Avocados seem to be one of those foods that you love or hate. I’m on the love side of the argument. Love the texture, love the flavor, love the versatility. Love, love, love! One of the things I love the most about them is that they pair so well with traditional Mexican flavors as well as shrimp, and this Shrimp Stuffed Avocados recipe combines both.
For a dinner party, these make a tempting starter. But, there’s no need for a special occasion to have them. Since these Shrimp Stuffed Avocados come together in a snap you could have them as a meal unto themselves. Avocados are nutrient-dense and contain monounsaturated fats – which can aid in lowering bad LDL cholesterol (American Heart Association).
Get the Shrimp stuffed Avocados Recipe
- 1 cup medium shrimp (tail off)
- A ripe avocado, halved
- 1 tablespoon olive oil
- 1 tablespoon corn starch
- ⅛ teaspoon onion powder
- 1 teaspoon chili powder
- ⅛ teaspoon cayenne pepper
- ¾ teaspoon garlic salt
- ⅛ teaspoon paprika
- ⅛ teaspoon cumin
- ¼ cup sour cream
- ¼ cup salsa
- ½ cup Monterey Jack cheese, shredded
- Lime and Cilantro (if desired)
- Add corn starch and dried spices (onion powder, chili powder, cayenne, garlic salt, paprika, and cumin) to a ziploc bag.
- Toss shrimp in bag and shake until each shrimp is well coated with the mixture.
- In a small frying pan, heat olive oil on medium high.
- Add shrimp mixture and cook until shrimp are pink (tossing frequently).
- Add sour cream and salsa and stir until well combined.
- Turn heat down to medium-low and continue stirring and allow to cook for another 5 minutes.
- Once cooked, halve avocado and remove seed.
- Spoon half of shrimp mixture into each half of the avocado.
- Cover with ¼ cup of Monterey Jack cheese per avocado.
- Transfer to foil-lined cookie sheet and broil in oven or toaster oven for 5-7 minutes until cheese is golden and bubbly.
- Garnish with lime and fresh cilantro if desired.
If you think they look lonely on your dinner plate, consider serving a side of re-fried black beans and Mexican rice with them. But for me, they cover all the bases all by themselves! Well, maybe a nice lime margarita on the side…