Shrimp Stuffed Avocados
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Shrimp Stuffed Avocados – If you like ceviche, you’re going to LOVE these EASY avocados stuffed with a mixture of shrimp, tomatoes, cucumber, red onions, and more – plus some hot sauce for a touch of heat!! There’s a time-saving shortcut so these are ready in 15 minutes with no fuss!!
What’s In The Shrimp Stuffed Avocados?
I love Shrimp Ceviche and this recipe has lots of similarities, but it’s served in an avocado in addition to having avocado incorporated in the shrimp mixture.
I’ve made beef Taco-Stuffed Avocados before and it was about time I did it with shrimp. My daughter adored these as much as I did. They’re naturally gluten-free, easy, and ready in 15 minutes.
We definitely think these are a meal but for the really hearty eaters out there, you could have a half as an appetizer before another Mexican-inspired meal.
The ingredients are simple, but the flavors work so incredibly well together. It feels like you should be eating these on the beach in Mexico with your toes in the sand with a margarita in hand.
For this recipe you’ll need:
- Red onion
- Lime juice
- Salt and pepper
- Hot sauce, optional
What Kind Of Shrimp To Use?
For this recipe I used 40-50 count shrimp that had already been cleaned, cooked, and chilled from the fish and seafood counter at my grocery store.
I used 40-50 count shrimp, meaning there are 40 to 50 per pound. I did not want to clean 4o to 50 shrimp myself. No gracias.
You can always use bigger shrimp but for this recipe, and it’s a rare situation where bigger is not better when it comes to shrimp, but for me it’s too much of a mouthful with bigger shrimp and the avocado and everything else.
There’s no point in spending the money on big and beautiful shrimp only to halve or chop them. Save the big ones for homemade Coconut Shrimp.
I am sure you could use frozen shrimp that you cook according to the package directions but their texture is always a little funky for me so I don’t go that route.
If you are cooking fresh shrimp yourself rather than cheating from the butcher counter, I recommend boiling cleaned shrimp for 1 minute and immediately plunging them into an ice bath. Small shrimp cook incredibly fast and that’s all the time it’ll take to cook them. The time and effort is in the cleaning, not the cooking, of the shrimp.
What Kind Of Avocado To Use?
Please note I made this recipe before our world turned upside-down and ingredients became tricky to come by.
That being said, I used two extra-large (jumbo) Hass avocados that I halved. So I had four halves and a serving for me is two halves, so this recipe serves two generously, but obviously doubles, etc. easily.
Normally, present times not withstanding, these are the avocados that in my grocery store are $2.99 each (for non-organic) because they’re so much bigger than regular-sized avocados.
If you’re using a more normal sized avocado, I suggest three of them, or six halves.
You want the avocados to be ripe, but not falling-apart ripe. Save those for guacamole.
My grocery stores tend to sell rock hard avocados (and Trader Joe’s are even harder) and I need to wait a few days, or up to a week sometimes, for them to ripen up so it’s not usually a problem that I’m dealing with overly soft avocados. But just mentioning this in case you have super ripe ones on your hands. Make this guac.
Similar to its Shrimp Ceviche cousin, these stuffed avocados have lots of flexibility in regard to the ingredients.
Substitution ideas include:
- Scoop up any extra filling with tortilla chips
- I used Roma tomatoes but cherry or other varieties are fine
- I used an English cucumber but regular cucumber is okay
- Add bell peppers of any color
- Add diced fresh jalapeños
- Add a half can of fire-roasted green chiles
- I used Cholula hot sauce or try Huichol or any of the other of thousands of varieties. As written, even with two tablespoons Cholula I didn’t find this to be too spicy but omit or reduce to taste if you’re heat-sensitive.
- For those shrimp haters like my daughter, omit them and make it without. She loves it this way!
- 1 pound small shrimp, cooked (40 to 50 count; Tip - To save time, buy cleaned, cooked, and chilled shrimp from your grocery store butcher area)
- 1 medium Roma tomato, diced very small
- 1/3 medium English cucumber, diced very small
- 1/3 cup red onion, diced very small
- 1/4 cup fresh cilantro, finely minced
- 2 to 3 tablespoons lime juice
- 1/2 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- hot sauce, to taste (I used 2 tablespoons Cholula; or try Huichol)
- 2 extra-large avocados or 3 average sized, halved and with about 50% of the flesh scooped out and put into the mixture
- To a large bowl, add all the ingredients (If you're using raw shrimp, I recommend boiling cleaned shrimp for 1 minute or until just done, and setting in an ice bath to chill) and stir to combine. As it pertains to the avocados, you want to widen and somewhat hollow out the area to fill the avocado halves so there's space to add the shrimp mixture, but you don't want them totally clean. Scoop out approximately 50% of the flesh and stir this into the shrimp mixture.
- Taste the mixture and as desired, add additional salt, pepper, lime juice, hot sauce (the 2 tablespoons I added gave it a kick but it wasn't overly spicy for our tastes), etc. to taste.
- Spoon the mixture into the hollowed out avocados and serve immediately. Recipe is best fresh.
Amount Per Serving: Calories: 626Total Fat: 34gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 479mgSodium: 2757mgCarbohydrates: 29gFiber: 15gSugar: 5gProtein: 57g
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