A recent trip to San Jose, Costa Rica, and a luxurious yet affordable stay at the Marriott San Jose, Costa Rica, brought to life old and new dishes full of flavor and freshness. This Peruvian inspired recipe of SHRIMP STUFFED AVOCADO is super easy to make (I would say under 5 minutes if you can move well around your kitchen, lack toddlers or puppies jumping all over your legs, and you manage NOT TO check Facebook for the longevity of a breath…ah…or Instagram, or… you get it).
This recipe is GLUTEN FREE (pick the right corn chips), and PALEO (avoid the corn chips). And packed with good protein coming in from low fat shrimp and good cholesterol avocados. A few tricks:
- Get really good, kick butt avocados at the supermarket (Avocado Central has an awesome post on it. Read it here.)
- I like this dish to be served cold, so I squeeze a lemon or lime on top of the avocado before assembling (It helps prevent oxidation; or those ugly, yucky-yuck black spots)
- I buy the shrimp cooked already (Publix, or similar), so I literally just have to take it out of the bag and place it on the avocado. TA-DA … dinner is served, dear! (I feel like a hero, he’s happy with a home-made meal…best part? Not a pan on sight to wash, clean or even put in the dishwasher!)
Ah, you must know: there are many variations to this dish, but all of them share the same- you have an avocado, and some delicious shrimp on top. Yum. Yum.
Please note that I only took the picture…I had the amazing help of the Marriott restaurant chef and team that plated it for me. I just…ate it. It’s a tough job sometimes, but someone (here, me) has to do it.
- 2 ripe avocados
- 10-12 small shrimp
- balsamic vinegar
- 2 tablespoons mayonnaise
- 1 garlic clove, minced
- Split avocados in half, remove the seed, scoop each half out of its shell with a spoon and place on a plate.
- On a separate bowl or plate, mix the shrimp with the garlic and mayonnaise - add salt and pepper to test.
- Assemble and decorate or sprinkle with balsamic vinegar