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Shrimp-stuffed avocados strike a perfect balance between fancy and simple for a light lunch or fancy starter. The smooth creaminess of avocado pairs wonderfully with the cool, fresh shrimp.
I first tried this dish at a dinner with French friends and fell in love with it right away. It's now my go-to choice when hosting guests, who always enjoy this refined yet straightforward appetizer.
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Ingredients
Step-by-Step Instructions
The key to making this dish amazing is using good avocados. I always pick ones that are slightly firm but give a little when gently pressed. This gives you the best texture. If they're too ripe, they'll be mushy and hard to work with. Too firm and they won't taste as good.
Storage and Make-Ahead Tips
Recipe Twists
Serving Suggestions
Frequently Asked Questions
- → How do I pick ripe avocados?
Go for avocados that feel slightly soft when pressed but not mushy. The skin should be even-colored without major spots.
- → Can I swap out the shrimp?
Sure, try using crab, salmon or even roasted veggies for a meat-free option.
- → What keeps avocados from turning brown?
Squeeze lemon juice on the avocado flesh right away to stop it from browning and keep that nice green color.
- → Can I make this ahead of time?
You can fix the filling earlier, but it's best to stuff the avocados just before eating to keep everything fresh.
- → What goes well with this dish?
Pair it with a crisp green salad or some toasted bread slices for a full flavor experience.