I won’t lie, I love rich, butter-filled dishes, but sometimes you just need something light, fresh and full of nutrients! One of my favorite ingredients to cook with is avocados, because when they are ripe, they have such a wonderful creaminess that can add so much flavor and richness to a dish. Shrimp is a healthy protein choice when cooking because it is filling but very low in calories. Shrimp is like a blank canvas, in that will absorb the flavors and colors of the marinade you put on it. The fun part about this recipe is that the avocado also acts as the serving dish. It is such a beautiful & colorful presentation that will take your guests on a trip to the tropics any time of year! Got Room For More? Follow Got Room For More on Pinterest, Twitter and Instagram! I would love to hear your comments and recipe requests!
Recipe Feeds 3 people
- 25-30 Raw Deveined Shrimp (Small/medium shrimp…not rock shrimp because those are too small) (You want about 8-10 shrimp per person)
- 2 Ripe Avocados
- ½ Cup Fresh Squeezed Orange Juice
- 2 Teaspoons Honey
- ½ Teaspoon Salt
- ¼ Teaspoon Black Pepper
- A pinch of Red Pepper Flakes
- A dash of Coriander
- 2 Tablespoons White Wine Vinegar
- 1/4 Teaspoon Ginger Paste (Comes in a small jar or use fresh grated)
- ½ Teaspoon Minced Garlic
- 2 Teaspoons Chopped Cilantro (If you do not like Cilantro then use Parsley)
- 3 Tablespoons Finely Chopped Red Onion
- ¼ Cup Fresh Diced Tomato (I used some red and some yellow)
- ½ a Very Ripe Mango Diced in Small Pieces
- Sour Cream or Plain Greek Yogurt (I use Greek Yogurt b/c it is low in fat and a similar texture)
- Stir together the Orange Juice, Mango, Honey, Salt, Pepper, Coriander, Red Pepper, Vinegar, Ginger, Garlic, Cilantro and Red Onion.
- Pour 3/4 of the mixture on top of the shrimp in a separate bowl and set the rest of the marinade aside. Put the shrimp in the fridge and let it marinate for about 15-20 minutes
- Remove the shrimp from the fridge and grill them on a grill pan or outdoor grill for a few minutes on each side or until they turn slightly orange and are fully cooked.
- Set the shrimp aside
- Cut the avocados in half vertically and remove the pit. Leave the skin on!
- Scoop out about half of the flesh of each avocado, so that you create nice little hollow avocado bowls. Chop up whatever you remove and add with to the shrimp. Each person should receive one half of an avocado. Since this recipe is for 3 people, scoop out the 4th half completely, and dice it up. Throw the scooped out/diced flesh into the bowl with the grilled shrimp.
- Toss the diced tomatoes in with the shrimp and pour the remaining marinade over the mixture.
- Toss it all up so that everything is fully coated in the sauce.
- Sprinkle some salt and pepper on the semi-scooped out avocado halves and then put a nice helping of the shrimp salad in each one as if it were a serving bowl.
- Put a small dollop of sour cream or Greek Yogurt on each stuffed avocado and then garnish with cilantro or parsley.
- Serve with Corn, red cabbage slaw, a salad or just by itself! You can even use tortilla chips to scoop it out!