Shrimp Stuffed Avocado (Aguacate Relleno con Camarones)
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This delicious shrimp stuffed avocado is made with ripe avocado halves filled with tasty shrimp salad. The salad is prepared with shrimp, red onion, radish, bell pepper, celery, and a homemade cilantro mayo or aioli.
The first time I tasted a shrimp stuffed avocado boats, called Aguacates Rellenos con Camarones in Spanish, I 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, except when 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 decided to experiment until I could get it just right.
My husband´s request was to make it spicier, so if you prefer you can some diced jalapeños to the shrimp salad or to cilantro aioli sauce. I prefer to serve it with some aji criollo hot sauce on the side, so that each person can add it if they want.
These Ecuadorian style shrimp salad stuffed avocado boats can be served alone as an appetizer. You can serve them on top of lettuce or salad green and sliced radishes or tomatoes as a salad.
The shrimp salad filling can be prepared ahead. However, it is best to cut and peel the avocados right before serving to avoid darkening. I like to peel the avocados both for quality control and also because I am not a fan of serving them in the skins (everything on the plate should be edible). The shrimp salad is also excellent on its own and makes a great filling for sandwiches, arepas or patacones.
Shrimp Stuffed Avocados (Aguacate Relleno con Camarones)
Ingredients
- 4-5 firm but 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 mix regular mayonnaise with chopped cilantro, garlic and lime
- Lime juice from 1 lime
- Salt/pepper to taste
Optional garnishes:
- Chopped lettuce sliced tomatoes and chopped cilantro
Instructions
- Chop the cooked shrimp in half, if desired keep a few whole ones to garnish.
- Combine diced onions, radishes, bell pepper, celery, eggs, shrimp, ½ of the lime juice, and the 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
Step by step preparation photos for avocados stuffed with shrimp salad:
Additional stuffed avocado recipes to try:
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Delish! Made this tonight using the mayo for the aioli. Loved it!
Really enjoyed this recipe. Paired it up with chicken curry. I like the blend of the cilantro with the celery and shrimp. Great idea!
Do you use Hass or Florida avocados?
Either will work.
I 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.
i just found your site and wow. for shame i havent found it earlier. im def gonna try some of these. stay up.
I 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.
Hi 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.
this 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.
Absolutely beautiful. Do you have to take the avocados out of the skin?
Impresionante este plato y tus fotos son un fiesta para los sentidos!!!, felicitaciones por tu blog!!!