Shrimp and Salsa stuffed California Avocado

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 Shrimp and Salsa stuffed California Avocado

Developed as part of the 2012 California Avocado Week at Downtown Disney District (Anaheim, CA)


Serves: 6
  Fresh California Avocados (ripe but still firm)
  21/25 large shrimps, shell on
cups  Mangos chopped
1/4  cup  Red Onions chopped
Tbsp.  lime juice
Tbsp.  Fresh seeded Jalapeno Pepper finely chopped
  Pinch Kosher salt to taste
Tbsp.  Cilantro chopped plus a few leaves for garnish

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


In a small sauce pan, place the shrimp and cover by half an inch with water. Bring the water to simmer and cook for 3-4 minutes, until the shrimp are pink and curled. Drain and rinse under cold water, then peel the shrimp. Chop roughly, place in a small bowl, cover and refrigerate. In a bowl, combine remaining ingredients and toss well. Adjust seasoning with lime juice and salt, to taste. Cover and chill one to two hours to allow flavors to melt. Add shrimp to salsa and toss to combine. Taste, and adjust seasoning as needed. Cut each Fresh California Avocado in half length wise. Remove the pit. Score each half, leaving the Fresh California Avocado in the shell. Divide the salsa among the six avocado halves, filling the cavity and mounting it up on top. Squeeze a little bit of lime juice over all and garnish with some cilantro leaves.

Alejandro Reyna

Recipe courtesy of Alejandro Reyna – La Brea Bakery

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