The Saffron Girl » A Paleo-Primal food & travel blog from Spain

Stuffed Avocado with Garlic Shrimp

During our travels this summer, we spent some time in The Netherlands; and one evening, we ate at a lovely restaurant in Lisse, near the beach. If you’ve ever eaten out in The Netherlands, you know that evening is prime time and usually quite expensive. On the up side, the food is generally fresh and delicious.

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And as usually happens with me, since I want to try everything that sounds intriguing or new, my eyes are bigger than my stomach… I ended up ordering an avocado appetiser and a full entree. Fortunately, the fish entree was normal Dutch portions, or else I would’ve had to leave it there or exploded. 😉

The appetiser was an avocado stuffed with shrimp and other ingredients, which I cannot recall. What I do know is that it was rather creamy. In Spain, a halved avocado stuffed with shrimp and/or ensaladilla is tapa that is very typical in Granada, where bars give you a free tapa with a paid drink. I can’t recall the last time I had a stuffed avocado, so the appetiser in Lisse tasted sublimely divine!

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In recreating this, I thought I would first steam the shrimp and use mayonnaise, to achieve the creaminess…but after messing up a batch of mayonnaise*, I changed my mind.

(*Mayonnaise is not that difficult to make. But my blender broke a couple of months ago, and instead of replacing it, we purchased a food processor that has a blender as well. However, this blender doesn’t work for making mayonnaise. I’ll have to resort to my mini-pimer -immersion blender- from now on. But today, I was too lazy to keep trying.)

Back to the avocado: Sometimes it’s actually good that things don’t work out. If they had, I wouldn’t have enjoyed this delicious combination.

How I came up with the idea? Simple. I love garlic shrimp, and that mixed with the natural creaminess of avocado is, for me,  just a perfect match.

You can use this recipe as an appetiser for 2 persons or a meal for one. I had the whole avocado as lunch… talk about ingesting a lot of good, healthy fats! 😉

Stuffed Avocado with Garlic Shrimp
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 1-2
Serves 1 as a meal, or 2 as an appetiser
Ingredients
  • 1 whole medium avocado
  • about 2 cups medium to large shrimp, raw or uncooked frozen (defrost prior to cooking)
  • 4-5 cloves garlic, minced
  • olive oil
  • coarse sea salt, to taste
  • freshly ground pepper, to taste
  • fresh parsley or cilantro, chopped
  • chili powder, optional
Instructions
  1. Half the avocado and take the pit out.
  2. Scrap out most of the meat, leaving a very thin layer to hold up the shell better. Set aside.
  3. Chop up the meat into squares and place in a bowl. With your hands, squish the squares a little bit, to crush some but so that most keep their shape. Set aside.
  4. In a pan, place about 2 tablespoons of olive oil, the minced garlic and the shrimp.
  5. Add a dash of coarse sea salt, and over low heat, cook just until the shrimp turn pink. Do not overcook, or they’ll be dry and hard.
  6. Pour the shrimp with garlic and olive oil into the bowl with the avocado pieces.
  7. Add some chopped parsley or cilantro and mix well. (If you want to incorporate some chili powder for extra flavour, do so now before mixing.)
  8. Spoon the mixture into the avocado shells, sprinkle with some freshly ground pepper, and garnish with additional parsley/cilantro if desired.
  9. Serve immediately.
  10. (I added a leftover, hardboiled quail egg as garnish, but it’s not essential to the recipe, of course.)

 

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  • MelissaAugust 18, 2013 - 21:13

    What kind of egg is in the photoReplyCancel

    • thesaffrongirlAugust 18, 2013 - 21:20

      Melissa, it’s a quail egg. I had one leftover from another recipe and wanted to eat it, so used it as a garnish. 😉ReplyCancel

      • KarenMay 3, 2015 - 21:25

        Haha, my first reaction was “where did she get those GIANT avocados?” before I realized that, of course, the eggs were not chicken eggs…ReplyCancel

        • The Saffron GirlMay 4, 2015 - 11:32

          Hi Karen,

          Hahaha.. yes, I’ve had a lot of comments regarding the quail eggs! That’s what happens when you try to use up a leftover as a prop that doesn’t really have anything to do with the recipe. 😉 Although I must say, I did eat it and enjoyed it. By the way, my friend from Cuba tells me that the avocados there are humongous, nothing like the little things we get elsewhere. So, maybe you weren’t that far off with your first reaction!
          Debra xxReplyCancel

          • danielOctober 29, 2015 - 00:54

            Holy avocado! Your Cuban friend wasn’t lying http://i.imgur.com/C1JxXys.jpg

          • The Saffron GirlOctober 29, 2015 - 11:46

            Haha.. what a difference, huh? The Cuban avocados are like large mangos or even bigger. Hope you enjoyed! Debra xx

        • MarnieMay 27, 2015 - 18:29

          Karen,
          If you have a “The Fresh Market” store near you they only sell those giant avocados and I promise you they are amazing. I usually buy 6 to 10 at a time and keep them refrigerated until ready to use then I pull out 2 & put them in the window to ripen! Have a wonderful day.ReplyCancel

          • The Saffron GirlMay 27, 2015 - 19:44

            Hi Karen,

            Thank you for the tip! I don’t have a Fresh Market near me… ;(
            You too, have a wonderful day and thank you for stopping by!
            Debra xx

  • NarcoAugust 20, 2013 - 02:14

    That was delicious! I used bacon grease instead of olive oil and omitted the salt. May have over done the garlic (I used 4 cloves of Giant garlic), but fortunately I LOVE garlic.
    Unless you like Garlic kisses, this is NOT a date night meal!ReplyCancel

    • thesaffrongirlAugust 20, 2013 - 07:20

      Haha.. that’s funny! Glad to hear you liked it! 😉ReplyCancel

  • Jess @ Crunchy Hot MamaAugust 22, 2013 - 05:04

    Um yum! I’m not sure if it gets any better than avocado AND shrimp 🙂 I can’t wait to try this, especially since I just picked up some shrimp. Now if I could only get the avocados to the right point before they go bad…ReplyCancel

  • […] 10. Stuffed Avocado with Garlic Shrimp This avocado is stuffed with garlic shrimp, so you’re not only getting a quality protein source, you’re getting plenty of fiber as well as healthy polyunsaturated and monounsaturated fats. The hard-boiled egg is just something she added to the recipe because she had it on hand, so don’t feel like you need to make up a batch of hard-boiled eggs just to make this. That’s one aspect of Paleo that is unlike other diet programs, use what you have and be resourceful rather than feeling like you have to stick to the recipe exactly as it’s shown. […]ReplyCancel

  • […] 10. Stuffed Avocado with Garlic Shrimp This avocado is stuffed with garlic shrimp, so you’re not only getting a quality protein source, you’re getting plenty of fiber as well as healthy polyunsaturated and monounsaturated fats. The hard-boiled egg is just something she added to the recipe because she had it on hand, so don’t feel like you need to make up a batch of hard-boiled eggs just to make this. That’s one aspect of Paleo that is unlike other diet programs, use what you have and be resourceful rather than feeling like you have to stick to the recipe exactly as it’s shown. […]ReplyCancel

  • […] 12. Stuffed Avocado with Garlic Shrimp Is it us, or do stuffed foods just taste better? Take this stuffed avocado, for instance, which is packed with garlicky shrimp. This recipe takes just a few simple ingredients—avocado, garlic, shrimp, heart-healthy olive oil, and seasonings—and turns them into a filling meal. Add a hardboiled egg as extra filling if you’d like. […]ReplyCancel

  • […] 12. Stuffed Avocado with Garlic Shrimp Is it us, or do stuffed foods just taste better? Take this stuffed avocado, for instance, which is packed with garlicky shrimp. This recipe takes just a few simple ingredients—avocado, garlic, shrimp, heart-healthy olive oil, and seasonings—and turns them into a filling meal. Add a hardboiled egg as extra filling if you’d like. […]ReplyCancel

  • […] Doesn’t it plate up so pretty? Give it a try! Avocado with Garlic Shrimp […]ReplyCancel

  • […] 12. Stuffed Avocado with Garlic Shrimp Is it us, or do stuffed foods just taste better? Take this stuffed avocado, for instance, which is packed with garlicky shrimp. This recipe takes just a few simple ingredients—avocado, garlic, shrimp, heart-healthy olive oil, and seasonings—and turns them into a filling meal. Add a hardboiled egg as extra filling if you’d like. […]ReplyCancel

  • […] 12. Stuffed Avocado with Garlic Shrimp Is it us, or do stuffed foods just taste better? Take this stuffed avocado, for instance, which is packed with garlicky shrimp. This recipe takes just a few simple ingredients—avocado, garlic, shrimp, heart-healthy olive oil, and seasonings—and turns them into a filling meal. Add a hardboiled egg as extra filling if you’d like. […]ReplyCancel

  • Dave BrockmanJanuary 3, 2015 - 03:58

    OK – being new to cooking especially avocado (don’t think I am dumb!)….are you supposed to eat the shells or just the stuffing parts? So glad I found this site!ReplyCancel

    • The Saffron GirlJanuary 3, 2015 - 13:00

      Happy New Year Dave! Don’t eat the shells, just the meat! 😉 Debra xxReplyCancel

  • […] Stuffed Avocado with Garlic Shrimp by The Saffron Girl (Gluten-free, Dairy-Free) **I’m doubling the recipe as written to serve 4 and adding a hard boiled egg to each.** […]ReplyCancel

  • […] Click here for directions […]ReplyCancel

    • IvonneOctober 26, 2015 - 22:53

      This recipe is missing a lemon, otherwise avocado will turn dark.ReplyCancel

  • […] Click here for directions […]ReplyCancel

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  • JackieFebruary 6, 2015 - 23:11

    Making this tonight as a side to my baked tilapia!ReplyCancel

  • Stacy HeckFebruary 7, 2015 - 02:03

    I think I have died and gone to heaven!!! This is soooo good!!!ReplyCancel

  • NicoleFebruary 7, 2015 - 05:59

    These sound so amazing!! Looking forward to enjoying them for supper tmrw. Thank you for sharing!!! 🙂ReplyCancel

  • DaniFebruary 7, 2015 - 12:15

    OK! So I made this last night for a dinner partyand it was a HIT! Everyone loved it, (except of course the person who was allergic to shellfish…my bad)…nevertheless it was awesome. Thanks for such an appetizing, healthy and attractive dish.ReplyCancel

  • PrismonicFebruary 7, 2015 - 20:50

    First, it’s a pinch of dry ingredients and a dash of liquids.
    Two cups of shrimp, and 6-7 garlic cloves, for one avocado seem like an enormous amount, even tho I do love shrimp and garlic; think I might try it with two avocados. Mmmm.ReplyCancel

  • PhillipFebruary 7, 2015 - 22:00

    Hmm, I’m sure it would be good either way but did you serve it with the hrimp warm or the whole dish slightly chilled?ReplyCancel

    • The Saffron GirlFebruary 7, 2015 - 22:35

      Hi Phillip,
      I like it both ways, although my preference is warm, just done. Debra xxReplyCancel

  • Margaret O'NeillFebruary 7, 2015 - 22:14

    I absolutely loved this recipe. It was filling as well. I’m adding this recipe to my weekly menu. Thank youReplyCancel

  • Maria R HughesFebruary 7, 2015 - 23:31

    Looks yummy can’t wait to try itReplyCancel

  • Roxy's KitchenFebruary 8, 2015 - 00:25

    For a variation on this, I didn’t use the avo skins.
    Instead I boiled a free-range hen egg lightly chopped it and mixed through the avo/shrimp mix. It finished it all off with a generous squeeze of lemon juice then served it in crisp iceberg lettuce shells.ReplyCancel

  • Sadi KalenFebruary 8, 2015 - 02:23

    lol. this meal is over 1800 calories. if it’s an appetizer, i wouldn’t want to eat anything else for the entire meal!ReplyCancel

  • NikkiFebruary 8, 2015 - 03:09

    I want to add tomatoes….ReplyCancel

  • CatieFebruary 9, 2015 - 20:52

    1800 calories? For real?ReplyCancel

  • DoreneFebruary 10, 2015 - 15:15

    If you served this for a dinner meal, would you add anything to it and what? My daughter-in-law is a vegetarian but eats Seafood. This looks like a fantastic meal to make for her. — ThanksReplyCancel

  • PhillipFebruary 10, 2015 - 16:02

    Sadi, where in the world are you coming up with 1800 calories?? I come up with 350 max.ReplyCancel

  • CashFebruary 11, 2015 - 03:28

    Curious do I have to bake it ? How do U cook? In fry pan?ReplyCancel

    • The Saffron GirlFebruary 11, 2015 - 04:05

      Hi Cash,
      Just follow the recipe: in a pan with olive oil for the shrimp; the avocado is raw. Enjoy!ReplyCancel

  • LlamilFebruary 14, 2015 - 02:17

    My husband loved it! Just made a minor change by adding some lime juice to the finished product. I will definitely be using this recipe as part of our weekly dinner routine. Thank you for the recipe!ReplyCancel

  • MeredithFebruary 17, 2015 - 02:46

    How many calories are in this recipe?ReplyCancel

    • The Saffron GirlFebruary 17, 2015 - 12:11

      Hi Meredith,
      I’m sorry, but I don’t ever count calories and don’t even know how to calculate them. Maybe someone else can help. Debra xxReplyCancel

  • CourtneyFebruary 17, 2015 - 11:37

    Hi, this looks fantastic! How do I eat it? With a fork? Pick it up and bite it? I’m sorry if this is obvious but can anyone answer if the original poster doesn’t reply? Thank you!ReplyCancel

    • The Saffron GirlFebruary 17, 2015 - 12:12

      Hi Courtney,

      I eat it with a fork, and scoop any remaining avocado mix with a spoon. Hope that helps you! Debra xxReplyCancel

  • […] 12. Stuffed Avocado with Garlic Shrimp […]ReplyCancel

  • mariaFebruary 27, 2015 - 13:42

    Stuffed avocado looks grate but is good for lite salt and diabetics.i use slot avocadoReplyCancel

  • […] wanted to try out the avocado recipe for yourself, here’s the link to the original recipe: http://thesaffrongirl.com/stuffed-avocado-with-garlic-shrimp/ Hopefully you have better luck (or skill with portioning) than […]ReplyCancel

  • SquirrelMarch 18, 2015 - 02:17

    I was so excited when I saw this. I just tried it out with a couple minor variations (margarine instead of olive oil, a bit of lemon juice in with the shrimp, and about twice the amount of garlic). It was FANTASTIC. My husband about died of joy. Thank you so much for this recipe!ReplyCancel

    • The Saffron GirlMarch 18, 2015 - 12:35

      Thank you!ReplyCancel

  • […] Tip of the hat to Cassiday for this recipe: Stuffed Avocado with Garlic Shrimp. […]ReplyCancel

  • […] all come from some great bloggs I found using Google. Chili Cheese Omelete Fried Egg Sandwich  Stuffed Avocado with Shrimps Teriyaki Chicken Wings  Spicy Chicken with Peanuts  Roasted Chicken Breast Spaghetti […]ReplyCancel

  • […] AMAZING!!!!!! In fact, after seeing this photo again, this might just be my dinner tonight. Genius recipe courtesy of http://thesaffrongirl.com/stuffed-avocado-with-garlic-shrimp/ […]ReplyCancel

  • CreelaMarch 26, 2015 - 19:55

    This was quick, easy and delicious. Could you tell me protein and calories please?ReplyCancel

    • The Saffron GirlMarch 26, 2015 - 20:29

      Thank you Creela. But I don’t measure anything for calories nor protein content. I’m sure you could find an online source that can help calculate this though. Glad you liked the recipe! Debra xxReplyCancel

  • VickiMarch 29, 2015 - 19:22

    Great looking recipe! However, when I clicked on the print button, 10 pages printed with nary a recipe to be found, a real waste of paper. I hope you will consider a different print plug-in, this one is worthless and aggravating. But, again, the recipe is a keeper!ReplyCancel

    • The Saffron GirlMarch 30, 2015 - 16:39

      Thank you Vicki. I’ll look into it. But I believe there’s an option to print the PDF only and select the pages??ReplyCancel

  • KathiMarch 30, 2015 - 02:12

    Very yummy. Husband said he’d like to put it in a wrap. I was lazy and used the minced garlic from a jar.ReplyCancel

  • Rebecca SchlipmanApril 5, 2015 - 04:29

    I’ll have to try this.ReplyCancel

  • Denise BrelandApril 14, 2015 - 20:12

    I am unable to print the recipe. It just shows blank pages.ReplyCancel

    • The Saffron GirlApril 15, 2015 - 13:09

      Thank you Denise. I’ll check it out and fix. Debra xxReplyCancel

  • gustywindApril 30, 2015 - 20:15

    We make a guacamole from the avocado, using a small amount lime juice,a dash of cayenne pepper,cilantro and salt…then mix the shrimp in. Spoon it all back into the shell and serve it on a bed of lettuce.ReplyCancel

    • The Saffron GirlApril 30, 2015 - 20:38

      Sounds delicious!ReplyCancel

  • Mary RamirezMay 13, 2015 - 00:20

    We LOVED this!!! I used lobster meat in place of the shrimp but otherwise stuck to the original recipe. My husband is VERY difficult to please at the table but this recipe made the grade.ReplyCancel

    • The Saffron GirlMay 13, 2015 - 12:15

      So happy to hear that Mary! Debra xxReplyCancel

  • Robert DeFordMay 22, 2015 - 00:56

    Saw this recipe from a friend on Facebook. With how my wife and I love shrimp and avocados we decided to try it. Had to wait a few days for the avocados to ripen, but it was so worth it. So delicious.ReplyCancel

    • The Saffron GirlMay 22, 2015 - 00:59

      Thank you Robert! I’m happy to hear that you enjoyed it. Debra xxReplyCancel

  • […] gevuld met garnalen // Dit is ook zo gepiept en bomvol gezonde en voedzame goodies. Klik hier voor het […]ReplyCancel

  • graceMay 28, 2015 - 12:18

    I want to make this as an app so what did you have as your main course or any suggestions?ReplyCancel

    • The Saffron GirlMay 28, 2015 - 20:25

      Hi Grace,

      It’s hard to know what to suggest without knowing what you like and how involved you want your main to be. I have recipes for all sorts of dishes, from lamb, to pork, to chicken, to seafood… stews… This is a rich dish though, so maybe something light afterwards, like my “not quite Icelandic fish soup”?
      I’d love to hear what you decide upon.
      Debra xxReplyCancel

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  • […] 5. Stuffed Avocado with Garlic Shrimp […]ReplyCancel

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  • GeorgetteAugust 7, 2015 - 19:58

    Can I please have the calorie count and nutrition facts for this recipe?ReplyCancel

    • The Saffron GirlAugust 7, 2015 - 20:04

      Dear Georgette,

      I don’t count calories; and unfortunately I don’t have the nutritional facts for any of my recipes calculated. I do know there are websites that offer this service (for free I mean) and are easily available with a google search. I hope that helps!
      Debra xxReplyCancel

  • steph udellSeptember 2, 2015 - 19:34

    will be making this again tonight…love it!ReplyCancel

    • The Saffron GirlSeptember 2, 2015 - 20:43

      So glad to hear that! xx DebraReplyCancel

  • Anselm FoxgloveSeptember 17, 2015 - 05:03

    557 calories per servingReplyCancel

    • Anselm FoxgloveSeptember 17, 2015 - 05:05

      (Assuming one portion is both halves)ReplyCancel

  • […] The recipe is by The Saffron Girl, and it totally rocks. It’s full of flavor and the richness of the avocado rounds everything out. I decided to sautĂ© some onion with my garlic and paired it some couscous. It was so amazing. If you are looking for a fast, yummy dinner with minimal ingredients, give this recipe a go! […]ReplyCancel

  • fat fastOctober 27, 2015 - 02:44

    How in the direction of shed my Belly Bodyweight?ReplyCancel

  • Clara EdmanOctober 28, 2015 - 13:29

    This looks really good. Did you use a Haas avocado? They do have more flavor than the other ones. I will be making it with a Haas avocado. They are usually smaller, but they are usually the only ones available here.ReplyCancel

    • The Saffron GirlOctober 28, 2015 - 14:11

      Thank you Clara.

      I don’t remember what type of avocado I used; and whenever I make this, it varies from location to location on what’s available really. I hope you like it! Debra xxReplyCancel

  • […] Stuffed Avocado with Garlic Shrimp from The Saffron Girl […]ReplyCancel

  • […] Photo: The Saffron Girl […]ReplyCancel

  • KokoMarch 3, 2016 - 05:17

    I can’t wait until tomorrow night, to make this delicious sounding recipe. I think I will use fresh dill, in place of cilantro or parsley. Then, the next time, l will try it with the cilantro (I’m not a big fan). p.s. – what was the point of squishing some of the meat from the avocado? I just couldn’t figure that one out! p.s. Thank you very much for tomorrow night’s yummy sounding (and looking) dinner.ReplyCancel

    • The Saffron GirlMarch 3, 2016 - 13:52

      Hi Koko,

      Thank you for your comment. I hope you enjoy the dish when you make it! The point of squishing the meat of the avocado is to make it creamier, coat the shrimp better, and have the flavours all meshed together.

      Debra xxReplyCancel

  • MimiMarch 16, 2016 - 03:43

    Do you have a guesstimate on how many calories are in this dish? I will be making, high in protein n low fat. Thank youReplyCancel

    • The Saffron GirlMarch 16, 2016 - 11:16

      Dear Mimi,

      I don’t count calories, so unfortunately I don’t have the information for you. I know there are online apps that can do it though; I just don’t know which ones.

      This dish is high in healthy fats (the avocado and EVOO), which also makes it ideal for Ketogenic diets, which help you lose body fat.

      I hope that helps!
      Debra xxReplyCancel

  • […] by Charleen Smith Author: The Saffron Girl Serves: 1-2 […]ReplyCancel

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  • […] Those peppers function a wholesome spinach and quinoa mixture, however they are additionally chock-stuffed with southwest-taste foods: corn, salsa, black beans, and cilantro all make appearances. Even though general cooking time is a little longer than the opposite recipes, the lively prep time is minimum—and the outcome is worthwhile. Photograph: The Saffron Woman  […]ReplyCancel

  • Nadine HowellMay 10, 2016 - 05:20

    This was so quick – much quicker than the salad that I made to go with it – and so good. The presentation tickled my husband. Keeper.ReplyCancel

    • The Saffron GirlMay 10, 2016 - 10:22

      Hi Nadine,
      Thank you!
      I’m happy to hear that.
      Debra xxReplyCancel

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