Avocado Stuffed with Shrimp Recipe (Aguacates Rellenos de Camarones)

Ingredients

• 4ripe avocados
• 24shrimp, peeled and deveined
• 75 gred onion, finely chopped
• Juice of 2limes
• 180 mlsalsa rosada
• 45 mlfresh coriander, plus extra for garnish
• 45 mlfresh parsley
• To tastesalt and pepper
• As neededlettuce, for serving

Instructions

1. 1

   Poach the shrimp

   Bring water to the boil in a small pan. Add the shrimp, cover the pan and turn off the heat. Leave them in the water for 5 minutes, then drain.

2. 2

   Mix the filling

   Put the shrimp, red onion, salsa rosada, coriander, parsley, salt and pepper in a medium bowl. Mix until combined.

3. 3

   Prepare the avocados

   Cut the avocados lengthways and remove the stones. Drizzle the cut sides with lime juice and season with salt and pepper.

4. 4

   Fill the avocados

   Arrange the lettuce on a serving plate and set the avocado halves on top. Spoon the shrimp mixture into each half.

5. 5

   Garnish and serve

   Scatter over fresh coriander and serve immediately.

What are aguacates rellenos de camarones?

The name means avocados stuffed with shrimp, a familiar appetiser in Colombia and other parts of South America. This version pairs cool, creamy avocado with shrimp dressed in salsa rosada, onion, lime and herbs.

The filling is mixed rather than cooked as a sauce, so the shrimp stay distinct and the avocado provides a soft, rich base. It is a practical choice when you want a quick starter that needs little cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 667 calories, 17g protein, 19g carbs, 61g fat.

The avocado and salsa rosada contribute most of the fat, while the shrimp provide the main protein. The onion, lime and herbs add relatively little bulk; serve a half avocado alongside salad or vegetables if you want a more balanced plate.

Poaching the shrimp gently

Gentle heat: the recipe uses hot water with the heat turned off, leaving the shrimp covered for 5 minutes. This gives them time to cook without continuing to boil in the pan.

Check the result: drain the shrimp after the specified time; they should be opaque and firm. If they are still translucent, return them briefly to the hot water before draining.

Building the filling

Salsa rosada: this pink sauce brings creaminess and a mild tang to the shrimp. Mix it through evenly so each avocado half gets both sauce and pieces of shrimp.

Fresh herbs: coriander and parsley add a green, savoury note. Keep some coriander aside for the final garnish, as directed.

Choosing ripe avocados

Ripe fruit: choose avocados that yield slightly to gentle pressure but are not mushy. They need to hold their shape after being cut and filled.

Lime and seasoning: add the lime juice to the cut surfaces, then season them with salt and pepper. Prepare them just before serving to keep the flesh looking fresh.

Putting the dish together

Lettuce base: arrange the lettuce on the serving plate before adding the avocado halves. It gives the filled fruit a bed for serving.

Fill at the end: spoon the shrimp mixture into the avocado cavities after arranging them on the plate. Add the coriander garnish and take the dish to the table straight away.

Serving suggestions

Serve these stuffed avocados as a starter, snack or light meal. Their creamy texture and tangy shrimp filling work well alongside a crisp green salad.

For a more substantial plate, serve them with bread or another simple side. Keep accompaniments mild so the lime, herbs and salsa rosada remain noticeable.

Recipe notes & tips

• Use ripe but still-firm avocados so the halves hold their shape when filled.
• Drain the shrimp thoroughly before mixing to keep the filling from becoming watery.
• Chop the red onion finely so it mixes evenly through the shrimp.
• Taste the filling before spooning it into the avocados and adjust the salt and pepper.
• Keep the extra coriander for the garnish, rather than mixing it all into the filling.

Variations

• Add cucumber: fold finely diced cucumber into the shrimp mixture for extra crunch.
• Use a different herb: replace some of the parsley with extra coriander for a more pronounced herbal flavour.
• Add chilli: mix a little finely chopped chilli into the filling for gentle heat.
• Serve as a salad: scoop the avocado flesh and toss it gently with the shrimp mixture over lettuce.
• Make smaller portions: use smaller avocados and divide the filling between more halves.

Common mistakes to avoid

• Boiling the shrimp continuously: they can turn tough; cover them and turn off the heat as directed.
• Leaving excess water on the shrimp: it can dilute the dressing; drain them well before mixing.
• Using overripe avocados: soft flesh may collapse; choose fruit that yields only slightly to pressure.
• Mixing too roughly: the shrimp can break up; fold the filling together gently.
• Filling too early: the avocado can discolour; assemble the halves shortly before serving.

How to store

For the best appearance and texture, assemble and serve the avocados immediately. If needed, refrigerate the shrimp filling separately in a covered container and use within 1 day; cut the avocados just before serving.

Frequently asked questions