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Shrimp and Salsa stuffed California Avocado

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Shrimp and Salsa stuffed California Avocado


Developed as part of the 2012 California Avocado Week at Downtown Disney District (Anaheim, CA)


Serves: 6

3 Fresh California Avocados (ripe but still firm)
7 21/25 large shrimps, shell on
2 cups Mangos chopped
1/4 cup Red Onions chopped
1 Tbsp. lime juice
2 Tbsp. Fresh seeded Jalapeno Pepper finely chopped
As needed Pinch Kosher salt to taste
1 Tbsp. Cilantro chopped plus a few leaves for garnish

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


In a small sauce pan, place the shrimp and cover by half an inch with water. Bring the water to simmer and cook for 3-4 minutes, until the shrimp are pink and curled. Drain and rinse under cold water, then peel the shrimp. Chop roughly, place in a small bowl, cover and refrigerate. In a bowl, combine remaining ingredients and toss well. Adjust seasoning with lime juice and salt, to taste. Cover and chill one to two hours to allow flavors to melt. Add shrimp to salsa and toss to combine. Taste, and adjust seasoning as needed. Cut each Fresh California Avocado in half length wise. Remove the pit. Score each half, leaving the Fresh California Avocado in the shell. Divide the salsa among the six avocado halves, filling the cavity and mounting it up on top. Squeeze a little bit of lime juice over all and garnish with some cilantro leaves.

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Recipe courtesy of Alejandro Reyna – La Brea Bakery


(3 Ratings)