What’s In The Shrimp Stuffed Avocados?
I love Ceviche and this recipe has many parallels, but it is served in an avocado, besides the mixture being used for avocados.
Before and with shrimp, it was about time I made beef taco stuffed avocados. This is how my daughter loved it as I did. In 15 minutes they're gluten-free, of course, fast, and ready.
We definitely think this is a meal, but before another meal inspired by Mexico, for those really fond of food you might have half as your appetite.
They are basic ingredients, but the flavors work amazingly well. You know that you could eat these with your toes in the sand with a margarita in your hand on the beach in Mexico.
For this recipe you’ll need:
- Lime juice
- Salt and pepper
- Hot sauce, optional
What Kind Of Shrimp To Use?
I used 40-50 count for this recipes that I had cleaned, cooked and chased at my grocery shop from the fish and seafood counter.
I used 40-50, which is 40-50 per pound. I didn't want to clean myself from 4o to 50 shrimp. Thank you not.
But for this recipe you should still use smaller shrimp, so it's a rare case where shrimps are not better but too large a with smaller shrimps, an Avocado and everything else.
The money for big and beautiful just serves no purpose in halving them or cutting them off. For home-made Coco Shrimp, save your huge ones.
But their texture is a little weird for me so I'm not going that road. I'm sure you can use frozen that cooks according to the package instruction.
I would suggest boiling cleaned for 1 minute and plunge them immediately in an ice bath if you cook fresh instead of cheating from the butcher counter. Small cook extremely easily and eat them all the time. The washing, not the preparation, of the shrimps is time and energy.
What Kind Of Avocado To Use?
Before our world turned upside down or the ingredients were difficult to obtain, please remember that I made this recipe.
That said, I used two extra-large (jumbo) hate attorneys, half of which I had. I had 4 halves and I have 2 half serving, so this recipe is good for two, but it obviously doubles, etc.
Normally, these attorneys aren't able to survive the law at the present time, because they're so much bigger than normal attorneys, they cost $2.99 each in my groceries.
I recommend three, or six pieces, if you are using a more common avocado in size.
You want to make the avocados mature, but they are not mature. Except money.
I have to wait a few days or even sometimes a week to ripen them up and it's typically no issue with too many poor avocados. My food stores prefer to sell rocky avocados (and Trader Jose are even harsher). But only mention this if your hands are super ripe. Make this guacco. Make this guacco.
Such sticky avocados have a lot of versatility with regard to the ingredients, like their relative Ceviche.
Ideas for replacement include:
- Take any additional tortilla chip filling.
- I've been using Roma tomatoes but cherry or other varieties are all right.
- I used a cucumber in English, but regular cucumber is all right.
- Attach some colored bell peppers.
- Add jalapeños diced fresh.
- Add a half can of green chilies with fire roast.
- Or try Huichol or one of the thousands of varieties, I used Cholula hot sauce. As I wrote, I did not find this to be too spicy even with two cubicles Cholula but do not taste or reduce it to heat sensitivity.
- Omit them and do it without for the hateers like my mom. This is how she does it!
Shrimp Stuffed Avocados
Stuffed Avocados-if you like ceviche, you will love these EASY Avocados stuffed with a blend of shrimp, tomatoes, cucumber, red ... plus a touch of warm sauce!! The shortcut is time-saving and they're ready without hassle in 15 minutes!
- Prep Time 15 minutes
- Cook Time 2 minutes
- Total Time 17 minutes
- 1 pound small shrimp, cooked (40 to 50 count; Tip - To save time, buy cleaned, cooked, and chilled 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
- Put all the ingredients in a large bowl (If you have raw shrimp, I would suggest to boil cleaned 1 minute or before finishing and place them in an ice bath to refresh), and blend. As far as the Avocados are concerned, the area should be expanded and hollow to fill half the Avocados so that it can be added but you do not want them absolutely clean. Drain about 50% of the flesh and blend it in the mixture.
- Add extra salt, pepper, lime juice, hot to taste and apply it as you want (2 table cubes I added, but it wasn't too spicier to our taste), etc.
- Spoon the mixture into the hole and serve as soon as possible. The best new recipe.
Yield: 2 Serving Size: 1
Amount Per Serving:
- Calories: 626
- Total Fat: 34g
- Saturated Fat: 5g
- Trans Fat: 0g
- Unsaturated Fat: 26g
- Cholesterol: 479mg
- Sodium: 2757mg
- Carbohydrates: 29g
- Fiber: 15g
- Sugar: 5g
- Protein: 57g