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!!
Prep Time15 minutesmins
Cook Time2 minutesmins
Total Time17 minutesmins
Course: 30-Minute Meals
Cuisine: Mexican
Servings: 2
Calories: 626kcal
Author: Averie Sunshine
Ingredients
1poundsmall shrimpcooked (40 to 50 count; Tip - To save time, buy cleaned, cooked, and chilled shrimp from your grocery store butcher area)
1medium Roma tomatodiced very small
⅓medium English cucumberdiced very small
⅓cupred oniondiced very small
¼cupfresh cilantrofinely minced
2 to 3tablespoonslime juice
½teaspoonkosher saltor to taste
½teaspoonfreshly ground black pepperor to taste
hot sauceto taste (I used 2 tablespoons Cholula; or try Huichol)
2extra-large avocados or 3 average sizedhalved and with about 50% of the flesh scooped out and put into the mixture
Instructions
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.