Lunch / Dinner
Shrimp-Stuffed Avocados with Citrus Aioli
You can never go wrong when good food is stuffed with more good food, like shrimp-stuffed avocados. To take it a step further, serve the stuffed avocados on a bed of grilled sweet corn, then top it all with a fresh-flavored aioli. Now this is one satisfying summer meal. This meal is fast and fun, making it perfect for entertaining. So everything’s ready at the same time, grill the corn alongside avocados, onion, and shrimp.
Ingredients
FOR THE AIOLI, COMBINE:
FOR THE AVOCADOS, MIX:
Instructions
Preheat grill to medium-high. Brush grill grate with oil.
For the aioli, combine mayonnaise, orange juice, garlic, and zests; season with salt and cayenne, then refrigerate.
For the avocados, mix 2 Tbsp. oil, parsley, 1 Tbsp. lime juice, garlic powder, and pepper flakes in a bowl; add shrimp and toss to coat. Brush halved avocados with remaining 1 Tbsp. oil and juice of ½ a lime.
Grill shrimp, uncovered, until firm, 3–5 minutes. Grill avocados, flesh sides down, uncovered, until grill marks appear, about 5 minutes. Grill onion, uncovered, until softened, 5 minutes.
Scoop out and dice top two-thirds of flesh of each avocado, leaving bottom third in the “shell”. Dice grilled onion. Gently stir diced avocado, onion, shrimp, and tomatoes in a bowl; spoon back into avocado “shells”. Drizzle aioli over servings.
Grill avocados, flesh side down, until they are slightly softened and grill marks appear.
Scoop out and dice top two-thirds of the avocado flesh, leaving bottom third in shells for shape.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 376
% Daily Value*
Total Fat 28g 43%
Saturated Fat 3g 15%
Cholesterol 134mg 44%
Sodium 245mg 10%
Carbs 15g 5%
Fiber 7g 28%
Protein 20g
*Percent Daily Values are based on a 2,000 calorie diet.