Name: Avocado Stuffed With Shrimp
Prep time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2 serving(s)
Ingredients: 1 1/2 tablespoons mayonnaise; 1 teaspoon rice vinegar; 1 1/2 teaspoons parsley, chopped; 1/8 teaspoon dill weed; 1/16 teaspoon salt (to taste); 1/16 teaspoon onion powder; 1/8 teaspoon black pepper; 4 ounces shrimp, cooked and chopped into 1/4 inch pieces; 1 tablespoon green olives, sliced (optional); 2 tablespoons celery, minced; 1 teaspoon green onion, optional and minced; 2 avocados; 1/4 teaspoon paprika; bibb lettuce

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Recipe by WiGal

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Avocado Stuffed With Shrimp created by Sarah_Jayne

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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.

Ready In:: 1hr 15mins
Serves:
Units:

Nutrition Information

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ingredients

1 ¹⁄₂ tablespoons mayonnaise
1 teaspoon rice vinegar
1 ¹⁄₂ teaspoons parsley, chopped
¹⁄₈ teaspoon dill weed
¹⁄₁₆ teaspoon salt (to taste)
¹⁄₁₆ teaspoon onion powder
¹⁄₈ teaspoon black pepper
4 ounces shrimp, cooked and chopped into 1/4 inch pieces
1 tablespoon green olives, sliced (optional)
2 tablespoons celery, minced
1 teaspoon green onion, optional and minced
2 avocados
¹⁄₄ teaspoon paprika
bibb lettuce

directions

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.

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RECIPE MADE WITH LOVE BY

@WiGal

Contributor

@WiGal

Contributor

"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."

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review by Karen1808

7/22/2021

Wow. Delicious. I haven't reviewed anything in a long time even though I continue to use this as my go-to web-site for recipes, but this is such a winner I had to come and add my five stars to the chorus. The combination of flavors was spectacular. Loved it.
question by gypsygal

5/29/2018

How can I add this recipe to my Shrimp Collection? When I click on the Save Collection it does not all of my Collections.
review by James A.

2/21/2018

wasn't the original recipe made with crab?
photo by Darla H.

6/6/2017
review by Annacia

7/4/2014

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.