About This Recipe:
I first came across this avocado stuffed shrimp salad at my favorite Mexican place in my hometown. I was always confused as to why this was an option at a Mexican restaurant, but I loved it nonetheless. It’s a fun, simple way to prepare shrimp, and perfect for a quick weekday meal. You can either serve this as an appetizer, or as an entrée with a side salad and bread.
Enjoy!
Ingredients (4 servings)
-1.5 lbs large shrimp
-4 avocados, halved
-1 pint cherry tomatoes, halved
-1/4 red onion, thinly sliced
-1 lime, juiced
-1/4 cup parsley, chopped
-Salt & pepper
Instructions (15 minutes)
1. Bring a pot of water to a boil, and add in the shrimp. Cook for 2 minutes, then rinse with cold water and drain.
2. In a large bowl, toss the cooked shrimp, cherry tomatoes, red onion, lime juice, and parsley. Season with salt and pepper.
3. Take each avocado half and scoop out some of the avocado. Then spoon in the shrimp salad and serve.
The Corporate Cookbook 