Description
A refreshing and easy-to-make appetizer featuring ripe avocados stuffed with a creamy, flavorful shrimp salad. This no-cook recipe combines tender cooked shrimp with zesty lime, tangy Dijon mustard, and a hint of spice for a light and satisfying dish perfect for warm weather or quick entertaining.
Ingredients
Scale
Avocados
- 2 ripe avocados, halved and pitted
Shrimp Filling
- 1/2 lb cooked shrimp, chopped
- 1/4 cup mayonnaise or Greek yogurt
- 1 tsp Dijon mustard
- 1 tbsp lime juice
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- Salt and pepper, to taste
- 2 tbsp red onion, finely chopped
- 2 tbsp cilantro, chopped
Optional Toppings
- Hot sauce
- Diced tomatoes
- Extra lime wedges
Instructions
- Prepare the shrimp mixture: In a mixing bowl, combine chopped cooked shrimp, mayonnaise or Greek yogurt, Dijon mustard, lime juice, garlic powder, paprika, salt, pepper, finely chopped red onion, and chopped cilantro. Mix well until the ingredients are evenly incorporated and creamy.
- Prepare the avocados: Halve and pit the avocados. Optionally, use a spoon to carefully scoop out some of the flesh from the center to create more space for the shrimp filling.
- Stuff the avocados: Generously spoon the shrimp mixture into each avocado half, filling the hollowed center completely for a hearty portion.
- Add toppings and serve: Garnish with preferred optional toppings such as hot sauce, diced tomatoes, or extra cilantro. Serve the stuffed avocados immediately to enjoy their fresh flavor and texture.
Notes
- Use ripe but firm avocados to ensure they hold their shape when stuffed.
- Substitute Greek yogurt for mayonnaise for a lighter, tangier option.
- Adjust seasonings like garlic powder, paprika, and lime juice to taste.
- Serve immediately after assembling to prevent avocado browning.
- Leftover shrimp mixture can be refrigerated in an airtight container for up to 2 days.
