Go Back
shrimp salad
Print

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.