Here is another stuffed avocado recipe, this one is stuffed with a shrimp salad made with red onion, radish, bell pepper, celery, and cilantro mayo or aioli. The first time I had a shrimp stuffed avocado was at the beach in Punta Carnero (Ecuador). It was so simple, yet delicious and refreshing, I’m sure the shrimp were fished that same morning. There is nothing better than fresh seafood, unless you pair it avocado (of course). I was about 8 or 9 at the time, so I don’t remember every single ingredient in it, but I figure I can experiment until I achieve the perfect shrimp stuffed avocado.
Delicious recipe for shrimp stuffed avocado made with ripe avocado filled with shrimp, red onion, radish, bell pepper, celery and cilantro aioli salad.
Ingredients
- 4-5 firm ripe avocados
- 1 lb medium sized cooked shrimp
- ½ medium red onion, diced finely
- 2 radishes, diced finely
- ½ red bell pepper, diced finely
- 2 celery stalks, diced finely
- 2 hard-boiled eggs, diced
- 5 tbs cilantro aioli or regular mayonnaise with chopped cilantro
- Lime juice from 1 lime
- Salt/pepper to taste
- Chopped lettuce, sliced tomatoes and chopped cilantro
Instructions
- Chop the cooked shrimp in half, if desired keep a few whole to garnish.
- Combine diced onions, radishes, bell pepper, celery, eggs, shrimp, ½ of the lime juice and aioli or mayonnaise in a bowl, mix well. Can be kept refrigerated until ready to use.
- Taste and salt/pepper if necessary.
- Cut avocados in half, remove seed and peel carefully.
- Drizzle remaining lime juice over avocados, this help keep them from darkening too quickly.
- Use a spoon to stuff avocados with shrimp salad filling.
- Add any garnishes and serve immediately.
Notes
Serve with aji or hot sauce if you want to spice it up. Also, if you’re serving it as a salad and have any extra cilantro aioli you can serve this on the side as additional salad dressing.
Nico’s improvement suggestion was to make it spicier, but since I have a two year old testing the recipe as well I served the aji or hot sauce on the side. This can be served alone as an appetizer, or with lettuce and tomatoes as a salad. The shrimp salad filling can be prepared ahead; however, the avocados should be cut and peeled right before serving to avoid darkening. The shrimp salad is also excellent on its own and also makes a great filling for sandwiches.
Step by step preparation photos for avocados stuffed with shrimp salad:
Nanette says
August 27, 2014 at 1:31 pmI really enjoyed this, it was so delicious. My boyfriend does not eat mayo, can I substitute it for something else?
You could use additional lemon/lime juice and a bit of olive oil in place of the mayo. You can also try with some sour cream or plain yogurt. Since the mayo also has cilantro and garlic, you can add a bit of these if you like to the cream or lemon juice mix.
Henry says
July 14, 2014 at 4:11 pmJust discovered your blog today by pure accident and its now ashame that i didn’t find it much earlier. The blog is most excellent, the photo captions of the recipes are awesome and easy to follow. Im not Ecuadorian, but Caribbean. And I can surely find a way to blend your Ecuadorian recipes with Caribbean flair with these awesome recipe. I’m finding more creative use of Avocado here than anywhere else i can remember and thats just awesome. As i love shrimp greatly. This recipe with surely knock out guest visiting.
Will definitely make that Shrimp Salad ahead of time and the Avocado at the last minute.
Mabel says
February 6, 2013 at 4:30 amCould you make the shrimp salad a day ahead? Does it taste better if it sits overnight or does it need to be eaten immediately?
Laylita says
February 6, 2013 at 7:39 amIt can be made ahead of time (kept refrigerated) and does taste better if it has some time to allow the flavors to blend.
Mlmiller says
February 4, 2013 at 4:38 pmDelish! Made this tonight using the mayo for the aioli. Loved it!
Jim Peoples says
January 26, 2013 at 7:13 pmReally enjoyed this recipe. Paired it up with chicken curry. I like the blend of the cilantro with the celery and shrimp. Great idea!
Hannah F says
August 17, 2009 at 2:40 pmDo you use Hass or Florida avocados?
Either will work.
Jerry says
January 26, 2009 at 3:58 pmI had these, but they were coated in cheese, dipped in batter and deep fried. Any idea how to do this?
Hi Jerry – Never tried them dipped in batter and deep fried, but I love anything with avocado and it sounds good.
city says
January 8, 2009 at 12:35 pmi just found your site and wow. for shame i havent found it earlier. im def gonna try some of these. stay up.
Candice C says
September 11, 2008 at 12:25 amI was looking for an awesome avacado/shrimp appetizer for my boyfriend and I, and I’m pretty sure this is it! This sounds and looks wonderful! Can’t wait to make.
Laylita says
June 30, 2008 at 11:42 amHi Nate – Thanks, yes, I usually slice the avocados lengthwise, remove the seed and then peel off the skins.
Hi Becky – Yes, the lime juice will keep the avocados from oxidizing, but even then this is one of those dishes where you want to cut and peel the avocados right before serving.
Becky says
June 27, 2008 at 3:53 pmthis dish sounds delicious! the colors of the shrimp against the green of the avocado is pretty. though i worry about the avocado oxidizing – i guess that can be prevented by squirting on a little lemon juice.
Nate says
June 27, 2008 at 3:24 pmAbsolutely beautiful. Do you have to take the avocados out of the skin?
margarra says
March 3, 2008 at 3:52 pmImpresionante este plato y tus fotos son un fiesta para los sentidos!!!, felicitaciones por tu blog!!!