Shrimp Salad stuffed avocados

5 from 1 vote

Shrimp salad stuffed avocados are the best grab-and-go summer lunch or dinner option. Buttery avocados, shrimp, apple, and tarragon come together in perfect harmony.

Prep Time30

Cook Time3

Total Time33

Course: Salad

Cuisine: American

Servings: servings

Calories: 511kcal

Author: Mike Cleavenger

Ingredients

Poaching Liquid

1 gallon water
1 celery rib
1 carrot chopped
1 tablespoon black peppercorns
2 garlic cloves
1 lemon juiced, sliced
1 bundle parsley stems

Shrimp Salad

1 pound 16/20 shrimp
½ English cucumber peeled, seeded, diced
½ apple peeled, diced
½ cup red onion diced
½ red bell pepper diced
2 teaspoons tarragon chopped
1 lime juiced
2 tablespoons mayo
½ teaspoon salt
4 avocados halved

Instructions

Make ice bath. Fill a large bowl full of water and a lot of ice.
In a large saucepan, combine all the ingredients for the poaching liquid. Bring to a simmer and add the shrimp.
Cook shrimp for 2-3 minutes or until pink. Immediately transfer the shrimp to the ice bath to chill.
Once the shrimp are completely chilled, drain the water away from the shrimp in a colander.
Cut the shrimp into bite-size pieces and set them aside.
In a large mixing bowl combine shrimp, cucumber, apple, red pepper, red onion, tarragon, mayo, lime juice, and salt. Mix well.
Cut the avocado in half lengthwise and remove a little bit of the flesh with a spoon. Stuff the shrimp salad into the avocado. Enjoy!

Notes

Poach the shrimp. In any shrimp salad, gently poached shrimp is the best. Baking, broiling, or sautéing don't achieve the same result. Poaching the shrimp brings out the pink color and plump texture of the shrimp.

Make the poaching liquid flavorful. Sure you could just cook the shrimp in water but you are missing out on so much flavor. The name of this poaching liquid is called court bouillon. In French cuisine, they use this poaching liquid to cook fish and shellfish. Water, veggies, garlic, white wine, lemons, and herbs are used in this liquid gold.

Get your ice bath in place. I can't tell you how many times I have overcooked my shrimp because I waited until the end to grab my ice bath. When the shrimp turns to that beautiful pink color chill immediately.

Select the right avocados. Press the top of the avocado near the stem to check its softness. It should feel not hard and not soft somewhere in between is the sweet spot.

Nutrition