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Shrimp Stuffed Avocados

Posted on December 19, 2011.



3 whole avocados
1 lb cooked baby shrimp, peeled and de-veined
2 tablespoons fat free or light mayonnaise
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon Italian parsley, minced
Salt and pepper


In a large bowl, thoroughly mix the shrimp, mayo, lemon juice, and olive oil. Cover and place in the refrigerator for at least one hour until fully chilled.

Add parsley, salt and pepper to shrimp mix.

Cut the avocados in half, leaving the shell intact and removing the seed. Remove just enough avocados from the center to create a ´bowl.´

Scoop the shrimp mix into the avocado bowls. Dish can be covered and refrigerated for up to one hour before serving.


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Posted By: Chief Foodie Officer