Description
Creamy Shrimp Salad Stuffed Avocados blend Mediterranean coastal charm with fresh, zesty ingredients. Succulent shrimp nestled in ripe avocado halves offer you a light, protein-packed meal perfect for summer gatherings.
Ingredients
Scale
Protein:
- 1 pound (454 grams) shrimp, peeled and deveined
- 4 ripe avocados
Fresh Herbs and Aromatics:
- 4–5 sprigs fresh parsley
- 4–5 sprigs fresh dill
- 4 garlic cloves
- 2 tablespoons (30 milliliters) fresh chives, minced
- 2 lemons
Mixing and Seasoning:
- 1/2 cup (120 milliliters) mayonnaise
- 3 tablespoons (45 milliliters) sour cream
- 1/3 cup (53 grams) celery, diced
- 1/3 cup (50 grams) cucumber, diced
- 1/4 cup (40 grams) red onion, diced
- 1/2 teaspoon (2.5 grams) sugar
- Salt and pepper to taste
- Chili powder (optional)
Instructions
- In a pot, combine water with lemon, garlic, herbs, and salt. Bring to a rolling boil over high heat.
- Gently drop cleaned shrimp into boiling liquid. Cook for 1-3 minutes until they turn vibrant pink and curl slightly.
- Immediately transfer shrimp to an ice bath to halt cooking process. Drain and pat dry with paper towels.
- Finely dice cooled shrimp into uniform bite-sized pieces.
- In a mixing bowl, combine diced shrimp with mayonnaise, sour cream, finely chopped celery, cucumber, red onion, chives, lemon zest, fresh lemon juice, and a touch of sugar.
- Season shrimp mixture with salt, pepper, and desired herbs for enhanced flavor profile.
- Slice ripe avocados in half lengthwise and carefully remove pit.
- Using a spoon, delicately scoop out avocado flesh, maintaining the shell’s structural integrity.
- Trim a thin slice from the bottom of each avocado half to create a stable base for serving.
- Brush avocado surfaces with fresh lemon juice to prevent browning and enhance citrus notes.
- Generously fill each avocado half with prepared shrimp salad, mounding slightly.
- Optional: Dust with chili powder for a subtle heat and vibrant color.
Notes
- Select fresh, high-quality shrimp for the best flavor and texture in the salad.
- Avoid overcooking shrimp to prevent rubbery and tough meat; watch carefully during boiling.
- Chill shrimp quickly after cooking by placing in an ice bath to stop the cooking process and maintain tenderness.
- Use ripe but firm avocados that hold their shape when stuffed and don’t turn mushy.
- Replace mayo with Greek yogurt for a lighter, protein-rich version of the salad.
- Add diced jalapeños or hot sauce for extra kick if you enjoy spicy flavors.
- Make this dish gluten-free by ensuring all ingredients are certified gluten-free.
- Prepare salad ahead of time and store in refrigerator for up to 24 hours for meal prep convenience.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 500
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 40 g
- Saturated Fat: 7 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 10 g
- Protein: 20 g
- Cholesterol: 150 mg