Shrimp-Stuffed Avocado

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 ripe avocados, halved and pitted
• 1/2 cucumber, diced
• 1 small tomato, diced
• 1/4 red onion, finely diced
• 1/4 cup fresh herbs (such as cilantro, parsley, or basil), chopped
• 1 tbsp lime juice (freshly squeezed)
• 2 tbsp olive oil
• 1 tbsp honey
• Salt and pepper, to taste

Instructions:

1. Start by preparing the shrimp. Heat a skillet over medium-high heat. Once hot, add a little bit of oil or cooking spray to prevent sticking. Season the shrimp with salt and pepper, then add them to the skillet. Cook the shrimp for about 2–3 minutes per side, or until they turn pink and opaque. The shrimp should be tender and slightly caramelized on the outside. Once done, remove the shrimp from the pan and set them aside to cool for a moment.
2. While the shrimp cools, prepare the vegetables and herbs. Dice the cucumber, tomato, and red onion into small, uniform pieces. If desired, you can scoop out a little of the avocado flesh to mix into the salad for extra creaminess. Chop your chosen herbs finely, and add them to the vegetable mixture.
3. In a separate small bowl, whisk together the lime juice, olive oil, honey, salt, and pepper to create a tangy and slightly sweet dressing. The honey balances the acidity of the lime, while the olive oil adds a smooth, rich flavor. Taste and adjust seasoning as necessary, adding more salt, lime, or honey depending on your preference.
4. Once the shrimp has cooled slightly, dice it into bite-sized pieces. Add the shrimp to the bowl with the diced vegetables and herbs. Pour the dressing over the mixture and gently toss everything together until it’s well coated. The shrimp and vegetables should be evenly distributed, with the dressing adding a bright, zesty flavor to the mix.
5. Next, carefully slice the avocados in half and remove the pits. If you like, you can scoop out a bit of the avocado flesh to create a larger well for the filling, but be careful not to damage the avocado halves. Spoon the shrimp salad mixture generously into each avocado half, packing it in slightly if necessary. The creamy avocado halves act as a perfect vessel for the shrimp and vegetable salad.
6. Serve immediately, garnished with a few extra herbs or a squeeze of lime juice if desired. The creamy avocado combined with the fresh, tangy shrimp mixture creates a delightful contrast of flavors and textures.
7. Why this recipe is a hit: