Avocado filled with shrimp

Ingredients

• 1 avocado per two peopleavocado
• 1 small tubDutch shrimp
• to tastespring onion
• 2 spoonfulscrème fraîche
• to tastelime
• to tastefresh chives
• 1 clovegarlic
• to tastesalt
• a few drops, or to tasteTabasco

Instructions

1. 1

   Prepare the avocado

   Halve the avocado and carefully scoop out the flesh, keeping the empty halves intact. Set the shells on a plate and mash the flesh in a bowl.

2. 2

   Mix the filling

   Squeeze in the garlic. Slice the spring onion and chives into rings and add them to the bowl with the shrimp, 2 spoonfuls of crème fraîche, and lime zest and juice to taste. Season with salt and a few drops of Tabasco.

3. 3

   Fill and garnish

   Spoon the mixture into the avocado shells. Garnish with chive sprigs and a lime wedge.

What is avocado filled with shrimp?

This is a chilled-style starter of mashed avocado mixed with shrimp and a creamy, citrusy dressing, served in the avocado shells. It fits the Mediterranean-inspired combination of seafood, fresh herbs and lime, while Dutch shrimp give this version its distinct character.

The recipe works because the avocado makes a soft base for the small, tender shrimp, while lime and spring onion bring freshness. Chives and Tabasco add a savoury finish with just a little heat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 15g protein, 11g carbs, 27g fat.

Most of the carbohydrates and fibre come from the avocado, while its fat and the crème fraîche account for much of the dish's fat. Shrimp provide most of the protein. For a more balanced plate, serve the starter with a generous green salad and a slice of bread.

Choosing the ingredients

Avocado: Choose one that yields gently to pressure but is not mushy, so the flesh mashes easily and the shells stay presentable.

Shrimp: Dutch shrimp are small and delicate, making them easy to fold into the filling. Drain excess liquid if the shrimp are packed with it.

Lime and herbs: Add lime zest and juice gradually, tasting as you go. Fresh chives and spring onion give the mixture a mild, savoury bite.

Keep the avocado shells intact

Scoop the flesh out carefully, leaving enough avocado in the shell to help it hold its shape. A spoon is useful for removing the flesh without tearing the skin.

Mash the avocado in a separate bowl rather than mixing directly in the shells. This makes it easier to combine the filling evenly before serving.

Balance the creamy filling

Crème fraîche: The two spoonfuls bind the avocado and shrimp into a creamy mixture. Stir it in gently so the filling stays substantial rather than becoming overly smooth.

Seasoning: Lime, salt and Tabasco are added to taste, so start modestly and adjust before filling the shells. The shrimp already bring savoury flavour, so taste before adding more salt.

Serve it fresh

Fill the shells just before serving for the best appearance and a fresh, bright flavour. Finish with chive sprigs and a lime wedge as directed.

Serve as a starter on its own or alongside a crisp green salad and bread. The contrast of cool, creamy avocado and tender shrimp makes a small portion feel complete.

Recipe notes & tips

• Choose a ripe but still firm avocado so the halves are easier to keep intact.
• Add lime juice and Tabasco a little at a time, tasting the filling before adding more.
• Slice the spring onion and chives finely so they distribute evenly through the mixture.
• Fold the shrimp in gently to keep their texture distinct.
• Keep the avocado shells on a stable plate while filling them.

Variations

• More citrus: Add a little extra lime zest for a brighter filling.
• Extra heat: Add another drop or two of Tabasco after tasting.
• Herb change: Replace some of the chives with finely chopped fresh dill.
• Leafy side: Serve each filled half with a crisp green salad.
• Crunchy topping: Scatter a little extra sliced spring onion over the filling.

Common mistakes to avoid

• Over-scooping: The shells can tear; leave a thin layer of avocado attached to the skin.
• Over-mashing: The filling can lose texture; mash the avocado until soft but not completely smooth.
• Adding too much lime at once: The mixture can become sharp or loose; add the juice gradually and taste.
• Over-seasoning: Shrimp can already be savoury; check the filling before adding more salt.
• Filling too early: The avocado can discolour; assemble close to serving and cover any prepared filling tightly.

How to store

Store leftover filling in an airtight container in the fridge and use within 1 day; press cling film against the surface to slow browning. The avocado halves are best assembled just before serving, and this dish is not suited to reheating.

Frequently asked questions