Last month when we went down to Prescott for FabGrandpa’s visit to the VA, we ate at a little Mexican restaurant there. We tried their Shrimp Stuffed Avocados and boy were they ever good! I told FabGrandpa that I would try to re-create them at home.
Here is the version I came up with, and it is pretty darn close! This recipe makes enough for 4 servings for appetizers or 2 servings for dinner.
2 ripe avocados
1 lime
1 lb uncooked shrimp
2 tablespoons butter, margarine, or olive oil
chipotle pepper
pico de gallo (store bought or make your own. I used ready made from the produce section of the grocery store)
Cut the avocados in half, remove the pit, and peel. For two dinner servings, put 2 avocado halves in each bowl. For appetizer servings, put one avocado half in each bowl. Roll the lime around on the counter to soften it up, slice off one end, and squeeze the juice over the avocado halves.
- Shrimp with chipotle pepper
Peel and devein the shrimp, rinse well, and drain. Melt the butter in a large skillet. Add the shrimp to the pan, and sprinkle generously with chipotle pepper. Stir and sautee the shrimp until done, about 10 minutes.
Place half of the cooked shrimp in each bowl over the avocado halves for dinner servings, or a fourth of the shrimp on each avocado half for appetizer servings. Spoon about 1/3 to 1/2 cup of pico de gallo over the shrimp. Serve with tabasco sauce if desired.
geogypsy says
August 26, 2010 at 11:20 pmAnd served on the finest RV china. 😉
Freely Living Life says
August 27, 2010 at 8:58 amOh wow! I thought it was too early to get my saliva glands flowing but obviously not! Yum! Thank you for yet another fabulous meal idea! =)
Judy Bell says
August 27, 2010 at 9:47 amThat looks yummy!
Michael says
August 27, 2010 at 6:11 pmShrimp stuffed Avocados! That’s about a billion times better than a sandwich in a can… Awesome flavors I bet!
Sallie (FullTime-Life) says
August 29, 2010 at 7:38 pmYummmm. Low carb too! We can even cook that out on the picnic table beside our little RoadTrek! (we bought an electric skillet, which has really helped with meals.) Different from when we traveled with our whole house (the fifth-wheel). Tx for sharing
Kymlee says
August 29, 2010 at 9:19 pmDUDE! That looks amazing! I’m going to try this recipe for sure. One thing I can’t get enough of, is avocado. And shrimp ain’t so bad either. 😉
Margot C says
October 21, 2014 at 4:25 amMaybe it’s not authentic to the recipe but I like to put a little garlic in that pan when I cook shrimp like this.
Robin Wilson says
January 1, 2015 at 6:44 amThis is a combination of flavors that I would never have thought of. My husband adores them both and I would love to make this for him! Thank!
slehan says
January 16, 2015 at 9:23 pmThe Chipotle seasoning would make all the difference for this. Thanks.
Margot C says
March 6, 2015 at 3:32 amYou’re a good cook so you know this, but you can make the exact same thing with crab.
Rosie says
November 30, 2015 at 12:29 pmboy oh boy avocados are on sale this week at my grocery store, I didn’t get them b/c I didn’t know what to make – ooh I want to make this – now I need to get those avocados while still on sale!
Michelle Bartley says
April 22, 2017 at 1:09 amLooks so yummy!!