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    Avocado Stuffed With Shrimp

    Avocado Stuffed With Shrimp. Photo by Sarah_Jayne

    1/7 Photos of Avocado Stuffed With Shrimp

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    1 hr 15 mins

    0 mins

    WiGal's Note:

    Good friends introduced us to Avocado Surprise in Puerto Penasco so this is my take on it. I used Appetizing Shrimp Scampi 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.

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    Units: US | Metric


    1. 1
      Using a medium sized bowl, mix mayonnaise, rice vinegar, parsley, dill weed, salt, onion powder, and pepper until smooth.
    2. 2
      Mix in the shrimp, olives, celery, and onion.
    3. 3
      Allow salad to marinate at least 1 hour.
    4. 4
      Shortly before serving, cut avocados in half lengthwise and carefully remove the pits leaving the skins intact.
    5. 5
      Cut a small sliver of avocado off each half so that it will lie flatter on serving plate.
    6. 6
      Carefully remove several tablespoons of pulp, cut into bite size pieces, and RESERVE 4 tablespoons of pulp for garnish.
    7. 7
      Mix majority of pulp with shrimp mixture.
    8. 8
      Lay one piece of Bibb lettuce on each serving plate, add avocado shell, and spoon shrimp mixture into the avocado halves.
    9. 9
      Sprinkle paprika on.
    10. 10
      Garnish by dividing RESERVED pulp between portions.

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    Ratings & Reviews:

    • on February 06, 2010


      I really enjoyed the combination of the creamy shrimp with the naturally creamy texture of the avocado. Since avacado has such a high (healthy) fat content, I went with fat free mayo for the mixture and that worked very well. Once everything was piled up, it did become a bit fiddly to eat. I ended up scooping everything out of the avocado and mixing it together on the plate and eating it as a tasty salad. Made for Newest Zaar tag.

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    • on July 04, 2014


      I made this minus the dill and subbing white wine vinegar. I couldn't have been happier with the result. The shrimp filling was made earlier in the day and refrigerated until I was ready to use it. I had this for dinner along with some Breton crackers and iced tea. Lots of wonderful rich flavors that were much enjoyed served well chilled on red leaf lettuce. Yum.

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    • on May 31, 2010


      This was such a delicious lunch. I had sauteed my shrimp in a bit of butter and garlic. I had mixed everything together in the morning minus the avocado. Then for lunch I cut the avocado into it's pieces and mixed with the rest. Had too much to stuff back in each avocado so just put on the plate to eat up. Had it with some romaine lettuce. The flavor was really yummy and creamy. I liked having the olives and green onions in there too it added a nice flavor. Will definitely be making this again. Thanks for sharing a great recipe WiGal

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)


    Nutritional Facts for Avocado Stuffed With Shrimp

    Serving Size: 1 (353 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 408.1
    Calories from Fat 304
    Total Fat 33.7 g
    Saturated Fat 4.8 g
    Cholesterol 74.3 mg
    Sodium 492.4 mg
    Total Carbohydrate 20.9 g
    Dietary Fiber 13.7 g
    Sugars 2.2 g
    Protein 12.0 g

    The following items or measurements are not included:


    rice vinegar

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