Description
Shrimp Salad Stuffed Avocado make the best light, healthy and filling meal! Fresh avocado halves seasoned with lime juice and a sprinkle of salt are then filled with a creamy and flavorful shrimp salad.
Ingredients
Scale
- 4 ripe avocados
- 1 lemon, juice only
- salt, to taste
- chili powder, optional
- 1 lb shrimp
- 1 lemon
- 4–5 sprigs of parsley
- 4–5 sprigs of dill weed
- 3–4 garlic cloves, smashed
- 1 Tbsp coarse salt
- 2 quarts water
- 1/2 cup mayonnaise
- 3 Tbsp sour cream
- 1/3 cup diced celery
- 1/3 cup diced cucumber
- 1/4 cup diced red onion
- 2 Tbsp minced chives
- 1/2 lemon, zest and juice
- 1/2 tsp white granulated sugar
- 1 garlic clove, pressed
- salt, to taste
- black pepper, to taste
Instructions
- Clean: Clean and de-vein shrimp and then, rinse them in cold water.
- Boil: Bring pot of water to boil, squeeze in lemon juice and add the halves right into water.
- Season Water: Add in garlic, salt, and herbs.
- Simmer: Mix well and simmer for a couple of minutes.
- Cook Shrimp: Add shrimp to the pot and cook until just done, turned pink and opaque.
- Cool: Use a slotted spoon to take shrimp out and set aside to cool.
- Dice: Dice shrimp into small pieces and add into a mixing bowl.
- Mix Salad: Add the rest of the ingredients for the shrimp salad into the bowl and mix well to combine.
- Prepare Avocado: Cut avocados in half and take out the pits.
- Separate Skin: Use a large spoon to gently separate the skin off the avocado flesh.
- Remove Meat: Carefully spoon the avocado meat out, leaving it intact.
- Stabilize: Cut off a very thin slice at the rounded bottom of each avocado half to help it stand without rolling over.
- Season: Rub each avocado half with lemon juice on all sides and season it with a little salt all around.
- Optional Seasoning: Sprinkle a pinch of chili powder onto the avocado if desired.
- Stuff: Spoon about 1/3 cup of shrimp salad into the avocado halves and serve.
Notes
You can store leftover shrimp salad in an airtight container in the refrigerator for 2-3 days. Do not cut the avocados ahead of time to prevent browning.
- Prep Time: 20 minutes
- Cook Time: 3 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed avocado half
- Calories: 273 kcal
- Sugar: 2 g
- Sodium: 973 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.03 g
- Carbohydrates: 13 g
- Fiber: 8 g
- Protein: 3 g
- Cholesterol: 6 mg
Keywords: shrimp salad, stuffed avocado, healthy appetizer, gluten free