Description
This Easy Shrimp Stuffed Avocado recipe combines creamy avocado with tender shrimp tossed in a tangy mayonnaise and ketchup dressing. Ready in just 10 minutes, it’s a quick, light, and flavorful appetizer or light meal perfect for warm days or casual gatherings.
Ingredients
Scale
Ingredients
- 1 avocado
- 7 ounces small shrimp (cleaned fresh or frozen)
- 2 tablespoons mayonnaise
- 1 tablespoon ketchup
- 1-2 pinches salt, or to taste
- 1-2 dashes black pepper
- 2-3 tablespoons fresh Italian parsley, finely chopped
Instructions
- Cook the shrimp: Bring a pot of water to a boil and cook the shrimp until tender, approximately 2-3 minutes. Drain the shrimp and rinse under cold water to cool. Drain well and towel dry to remove excess moisture.
- Prepare the sauce: In a small bowl, combine the mayonnaise and ketchup until smooth and well mixed to create a tangy dressing.
- Prepare the avocado and mix: Cut the avocado lengthwise with a sharp knife and remove the pit carefully. Cut around the edges and slice the avocado into small cubes. Place the cubes in a medium bowl, add the cooled and drained shrimp along with the mayonnaise-ketchup mixture, then gently mix to combine. Season with salt and black pepper to taste.
- Assemble and serve: Spoon the shrimp and avocado mixture back into the empty avocado shells. Top with the finely chopped fresh Italian parsley. Serve immediately with fresh Italian crusty bread or a side salad for a delightful meal.
Notes
- Use fresh or properly thawed frozen shrimp for best taste and texture.
- Adjust salt and pepper according to your preference and dietary restrictions.
- Serve immediately to prevent the avocado from browning.
- This dish pairs excellently with crusty bread or a light green salad.
- You can substitute mayonnaise with Greek yogurt for a lighter variation.
