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Shrimp Stuffed Avocado

Zola on

½ pound of small, cooked shrimp (31-40 count); I take the tails off and cut them into thirds your favorite meat rub or spice mix, for this one I use approx ½ tsp Cajun or Mexican
1 Tbl of ghee or butter
2 Tbl of plain yogurt or mayo
4 green onions, diced (white and light green parts only)
½ red bell pepper, diced
1 Tbl of Worcestershire sauce
grated black pepper to taste
a dusting of garlic powder
grated sea salt to taste
1 ripe avocado, halved, take out the pit and toss.


The first thing I do is prep the avocado. Slice off a little bit of the bottom of each side so they lay flat. Then grate a little sea salt over the cut side and set aside.

This all comes together really fast, so if you want your shrimp warm as you serve, have everything ready to go. If you don’t care, (and it tastes great any temp) just follow along and you’ll still be happy.

In a medium bowl, add your diced onion and bell peppers. Mix with the yogurt, Worcestershire, garlic, and pepper. Set aside for the moment.

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For the shrimp:

Take out a saute pan. Add the ghee or butter and melt. Add the shrimp pieces. Dust with the rub or spice mixture. The shrimp are already cooked, so I just toss them around so they get hot. Toss the shrimp into the bowl with the dressing mixture. Toss until fully combined.

Put your avocados on plates. Top with the shrimp mixture. The extras will cascade off the sides. This is a good thing.

Serve and Enjoy!



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