Best Stuffed Avocado Garlic Shrimp Recipe 445 Recipes

Shrimp Salad-Stuffed Avocados image

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 12

1/2 pound cooked medium shrimp, peeled and deveined, coarsely chopped
1/2 cup chopped celery
1/4 cup chopped onion
3 tablespoons mayonnaise
4-1/2 teaspoons capers, drained
1 tablespoon minced fresh parsley
2 teaspoons Dijon mustard
1-1/2 teaspoons lemon juice
3/4 teaspoon dried tarragon
1/4 teaspoon seasoned salt
1/8 teaspoon pepper
2 medium ripe avocados, halved and pitted

Steps:

In a small bowl, combine the first 11 ingredients. Spoon into avocado halves. Serve immediately.

Nutrition Facts :

Stuffed Avocado Garlic Shrimp Recipe - (4.4/5) image

Provided by Bigeasy110

Number Of Ingredients 9

1 whole medium avocado
2 about 2 cups medium to large shrimp, raw or uncooked frozen (defrost prior to cooking)
4-5 cloves garlic, minced
1 Hard Boiled Egg
olive oil
coarse sea salt, to taste
freshly ground pepper, to taste
fresh parsley or cilantro, chopped
chili powder, optional

Steps:

Half the avocado and take the pit out. Scrap out most of the meat, leaving a very thin layer to hold up the shell better. Set aside. Chop up the meat into squares and place in a bowl. With your hands, squish the squares a little bit, to crush some but so that most keep their shape. Set aside. In a pan, place about 2 tablespoons of olive oil, the minced garlic and the shrimp. Add a dash of coarse sea salt, and over low heat, cook just until the shrimp turn pink. Do not overcook, or they'll be dry and hard. Pour the shrimp with garlic and olive oil into the bowl with the avocado pieces. Add some chopped parsley or cilantro and mix well. (If you want to incorporate some chili powder for extra flavour, do so now before mixing.) Spoon the mixture into the avocado shells, sprinkle with some freshly ground pepper, and garnish with additional parsley/cilantro if desired. Serve immediately. (I added a leftover, hardboiled quail egg as garnish, but it's not essential to the recipe, of course.)

Avocado Stuffed With Shrimp image

Provided by WiGal

Categories Mexican

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 14

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

Steps:

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.

Avocado Stuffed with Shrimp image

Yield makes 8 servings

Number Of Ingredients 8

1 pound small shrimp (51 to 60 per pound), peeled, deveined, cooked (page 25), and chilled
1 medium tomato, seeded and chopped
1/2 medium white onion, finely chopped
1 to 2 tablespoons chopped fresh cilantro leaves
1/4 cup Miracle Whip or mayonnaise
Juice of 1/2 lime (about 1 tablespoon)
Kosher salt and ground pepper to taste
4 ripe avocados

Steps:

In a large bowl, place the shrimp, tomato, onion, cilantro, Miracle Whip, and lime juice. Stir gently until well mixed. Add salt and pepper to taste.
Cut the avocados in half lengthwise and remove the pits. Place one avocado half on each of 8 small plates. Fill each half with a heaping scoop of the shrimp salad and serve.