Photo by Catherine Arena Fried Avocado Stuffed with Shrimp
First of all, fried avocado? Really?! Now what about this, think this, think, “Fried Stuffed Avocado with Shrimp,” really?! Yes really!! This appetizer is just OMG!! Yes, it’s truly just out of this world!
If you're an avocado lover like I am, then this will be a magical dish for you. And stuffed with shrimp, oh my gosh no way! Avocados are already creamy and yummy and divine all on their own. Now add a stuffing, cheese, and fry it up, OH MY GOSH WHAT JUST HAPPENED HERE?! 🙂
Crispy on the outside and all sorts of yummy goodness in the inside. I know, this whole idea of a fried stuffed avocado is just probably blowing your mind a little bit. Like how is this even possible but trust me, it’s truly possible and more importantly mind-blowingly delicious!
After you slice the avocado in half, remove the pit and scoop out the flesh of the avocado. Then the the magic begins…..
AVOCADO RECIPES
Yes, there are endless avocado dishes and quite a few I have personally made. Like avocado soup, avocado fries, avocado dressing, avocado cream, guacamole , avocado margarita and even stuffed avocado! But fried avocado stuffed with shrimp?! Here's a whole new food adventure to go on if you have never tried this delectable food.
This dish has become a popular appetizer and main course in Texas. It keeps on showing up on different Mexican menus served by itself as a Mexican appetizer or as a main dish on top of yellow rice and accompanied with refried beans. So you choose, make this as an appetizer or as your main course. But choose because you must try this unique dish.
Here’s to this incredibly unique but most importantly delicious Mexican appetizer: fried avocado stuffed with shrimp!
Ingredients
- 2 hass avocados pick medium firm avocados, neither too hard or too soft to the touch
- vegetable oil or canola oil, enough for frying
- Shrimp Mix
- 12 jumbo shrimp peeled, deveined, chopped
- 2 tablespoons butter
- 1 clove garlic finely chopped (you can also use garlic powder to taste)
- salt and pepper to taste
- Cheese and Breading
- 1 monterey jack cheese or mozzarella cheese, shredded
- 1 cup flour
- 2 eggs beaten
- 1 8 oz. box panko bread crumbs will not need all, use as needed
- Pico de Gallo
- 1/2 small red onion chopped
- 1-2 Roma tomatoes chopped
- 1 tablespoon fresh cilantro chopped
- 1-2 tablespoons lime freshly squeezed
- 1/2 jalapeño finely chopped
- salt and pepper to taste
- To Serve
- 20.5 ounces refried beans
- Homemade tortilla chips or store bought (optional)
Directions
- Peel and devein the shrimp, and discard the shells. Chop each shrimp into three pieces.
- In a saucepan over medium heat, add 2 tablespoons of butter and garlic. Cook for a minute and add shrimp. Add salt and pepper to taste.
- Sauté for a 2 minutes until shrimp turn slightly firm and pink.
- Remove from heat and set aside.
- Chop red onion, tomatoes, cilantro, and jalapeño. Put all in a bowl and mix together. Sprinkle lime juice and season with salt and pepper to taste. Set aside.
- Cut avocados in half and remove pits with a knife. Slap knife gently against pit and twist to remove. Now you will have 4 avocado halves.
- Hold a half avocado in your hand, and with a spook scoop some of the avocado flesh out of the center. Repeat with all of the halves (this step allows for more shrimp filling)
- With a large spoon, scoop all the avocado flesh out away from skin.
- Do the same with other halves and set aside. (Note: If you will not be preparing these right a way, sprinkle a little lemon juice over the avocados to avoid discoloration.)
- Set up three separate bowls of flour, egg and panko crumbs.
- Holding an avocado half in your hand, scoop some of the shrimp mixture into the center of avocado.
- Add cheese all over the avocado half, including on top of the shrimp mixture. Press the cheese onto the avocado gently but firmly enough that it stays on. Gently squeeze the avocado into a ball shape, engulfing the shrimp mixture.
- Roll the avocado ball over flour. Dunk the ball in the egg and finally in the panko crumbs to cover. Repeat this process with the other halves.
- In a deep saucepan or fryer, heat enough oil to be able to submerge the avocado balls. When a sprinkle of panko crumbs sizzles, the oil is ready.
- With a spoon, gently drop one avocado ball at a time into the oil. Cook until golden brown, paying attention to avoid burning the balls. Remove and drain on paper towels.
- Heat refried beans in microwave for 2 minutes or in a saucepan.
- Serve each avocado ball with some refried beans, pico de gallo and tortilla chips... and slip into heaven!
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