Description
A delightful and healthy recipe featuring creamy avocado halves stuffed with a flavorful mixture of tender shrimp, fresh herbs, and a hint of smoked paprika. Perfect as a light lunch or appetizer, this recipe combines quick cooking and fresh ingredients for a nutritious and satisfying dish.
Ingredients
Scale
Shrimp
- 1/2 pound medium shrimp (thawed, peeled, tails removed)
Avocado Mixture
- 4 avocados (cut into halves and pitted)
- Juice of 1/2 lime
- 1 tablespoon fresh cilantro (chopped)
- 1/2 tablespoon fresh chives (chopped)
- Smoked paprika (to taste)
- Salt & pepper (to taste)
Instructions
- Cook the Shrimp: Bring a medium salted pot of water to a boil. Add the shrimp and cook for 3-4 minutes until they turn pink and are cooked through, being careful not to overcook them.
- Prepare Ice Bath: Prepare a bowl filled with ice water and ice cubes to cool the shrimp immediately after cooking.
- Scoop and Mash Avocado: Scoop out most of the avocado flesh into a medium bowl. Mash it together with lime juice, cilantro, chives, and smoked paprika until well combined.
- Cool Shrimp: Drain the shrimp from boiling water and immediately transfer them to the ice bath. Let them cool for a few minutes, then drain and pat dry with paper towels.
- Combine Shrimp and Avocado Mixture: Roughly chop the cooled shrimp and fold them into the mashed avocado mixture. Season with salt and pepper to taste, adding a generous amount of salt for best flavor.
- Stuff Avocado Halves: Divide the shrimp and avocado mixture evenly between the 4 avocado halves, filling each cavity nicely. Serve immediately for best freshness.
Notes
- Do not overcook the shrimp to keep them tender and juicy.
- Use fresh herbs for optimal flavor.
- Serve immediately to prevent the avocado from browning.
- Adjust seasoning to taste, especially the salt level.
