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I absolutely love avocados, and even more when they are Avocados From Mexico. In the summer we crave fresh dishes, so I am suggesting delicious aguacates stuffed with shrimp salad. This is a very simple dish that you can make in less than 20 minutes and can enjoy as an entree or serve as a main dish. If you love aguacates like me, join the Vida Aguacate Club today, just click HERE.
This recipe for aguacates stuffed with shrimp salad includes pre-cooked shrimp and a spicy pico de gallo with fresh tomatoes, serrano peppers, red onions, olive oil and lime juice. This recipe is also great for entertaining because when you add avocados to your menu, they can be used in many other applications, not only the traditional guacamole.
Aguacates Stuffed with Shrimp Salad
Ingredients
- 2 Avocados From Mexico
- 1 cup of precooked shrimp
- 1 diced tomato
- 1/2 purple onion chopped
- 1 serrano pepper chopped
- 1/2 cup of cilantro chopped
- 2 limes
- 1/4 cup of olive oil
- 1/3 teaspoon of ground black pepper
- 1 cup of fresh arugula
- 1 teaspoon of sazon latino
Instructions
- Start preparing the pico de gallo by combining the diced tomato, the chopped purple onion, the serrano pepper, the cilantro, lime juice, the olive oil, the Sazon Latino and the pepper. Stir using a spoon and set aside.
- Clean the shrimp removing the tails and peel.
- Add the shrimp to the pico de gallo and combine.
- Cut the avocados into halves using a sharp knife. Take the avocado with both hands and twist. Remove the pit carefully using a knife and peel.
- Place a bed of arugula and add the avocados. Stuff each avocado with the shrimp salad and enjoy.
Avocados From Mexico are an excellent choice because they are evergreen and always in season, which means that when you buy them at your local store they will be always fresh and delicious.
Avocados are also a good option because they contain good fats and zero cholesterol to enjoy the good times in life.
You might be wondering how I can know if the avocado that I am purchasing is ready to eat? Very simple. If the avocado looks green and is hard, you will be able to eat it within three days. Just make sure to keep it at room temperature. If the avocado looks dark green and it is firm, this is perfect for slicing and also for the aguacates stuffed with shrimp salad recipe that I am suggesting today.
If the avocado is dark green and yields to gentle pressure, this is excellent for mashing or for other applications like dicing and for adding to your salads and smoothies. I personally love to use ripe avocados for baking chocolate brownies by replacing the butter with avocado, as well as for making for sweet puddings paired with pineapple and coconut.
Using Avocados From Mexico is a great alternative. Add avocados to your dishes for color and a creamy texture knowing that aguacates contain naturally good fat to enjoy good foods, good times, and good fun with good people year round. Avocados From Mexico are my favorite avocados because they are grown with heritage in mind and are cultivated with attention to detail reflecting that positive, fun, and vibrant feeling that avocado lovers like me enjoy.
Learn more about avocado benefits and nutritional facts HERE.
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