Spicy Shrimp-Salad Stuffed Baked Avocados

This post is sponsored by the California Avocado Commission.

This recipe is inspired by over the top sushi rolls turned into a low-carb and fun appetizer/ snack perfect for spring and summer entertaining. Chopped and sautéed shrimp are combined with spicy mayonnaise, green onions and crispy, toasted panko breadcrumbs and piled into avocado boats and baked.

While many recipes serve avocado at room temperature – in this recipe they are warmed in the oven. This makes them even creamier, complimenting the shrimp salad filling (although they can also be eaten cold).

Spicy Shrimp-Salad Stuffed Baked Avocados

All About Avocados

California Avocados are in season so take advantage of the fresh fruit (yes, avocado is a fruit) while you can! The 2019 season runs from late March through July. While shopping, look for avocados with the little California Avocado sticker.

Avocados with some imperfections are still delicious,  and since this recipe uses the avocados as a serving vehicle you can utilize some of them that are slightly flawed. I try not to waste anything so this is a good way to utilize some faintly over-ripe avocados without tossing them.

Key Ingredients in This Recipe

• Shrimp – The terms “jumbo” and “extra jumbo” and “colossal” aren’t standardized terms within the industry. Instead look at the numbers – they estimate approximately how many shrimp are in 1 pound. The shrimp should be peeled and deveined before beginning the recipe. I cook the shrimp first before making the filling rather than adding them raw.
• Panko – Panko, or Japanese breadcrumbs, are light and airy. They absorb less oil than Italian breadcrumbs which makes for a crisp, crunchy texture. 
• Bacon – I recommend first cooking the bacon as strips then crumbling it after it cools into pieces. The bacon adds a smokey flavor to the shrimp salad stuffing mixture.

How to Make Spicy Shrimp-Stuffed Avocado

1. Make the spicy mayo. In a small bowl whisk together the mayonnaise, sambal, rice vinegar and soy sauce until thoroughly combined.
2. Cook the shrimp. Heat oven to 400ºF (200ºC). Scoop out a little extra circle around the avocado and reserve for another use. Heat a large sauté pan over medium heat, add the olive oil and heat through. Add 2 tablespoons of the butter and allow to melt. Season shrimp on both sides with salt and pepper. Then add the shrimp to the pan, cooking until pink and no longer translucent, about 2 minutes total. Remove from pan and chop.
3. Combine the stuffing. Add the shrimp to a medium-mixing bowl with the spicy mayonnaise, bacon, sesame seeds and half of the green onions.
4. Toast the breadcrumbs. Return the sauté pan to medium-low heat, add the remaining butter and allow to melt. Add the panko breadcrumbs and toast, stirring constantly until golden brown, about 2 minutes. Remove to a small bowl. Stir half the breadcrumbs into the shrimp mixture.
5. Assemble and bake. Pile about ¼ cup of the mixture into the center of each avocado half. Top with the remaining panko and bake until the top is browned, about 15 to 20 minutes. Sprinkle with remaining green onions and sesame seeds then serve immediately.

Other Recipes to Try

If you enjoy this stuffed avocado recipe, I recommend checking out some of these:

• Grilled Avocado & Shrimp Salad
• Spiced Cauliflower “Steaks” with Avocado-Tomatillo Salsa
• Avocado Cucumber Lime Gazpacho

Spicy Shrimp Salad Stuffed Baked Avocados

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Serves 4

US Customary – Metric

Ingredients:

For the spicy mayonnaise:

• ¼ cup mayonnaise
• 1 tablespoon sambal oleak
• 1 tablespoon rice vinegar
• 2 teaspoons soy sauce

For the shrimp-stuffed baked avocados:

• 2 medium California Haas avocados, sliced in half lengthwise and pitted
• 2 tablespoons extra-virgin olive oil
• 4 tablespoons unsalted butter, divided
• ¾ pound large shrimp 26/30 per pound, peeled and deveined and tails removed
• Kosher salt, as needed
• Freshly ground black pepper, as needed
• 3 tablespoons cooked and crumbled bacon
• ½ teaspoon black sesame seeds
• ¼ cup sliced green onions, divided
• ½ cup panko breadcrumbs, divided

Instructions:

For the spicy mayonnaise:

• In a small bowl whisk together the mayonnaise, sambal, rice vinegar and soy sauce until thoroughly combined.

For the shrimp-stuffed baked avocados:

• Heat oven to 400ºF (200ºC).
• Scoop out a little extra circle around the avocado and reserve for another use.
• Heat a large sauté pan over medium heat, add the olive oil and heat through. Add 2 tablespoons of the butter and allow to melt.
• Season shrimp on both sides with salt and pepper then add to the pan, cooking until pink and no longer translucent, about 2 minutes total.
• Remove from pan and chop. Add the shrimp to a medium-mixing bowl with the spicy mayonnaise, bacon, sesame seeds and half of the green onions.
• Return the sauté pan to medium-low heat, add the remaining butter and allow to melt. Add the panko breadcrumbs and toast, stirring constantly until golden brown, about 2 minutes. Remove to a small bowl. Stir half the breadcrumbs into the shrimp mixture.
• Pile about ¼ cup of the mixture into the center of each avocado half. Top with the remaining panko and bake until the top is browned, about 15 to 20 minutes. Sprinkle with remaining green onions and sesame seeds then serve immediately.

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