Shrimp Avocado Boats
Shrimp Avocado Boats
Ingredients
For the Base
- 2 avocados, ripe, halved and pitted
- 1/2 cup avocado flesh, scooped from the boats
For the Seafood
- 8 ounces cooked shrimp, peeled, deveined, and chopped
For the Fresh Filling
- 1 tomato, small, finely diced
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh cilantro, chopped
For the Dressing and Seasoning
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For Finishing
- 4 lime wedges, for serving
Instructions
- 1
Prepare the avocado boats: Cut the ripe avocados in half lengthwise and carefully remove the pits. Using a spoon, gently scoop out about 1/4 cup of flesh from each avocado half to create a deeper cavity, being careful to keep the avocado shells intact. Chop the scooped avocado flesh and set it aside.
⏱️ 5 min
- 2
Mix the filling: In a medium mixing bowl, combine the chopped cooked shrimp, finely diced tomato, finely chopped red onion, chopped fresh cilantro, and the reserved chopped avocado flesh.
⏱️ 3 min
- 3
Season gently: Add the olive oil, fresh lime juice, garlic powder, salt, and black pepper to the bowl with the filling ingredients. Gently toss all the ingredients together until well combined, being careful not to mash the avocado too much, allowing it to remain slightly chunky.
⏱️ 2 min
- 4
Fill the boats: Spoon the shrimp and avocado mixture generously back into the prepared avocado halves. You can pile the mixture slightly on top to create a full and appealing presentation.
⏱️ 3 min
- 5
Serve fresh: Arrange the filled avocado boats on a serving platter. Just before serving, squeeze fresh lime juice from the lime wedges over each avocado boat to enhance the flavors. Enjoy immediately while everything is bright and fresh.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Shrimp Avocado Boats
For the Base
- 2 avocados, ripe, halved and pitted
- 1/2 cup avocado flesh, scooped from the boats
For the Seafood
- 8 ounces cooked shrimp, peeled, deveined, and chopped
For the Fresh Filling
- 1 tomato, small, finely diced
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh cilantro, chopped
For the Dressing and Seasoning
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For Finishing
- 4 lime wedges, for serving
Instructions
- 1
Prepare the avocado boats: Cut the ripe avocados in half lengthwise and carefully remove the pits. Using a spoon, gently scoop out about 1/4 cup of flesh from each avocado half to create a deeper cavity, being careful to keep the avocado shells intact. Chop the scooped avocado flesh and set it aside.
⏱️ 5 min - 2
Mix the filling: In a medium mixing bowl, combine the chopped cooked shrimp, finely diced tomato, finely chopped red onion, chopped fresh cilantro, and the reserved chopped avocado flesh.
⏱️ 3 min - 3
Season gently: Add the olive oil, fresh lime juice, garlic powder, salt, and black pepper to the bowl with the filling ingredients. Gently toss all the ingredients together until well combined, being careful not to mash the avocado too much, allowing it to remain slightly chunky.
⏱️ 2 min - 4
Fill the boats: Spoon the shrimp and avocado mixture generously back into the prepared avocado halves. You can pile the mixture slightly on top to create a full and appealing presentation.
⏱️ 3 min - 5
Serve fresh: Arrange the filled avocado boats on a serving platter. Just before serving, squeeze fresh lime juice from the lime wedges over each avocado boat to enhance the flavors. Enjoy immediately while everything is bright and fresh.
⏱️ 2 min