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Paul

Shrimp Salad Stuffed Avocado: A Creamy Delight!

A delicious and creamy shrimp salad served in ripe avocado halves, perfect for a light meal or appetizer.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 ripe avocados
  • 1 pound cooked shrimp peeled and deveined
  • 1/2 cup diced celery
  • 1/4 cup diced red onion
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

  1. Cut the avocados in half and remove the pits. Scoop out a little bit of the flesh to create a larger cavity for the shrimp salad. Set the avocado halves aside.
  2. In a large bowl, combine the cooked shrimp, diced celery, diced red onion, mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Mix well until all ingredients are evenly coated.
  3. Spoon the shrimp salad mixture into each avocado half, filling them generously.
  4. Garnish with fresh parsley and serve immediately, or chill in the refrigerator for 30 minutes before serving for a refreshing touch.

Notes

  • For a spicy kick, add a few dashes of hot sauce or some diced jalapeños to the shrimp salad mixture.
  • Substitute the shrimp with canned tuna or chicken for a different protein option.