediately.
Nutrition Facts :
AVOCADO STUFFED WITH SHRIMP
Good friends introduced us to Avocado Surprise in Puerto Penasco so this is my take on it. I used Recipe#17293 to cook the shrimp. Could be an appetizer or summer luncheon dish. Preparation includes 1 hour to chill. You could also make the shrimp salad aspect earlier in day as I have done. After looking at Sarah_Jayne's review, I agree that the salad aspect is slippery so have changed the directions a bit so it "works" better.
Provided by WiGal
Categories Mexican
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Using a medium sized bowl, mix mayonnaise, rice vinegar, parsley, dill weed, salt, onion powder, and pepper until smooth.
- Mix in the shrimp, olives, celery, and onion.
- Allow salad to marinate at least 1 hour.
- Shortly before serving, cut avocados in half lengthwise and carefully remove the pits leaving the skins intact.
- Cut a small sliver of avocado off each half so that it will lie flatter on serving plate.
- Carefully remove several tablespoons of pulp, cut into bite size pieces, and RESERVE 4 tablespoons of pulp for garnish.
- Mix majority of pulp with shrimp mixture.
- Lay one piece of Bibb lettuce on each serving plate, add avocado shell, and spoon shrimp mixture into the avocado halves.
- Sprinkle paprika on.
- Garnish by dividing RESERVED pulp between portions.
AVOCADOS STUFFED WITH SHRIMP AND CRAB SALAD
Provided by Valerie Bertinelli
Categories main-dish
Time 30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a bowl, mix together the shrimp, crabmeat, mayonnaise, chopped parsley, chopped radishes, chopped celery, shallots, lemon juice, cayenne, 1/2 teaspoon salt and a few grinds of pepper.
- Halve and seed the avocados. Use a spoon to scoop out most of the flesh, leaving 1/4 inch behind. Chop the avocado flesh and gently mix it into the seafood salad. Add salt and pepper to taste. Spoon the seafood salad into the avocado halves.
- Toss the arugula with the sliced celery, sliced radishes, parsley leaves, olive oil and a pinch of salt. Divide among 8 plates; nestle the avocado halves on top. Serve with lemon wedges on the side.
AVOCADO STUFFED WITH SHRIMP
As typically Mexican as the previous recipe is, this one is just as typically American, right down to the Miracle Whip, which I have always preferred to mayonnaise. Naturally sweet shrimp is highlighted by a creamy, mildly sweet, tangy dressing and rich, buttery avocado. This is one of my favorite summer appetizers.
Yield makes 8 servings
Number Of Ingredients 8
Steps:
- In a large bowl, place the shrimp, tomato, onion, cilantro, Miracle Whip, and lime juice. Stir gently until well mixed. Add salt and pepper to taste.
- Cut the avocados in half lengthwise and remove the pits. Place one avocado half on each of 8 small plates. Fill each half with a heaping scoop of the shrimp salad and serve.
SHRIMP STUFFED AVOCADO
Provided by Sheila Lukins
Categories Quick & Easy Lunch Mayonnaise Cantaloupe Shrimp Avocado Summer Parade Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- 1. Toss the shrimp with the tomatoes in a large bowl.
- 2. Squeeze the lime juice in another bowl. With a small melon baller, remove 6 balls from each avocado half. Toss in the lime juice and drain. Rub the exposed avocado halves with lime juice. Set aside.
- 3. Add the melon and avocado balls to the shrimp. Combine the mayonnaise, sour cream, and chopped cilantro. Fold into the shrimp. Season with salt and pepper.
- 4. Fill each avocado half evenly with the salad and garnish with a sprig of cilantro.
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