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Chapter: Party Appetizers and Snacks Recipes
Section: Shellfish: Shrimp: Cold
Recipe: Shrimp-Stuffed Avocados

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Shrimp-Stuffed Avocados
2 ripe, fresh avocados*, seeded
2 Tbsp. fresh lime juice
1 lb. baby shrimp (can substitute crab meat)
1/2 small red onion, finely diced (can be overpowering, try Vidella)
2 mangoes, peeled, seeded and diced
1/2 cup paleo mayonnaise
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 cup chopped chives
    Boston or other lettuce leaves, optional, for serving

Using a large spoon, scoop out the avocado from each half and cut into 
small dice. Place avocado pieces in a medium mixing bowl and toss with lime

Add shrimp, onion, mango, mayonnaise, salt, pepper and half the chives. 
Stir gently to combine well.

Fill avocado halves with even amounts of shrimp mixture. Place each half on
plate with lettuce. Sprinkle with remaining chives and serve.

*Large avocados are recommended for this recipe. A large avocado averages 
about 8 ounces. If using smaller or larger size avocados adjust the 
quantity accordingly.

From: California Avocado Commission
Chef Lisa Schroeder