If you’re having a dinner party and want to wow your guests, try this refreshing shrimp stuffed avocados recipe.
It’s light, eclectic, creamy, and savory—perfect for an appetizer or a light entrée.
It’s straightforward to make, and the best of all, it’s an entirely guilt-free, Whole30 recipe that’s packed with vitamins and nutrients.
When buying shrimp, whether you’re at the supermarket or your local fishmonger, it’s always better to check out the frozen section rather than the “fresh” counter.
When harvesting shrimp, the fishermen instantly throw them in ice to freeze.
Immediately freezing them preserves the shrimps’ fresh flavor until thawed.
The “fresh” shrimp you usually see at your grocery is the same frozen shrimp in the store’s freezer that was just thawed for a definite amount of time, which means they aren’t as fresh as the frozen ones.
Unless you’re buying live shrimp stored in tanks at a seafood market or fresh out of the boat, then always choose the frozen shrimp.
Tips on peeling and deveining a shrimp
Peeling and deveining a shrimp is an easy skill anyone could do.
All you need is your paring knife, your dainty fingers, and you’re good to go.
First, remove the head by pulling or chopping it from the body.
Then, grasp the legs in your fingers and pull them off in clumps.
Once the head is removed, they can easily be detached from the body.
Starting from the upper end, slide your fingers under the shell and slowly pull it away from the body. Leave the tail as you wish.
To devein a shrimp, make a ¼ inch slit along the shrimp’s back using a paring knife.
You should see a black vein running along the surface of its back.
Using the tip of your knife, gently lift the vein and pull it away using your fingers.
Discard the vein immediately.
How to pick out ripe avocados
Picking out fresh, ripe avocados is easy if you know the tricks to get it right.
First, check its color.
A good, ready-to-eat avocado has a dark outer skin, but be careful to check for indentations as they may indicate bruising.
Then, place the avocado in the palm of your hands and gently squeeze to check the firmness.
Be careful not to use your fingertips in this step to avoid bruising the fruit.
If you feel that the avocado responds to gentle but firm pressure, then they are ripe and ready-to-eat.
Tips on cutting an onion
This recipe calls for diced onion, so you must know how to chop them up and not cry while doing it properly.
There are a lot of tips on how to avoid the tears when cutting an onion, but I’m only giving you the best one.
First off, make sure your knife is sharpened correctly.
This will ensure accuracy in your cuts, making the whole process easier.
Also, using a sharp knife means you’re slicing the onion rather than crushing it; hence, fewer tear-jerking enzymes waft off.
Then, 15 minutes before chopping your onion, put it inside the freezer to chill.
This step reduces the number of sulfoxides released into the air, which causes eye stings.
It’s also said not to have any effect on taste.
Tips on cilantro
Cilantro is a herb with a strong, pungent smell and flavor.
It’s most commonly used for many Latin dishes such as salsa, ceviche, and guacamole.
Asian dishes usually call for cilantro as well.
It can be used in soups, marinades, seasonings, and salads to add some fresh vibrancy.
As with many other herbs, you can maximize the flavor of cilantro by adding it at the last minute of any hot dish.
To properly prepare cilantro, you must first clean it with water to remove any residual dirt on the leaves.
Then, check to see if there are any wilted leaves and discard them immediately.
What to serve with shrimp-stuffed avocados?
Shrimp-stuffed avocados are already so good on their own, but you can pair them with a nice, cut-up Italian or Sourdough Bread (whichever’s available) for an added crunch.
A little tip: scoop out a small amount of the dish and put it on top of the sliced Italian or Sourdough bread before eating, and you will be amazed by how the varying textures mix so well together.
- 2 T. extra virgin olive oil
- 8 oz. Jumbo shrimp
- 2 t ground cumin
- Salt and pepper
- ¼ cup fresh lemon juice
- 2 large avocados
- 1 c. Fresh pineapple
- 1 T fresh pineapple juice
- 1 small red onion
- 3 T fresh cilantro
- Prepare the shrimp – Peel and devein the shrimp. Pat dry with a paper towel.
- Prep the ingredients – Take 1 cup of fresh pineapple slices and cut them in small chunks. Take a small red onion and dice it to small pieces. Take the stems of 3 tablespoons of fresh cilantro, round them in a bunch, and roughly chop.Heat a medium-sized skillet to medium temperature. Add 2 tablespoons of olive oil.
- Cook the shrimp – Toss the shrimp in the skillet and add 2 teaspoons of ground cumin and salt and pepper to taste — Cook for at least two to three minutes.
- Finish the shrimp – Turn off the heat from the pan and add 2 tablespoons of lemon juice. Stir the pan to combine and transfer the shrimp to a bowl. Cover the bowl with a plastic wrap and put inside the fridge to chill.
- Prep the avocados – Cut the avocados in half lengthwise. Remove the seed and score the flesh from inside the shell in evenly-spaced crosswise and lengthwise rows to produce equal-sized chunks.Using a big spoon, scoop out all the flesh from the shell and transfer into a bowl. Pour the remaining lemon juice in the bowl to prevent the avocado flesh from browning. Wash the avocado shells and pat dry. Set them aside for serving later.
- Prepare the stuffing – In a large, non-reactive bowl, gently combine the avocado flesh, pineapple slices, cilantro, and onion. Remove the chilled shrimp from the fridge and chop them in regular, bite-sized pieces. Fold the shrimp into the avocado-pineapple mixture. Pour 1 tablespoon of fresh pineapple juice, and season with salt and pepper.Using a large, wide spoon, scoop the shrimp-avocado mixture inside the reserved avocado shells as shown in the image above.
- Serve immediately and enjoy!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 356Total Fat: 23gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 120mgSodium: 657mgCarbohydrates: 26gFiber: 8gSugar: 13gProtein: 16g
This shrimp-stuffed avocado recipe is one example that a Whole30 meal plan doesn’t have to be boring.
It’s incredibly easy to make, looks impressive, and will surely make you the star of your summer or dinner party.