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shrimp salad
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Shrimp Salad Stuffed Avocados

Delicious mix of flavors. For a spicier version, add 1 or 2 tablespoons diced jalapeno peppers.
Course Appetizer, Dinner, Fish, Lunch, Main Course, Salad, Side Dish
Cuisine All-American
Keyword avocado, Salad, shrimp
Servings 4 servings
Calories 257kcal
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 2 firm ripe avocados
  • 1/2 lb medium sized cooked shrimp
  • 2 tablespoons diced shallot or red onion
  • 2 tablespoons diced radishes
  • 2 tablespoons diced red bell pepper
  • 2 tablespoons diced celery
  • 1 hard-boiled egg, diced
  • 2-4 tablespoons olive oil mayonnaise
  • 1 teaspoon lime juice
  • 1/2 teaspoon dried dill weed
  • salt and pepper to taste
  • Chopped lettuce or Baby Spinach

Instructions

  • Cut the cooked shrimp into thirds.
  • Combine diced onions, radishes, bell pepper, celery, eggs, shrimp, lime juice, dill weed and mayonnaise in a bowl, mix well. Refrigerated one hour. Taste and season with salt and pepper.
  • Cut avocados in half, remove seed and peel carefully. Use a spoon to stuff avocados with shrimp salad filling.
  • Serve immediately on a bed of chopped lettuce or baby spinach.

Nutrition

Serving: 1g | Calories: 257kcal | Carbohydrates: 11g | Protein: 15g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 185mg | Sodium: 523mg | Potassium: 602mg | Fiber: 7g | Sugar: 2g | Vitamin A: 370IU | Vitamin C: 20.2mg | Calcium: 100mg | Iron: 2.1mg