Shrimp-Stuffed Grilled Avocado

Shrimp-Stuffed Grilled Avocado
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Avocados work better on the grill than you might think, especially when they're complemented by the sweetness of shrimp and the bold bite of lime and chilies. The rich, understated flavor of avocados makes them an ideal foundation for other foods. This delicious shrimp-and-avocado dish is a perfect example, and it's quick enough to whip together at the last minute. The only piece of special equipment you'll need is a mesh grill basket so the shrimp won't fall through the bars of your grill. If you don't have one, thread the tiny shrimp onto skewers instead.


  • ½ lb. small uncooked shrimp, 51-60 count
  • ½ jalapeno, seeded and finely minced
  • 2 Tbsp. fresh-squeezed lime juice
  • 3 Tbsp. olive oil
  • 3 Tbsp. cilantro, chopped
  • 1 green onion, finely chopped
  • ½ tsp. sea salt, or more to taste
  • 2 large, ripe avocados
  • 4 lime wedges


  1. Heat your grill to medium-high cooking temperature, about 400° F. Rinse the shrimp under cold running water, then blot them dry on a clean paper towel. If they're still slightly frozen, that's OK. Place the shrimp in a mesh grill basket. Whisk the jalapeno, lime juice and 2 tablespoons of the olive oil together in a small mixing bowl and set the mixture aside.
  2. Grill the shrimp over the hottest portion of the grill for 2-3 minutes, tossing constantly, until they're pink and they lose their translucent appearance. Pour the hot shrimp from the grill basket into the jalapeno-lime mixture. Add the cilantro, green onion and salt, and toss until the shrimp are coated well.
  3. Halve and pit the avocados, and brush them lightly with the third tablespoon of oil. Place them on the grill and cook for 2-3 minutes until the cups are marked well by the grill and thoroughly heated.
  4. Place each avocado shell on a separate serving plate and divide the shrimp mixture between them. Garnish with a lime wedge and serve as a side dish with grilled fish or poultry.


Add a small handful of hardwood chips to the grill just before you begin cooking for a bolder flavor. Mild-flavored hardwoods such as alder or apple bring out the flavors in the shrimp and avocado without overpowering them.

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