Shrimp Salad-Stuffed Avocados

Prep Time: 30 Minutes

Yields: 8 Servings


This recipe is perfect for a light lunch on those hot summer days. Try it flavored with your favorite shellfish or even chopped chicken.


1 pound cooked medium shrimp, peeled, deveined and coarsely chopped

4 medium avocados, ripen and slightly softened

¼ cup minced red onion

¼ cup minced celery

¼ cup minced yellow bell pepper

1 tbsp minced garlic

½ cup thinly sliced hearts of palm

2 whole boiled eggs, peeled and minced

½ cup heavy-duty mayonnaise

1 tsp lemon juice

½ tsp chopped basil

1 tsp Old Bay® seasoning

salt and black pepper to taste

granulated garlic to taste


In a large mixing bowl, combine all ingredients except avocados. Mix well, cover and refrigerate at least 2 hours. When ready to serve, halve avocados, removing and discarding seeds. Spoon an equal portion of shrimp salad into each avocado half. Serve on decorative multicolored lettuces as a salad or appetizer.