This shrimp salad stuffed avocado is loaded in flavor, super easy to make and very healthy. It is kind of a shrimp ceviche inside of an avocado on a bed of greens. This is a great light meal.
Two recommendations when you are cooking shrimp. First, and very important, please make sure you have removed the black vein that runs down the back, This is a poop sac which is gritty and changes the flavor of your shrimp. Second, do not overcook it. Shrimp cooks fairly quickly (5 minutes tops). If you do overcook it, you will end up with rubbery shrimp. Once it is ready remove it quickly into a bowl of iced water.
Feel free to add more lime juice to this if you would like and be careful with the salt as shrimp has its own sodium. Don’t over do it.
If you would like to make a shrimp salad stuffed avocado with mayonnaise
here is a recipe for you.
Shrimp Salad Stuffed Avocado
FOR THE SHRIMP –
1 bay leaf
1/2 teaspoon black peppercorns 1/2 pound deveined and peeled shrimp
Bring a pot of water to a boil with the lime, bay leaf and peppercorns. Add the shrimp.
Cook until the shrimp is no longer opaque and starts to curl a bit — about 5 minutes. Remove into a bowl of ice water.
Tear off the tails and chop into small pieces.
FOR THE SALAD –
2 tablespoons finely diced red onion
1 lime (you can use more if you want)
2 tablespoons chopped cucumber
1 tablespoon chopped cilantro
1 medium tomato — chopped
1 teaspoon olive oil
Place the onions in a bowl and cover with juice from the lime. Allow the onion to sit in the lime juice for a few minutes. This will make the flavor less strong.
Add all of the other ingredients and mix well.
FOR THE AVOCADO –
Half the avocado and peel it. Place it on a bed of greens and drizzle some lime juice and salt on top.
Fill the cavity with the shrimp salad. Make sure to drizzle some of the juice that is left over in the bowl.
Serve and enjoy!