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Shrimp Stuffed Avocado

Sounds yummy! Avocados are grown here and there is imports, and if you have good friends that have a tree or were lucky enough to get some avocados, you can grow your own. On my to cook list. Seems like a lot of steps but this would come together quickly.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, Side
Cuisine American
Servings 4 servings

Ingredients
  

For the Shrimp

  • 500 grams shrimp, peeled, deviened, tail removed
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • salt and pepper, to taste
  • olive oil, as needed
  • 2 ripe avocados, halved, pitted, scopped whole

For the Mayo Dressing

  • 1 1/2 tablespoons mayo
  • 1 1/2 tablespoons Greek yogurt
  • juice from 1/2 lime, tiny Thai limes use 2-3
  • 2 tablespoons orange juice
  • 2 tablespoons red bell pepper, finely diced
  • 2 tablespoons yellow bell pepper, finely diced
  • 2 tablespoons red onion, finely diced
  • 1/4 teaspoon chili powder
  • salt and pepper, to taste

For the Lime Sauce

  • juice from 1 lime, tiny Thai limes use 3
  • handful fresh cilantro, finely chopped
  • 1 clove garlic, smashed and minced
  • splash red wine vinegar
  • splash olive oil
  • salt, to taste
  • lettuce leaves, for serving

Instructions
 

  • Add the shrimp to a bowl, season with the spices listed for the shrimp, add a splash of olive oil as well, let this marinate while you make the sauces.
  • Meanwhile, to make the Mayo Dressing, mix together the combining mayo, yogurt, juice of half a lime, orange juice, bell peppers, red onion, a dash of chili pepper, salt and pepper. Set aside.
  • For the Lime Sauce, combine cilantro, garlic, juice of one lime, a splash of red wine vinegar, olive oil, and salt in a blender. Or mix by hand. Set aside.
  • Cook the shrimp in a hot pan with a splash of olive oil, once they begin to brown slightly and turn opaque, turn them and cook for 1-2 minutes more. Remove from pan and place on paper towels to drain and cool.
  • While the shrimp is cooking, halve, pit, and scoop out the whole avocado from the skin using a large spoon. Place lettuce leaves on each plate, top with each piece of avocado.
  • When the shrimp has cooled, roughly chop and mix into the Mayo Dressing.
  • Fill avocados with the shrimp filling equally divided between the 4 pieces. Drizzle on the Lime Sauce, serve as an appetizer or side.

Notes

Shrimp prices can vary a lot, from farm raised to wild caught, choose wisely. Small White Shrimp from Tesco will cost about 80 Baht/500 grams. For 4 servings, this is about 60 cents per serving. Keep in mind, many of these ingredients can be locally sourced.
Adapted from an internet recipe.