Peruvian Shrimp-Stuffed Avocado

Ingredients

• 300 gpeeled medium shrimp, cleaned
• 480 ml (2 cups)water, for cooking the shrimp
• 1bay leaf
• 5allspice berries
• ½ small (60 g)purple onion
• 1 small (60 g)red pepper
• 2 (30 g)radishes
• ½ cup (80 g)green peas
• ⅔ cup (90 g)sweetcorn kernels
• 15 ml (1 tablespoon)vinegar
• ⅔ cup (110 g)mayonnaise
• 10black olives
• 2 large (1 kg)avocados
• 1lime
• 2 sprigsparsley
• 1 teaspoon for poaching, plus to tastesalt
• To serve, optionallettuce

Instructions

1. 1

   Poach the shrimp

   Pour the water into a small pan and add a teaspoon of salt, the allspice berries and bay leaf. Bring to the boil. Add the shrimp, leave them in the hot water for two minutes, then turn off the heat. Drain in a colander and leave to cool; discard the bay leaf and allspice.

2. 2

   Chop the vegetables

   Peel and finely chop the purple onion, then put it in a bowl. Remove the stem, veins and seeds from the red pepper and finely chop the flesh. Trim and dice the radishes, then add the chopped vegetables to the bowl.

3. 3

   Mix the filling

   Add the peas, sweetcorn and vinegar to the vegetables. Stir in the cooked shrimp, mayonnaise and black olives. Taste and add salt if needed, bearing in mind that the mayonnaise may already be salty. Set the filling aside.

4. 4

   Fill the avocados

   Cut each avocado in half crosswise and carefully remove the skin and stone. Set the halves on small plates, optionally on a bed of lettuce, and sprinkle with lime juice to help prevent browning. Spoon the shrimp filling into the cavities, garnish with parsley leaves, season with salt and serve straight away.

What is shrimp-stuffed avocado?

This dish brings together avocado halves and a chilled, creamy shrimp salad, with vegetables and black olives for contrast. It fits the style of Peruvian palta rellena, or stuffed avocado, a familiar way to serve avocado with a savoury filling.

Here, the sweetcorn and peas add a gentle sweetness, while onion, radish, vinegar and lime keep the rich avocado and mayonnaise from tasting too heavy. The shrimp are briefly poached, so the filling stays tender and quick to prepare.

Nutrition and macros by portion

The nutrition label shows one serving as written: 570 calories, 22g protein, 27g carbs, 46g fat.

The avocado and mayonnaise provide most of the fat, while shrimp supplies most of the protein. Sweetcorn, peas and avocado contribute carbohydrates and fibre. To balance the plate, serve a half with a generous green salad or other non-starchy vegetables.

Poach the shrimp gently

Hot water: the shrimp cook in water brought to the boil with salt, bay leaf and allspice. Once they go in, the method calls for just two minutes before turning off the heat.

Cooling: drain the shrimp in a colander and let them cool before mixing them with mayonnaise. Warm shrimp can loosen the dressing and soften the vegetables.

Keep the vegetables fine

Onion and pepper: chop them finely so their flavour is spread through the filling rather than overpowering a mouthful. Remove the pepper’s seeds and veins before chopping.

Radishes: dice them into small pieces for a crisp, peppery note. Keeping the cuts similar in size also helps the filling sit neatly in the avocado halves.

Balance the creamy filling

Mayonnaise: fold it through the shrimp and vegetables to bind the mixture. Add salt only after tasting, since mayonnaise and olives can already bring saltiness.

Acidity: vinegar in the filling and lime on the avocado add brightness. The lime also helps slow browning on the exposed avocado flesh.

Check texture and doneness

Shrimp: look for opaque flesh and a firm, springy texture after poaching. Avoid leaving the shrimp in the hot water longer than the recipe directs, as they can become tough.

Filling: stir until everything is evenly coated but still distinct. The vegetables should retain their crunch, and the mixture should be thick enough to mound in the avocado cavity.

Serve as soon as you fill

Avocado: cut and fill the halves close to serving time, since the flesh can discolour after it is exposed to air. A squeeze of lime helps, but does not make them keep indefinitely.

Plating: serve each half on a small plate, with optional lettuce underneath and parsley on top. The recipe is designed as an appetiser; for a fuller meal, pair it with a simple salad or bread.

Recipe notes & tips

• Cool the shrimp completely before combining them with mayonnaise.
• Chop the onion, pepper and radishes finely for an easy-to-scoop filling.
• Taste the mixture before adding extra salt, as the olives and mayonnaise are seasoned.
• Use ripe avocados that give slightly when pressed but are not soft or bruised.
• Squeeze lime over the cut avocado just before adding the filling.
• Keep the filling chilled while the shrimp cool, then fill the avocado shortly before serving.

Variations

• More citrus: add a little extra lime juice to the filling for a brighter finish.
• Herb swap: use chopped coriander in place of parsley for a different fresh note.
• Extra crunch: add finely diced cucumber just before serving.
• Olive adjustment: chop the olives and mix them through for a salty bite in every spoonful.
• Spicier filling: add finely chopped fresh chilli to the vegetables.
• Lighter dressing: replace some of the mayonnaise with plain yoghurt, then taste and adjust the seasoning.

Common mistakes to avoid

• Overcooked shrimp: take them off the heat after two minutes in the hot water and drain promptly.
• Warm shrimp: let them cool before adding mayonnaise so the dressing stays thick.
• Large vegetable pieces: chop the onion, pepper and radishes finely so the filling is easy to eat.
• Unripe avocado: choose fruit that yields slightly to gentle pressure so it is creamy enough to scoop.
• Early assembly: fill the avocado close to serving time and use lime juice to limit browning.
• Over-salting: taste the filling after adding mayonnaise and olives before seasoning further.

How to store

Keep leftover filling covered in the fridge and use within 1 day for best quality. Store cut avocado separately if possible, with lime juice on the exposed flesh; assembled halves are best eaten straight away. Serve the filling cold rather than reheating it.

Frequently asked questions