Shrimp Stuffed Avocados – If you like ceviche, you’re going to LOVE these EASY avocados stuffed with a mixture of shrimp, tomatoes, cucumber, red onions, and more – plus some hot sauce for a touch of heat!! There’s a time-saving shortcut so these are ready in 15 minutes with no fuss!!
1 pound small shrimp, cooked (40 to 50 count; Tip - To save time, buy cleaned, cooked, and chilled shrimp from your grocery store butcher area)
1 medium Roma tomato, diced very small
1/3 medium English cucumber, diced very small
1/3 cup red onion, diced very small
1/4 cup fresh cilantro, finely minced
2 to 3 tablespoons lime juice
1/2 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
hot sauce, to taste (I used 2 tablespoons Cholula; or try Huichol)
2 extra-large avocados or 3 average sized, halved and with about 50% of the flesh scooped out and put into the mixture
INSTRUCTIONS LEARN MORE
To a large bowl, add all the ingredients (If you're using raw shrimp, I recommend boiling cleaned shrimp for 1 minute or until just done, and setting in an ice bath to chill) and stir to combine. As it pertains to the avocados, you want to widen and somewhat hollow out the area to fill the avocado halves so there's space to add the shrimp mixture, but you don't want them totally clean. Scoop out approximately 50% of the flesh and stir this into the shrimp mixture.
Taste the mixture and as desired, add additional salt, pepper, lime juice, hot sauce (the 2 tablespoons I added gave it a kick but it wasn't overly spicy for our tastes), etc. to taste.
Spoon the mixture into the hollowed out avocados and serve immediately. Recipe is best fresh.
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