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Spicy Shrimp Salad Stuffed Baked Avocados

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.
Course Appetizer
Cuisine American
Keyword avocado, bacon, shellfish, shrimp, shrimp salad, spicy mayo, stuffed
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4
Calories 573kcal

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
US Customary - Metric

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.

Nutrition

Calories: 573kcal | Carbohydrates: 15g | Protein: 22g | Fat: 49g | Saturated Fat: 14g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 582mg | Potassium: 784mg | Fiber: 7g | Sugar: 1g | Vitamin A: 577IU | Vitamin C: 14mg | Calcium: 93mg | Iron: 2mg