Avocado Stuffed With Shrimp

Avocado Prawn is prawn cocktail dish. A.K.A Shrimp Stuffed Avocado. This is a throw back appetizer from the 70’s & 80’s where shrimp/prawns were served in a creamy sauce piled high in a ripe avocado served in its skin.

It’s an easy recipe to prepare as an appetizer, small plate, snack, or a light lunch. Avocado shrimp is simple to make, and yet the main points for success are to marinade the shrimp so that each shrimp is bursting with flavor. I think it’s best to use shrimp that has been steamed, rather than boiled or fried. But any method used to cook the shrimp will work.

Marinade the shrimp for a couple of hours. But no longer than 12 hours, as acid from the lemon and other ingredients can cause the shrimp to breakdown and become mushy. You also need large or extra large avocados for this recipe. NOTE: They need to be ripe, but not overly soft. And they need to be bruised and blemish free.

One avocado makes 2 servings. This is a basic recipe that can be used for 1-1.5 lbs. of medium shrimp and it makes 6-8 servings.

Course Appetizer, Lunch, small plate, Snack

Cuisine British, British fusion

Keyword avocado, creamy dressing, easy starter, shrimp

Prep Time 10

Marinating 2

Total Time 2 10

Servings Servings

Calories 362kcal

Author Dr. Wendy Dearborne

Equipment

Whisk
Bowl with tight fitting lid
Measuring cups and spoons
Cutting board
Knife

Ingredients

1-1.5 lbs. shrimp size U/31-40 peeled, deveined and defrosted. Rinsed and patted dry.
3-4 large ripe avocados washed and patted dry

Sauce

1/2 cup mayonnaise
2 tbsp ketchup
1/2 juice lemon
1 tsp Worcestershire sauce
1 tbsp Zest 1 lemon
1 tsp Dijon mustard
1-2 cloves finely minced garlic
1 tsp finely minced green onion with the green tops reserved for garnish
1 tsp bourbon or brandy optional
1/8 tsp rose or orange blossom water optional
1/4 tsp smoked paprika
1 tsp Kosher salt or to taste
1 tsp White pepper or to taste black pepper if you don't have white

Garnish

1 whole lemon or lime cut into wedges

Instructions

Mix all the sauce ingredients together thoroughly. Add the prepared shrimp, and mix so each shrimp is coated with the sauce. Cover a with tight fitting lid or Saran wrap and refrigerate for 2-12 hours.
When ready to serve, cut the avocado in half, lengthwise. Scoop out some of the avocado flesh (you can get more shrimp in that way) and then sprinkle the cavity with a little kosher salt, fresh cracked black pepper, and a spritz of fresh lime juice.
Remove the marinaded shrimp from the refrigerator and mix well.
Fill the avocado cavity to just over flowing with the marinaded shrimp, and garnish with green onion tops, and a wedge of lemon or lime, and serve immediately.

Notes

Avocados

I usually buy more avocados than I need in case some are discolored, and blemished when cut open.

Do not cut the avocados until you are ready to serve. They will oxidize and turn black if cut and they sit for a long time before filling and serving.

Shave a small piece of the skin off the bottom of the avocado so it will sit straight on the plate and not lean, wobble or tip over. Don't make a whole in the avocado when shaving some of the skin off as this will cause your sauce to leak out over the plate.

Substitutions

You can prepare this recipe with garlic or basil based mayonnaise. Garnish with mint or herbs of your choice. Use fruit zest, and juice of your choice like orange, grapefruit etc. Add half a small diced Granny Smith or pear for extra crunch. Add finely diced chili peppers for a spicy kick.

Other Fillings

This recipe can be substituted with smoked, or broiled salmon, crab, steamed mussels, chicken, turkey, ham, tofu, mushrooms, and vegetables.

Nutrition