Spicy Shrimp-Salad Stuffed Baked Avocados recipe from cooking with cocktail rings

Spicy Shrimp-Salad Stuffed Baked Avocados

This post is sponsored by the California Avocado Commission.

This recipe is inspired by over the top sushi rolls turned into a low-carb and fun appetizer/ snack perfect for spring and summer entertaining. Chopped and sautéed shrimp are combined with spicy mayonnaise, green onions and crispy, toasted panko breadcrumbs and piled into avocado boats and baked. While many recipes serve avocado at room temperature – in this recipe they are warmed in the oven, making them even creamier, complimenting the shrimp salad filling (although they can also be eaten cold). 

California Avocados are in season so take advantage of the fresh fruit (yes, avocado is a fruit) while you can! The 2019 season runs from late March through July so while shopping, look for avocados with the little California Avocado sticker. Avocados with some imperfections are still delicious,  and since this recipe uses the avocados as a serving vehicle you can utilize some of them that are slightly flawed. I try not to waste anything so this is a good way to utilize some faintly over-ripe avocados without tossing them. 



For the spicy mayonnaise: 

¼ cup mayonnaise 

1 tablespoon sambal oleak 

1 tablespoon rice vinegar 

2 teaspoons soy sauce


For the shrimp-stuffed baked avocados: 

2 medium California Haas avocados, sliced in half lengthwise and pitted

2 tablespoons extra-virgin olive oil

4 tablespoons unsalted butter, divided 

¾ pound large shrimp (26/30 per pound), peeled and deveined and tails removed

Kosher salt, as needed

Freshly ground black pepper, as needed 

3 tablespoons cooked and crumbled bacon

½ teaspoon black sesame seeds 

¼ cup sliced green onions, divided  

½ cup panko breadcrumbs, divided 



For the spicy mayonnaise: 

In a small bowl whisk together the mayonnaise, sambal, rice vinegar and soy sauce until thoroughly combined. 


For the shrimp-stuffed baked avocados: 

Heat oven to 400ºF. 

Scoop out a little extra circle around the avocado and reserve for another use. Heat a large sauté pan over medium heat, add the olive oil and heat through. Add 2 tablespoons of the butter and allow to melt. Season shrimp on both sides with salt and pepper then add to the pan, cooking until pink and no longer translucent, about 2 minutes total. Remove from pan and chop. Add the shrimp to a medium-mixing bowl with the spicy mayonnaise, bacon, sesame seeds and half of the green onions.  

Return the sauté pan to medium-low heat, add the remaining butter and allow to melt. Add the panko breadcrumbs and toast, stirring constantly until golden brown, about 2 minutes. Remove to a small bowl. Stir half the breadcrumbs into the shrimp mixture.  

Pile about ¼ cup of the mixture into the center of each avocado half. Top with the remaining panko and bake until the top is browned, about 15 to 20 minutes. Sprinkle with remaining green onions and sesame seeds then serve immediately. 


Serves 4 as an appetizer.

This post is sponsored by California Avocado Commission– all opinions expressed are my own. 



Print Friendly and PDF