Equador Shrimp Stuffed Avocado 2
May 06, 2020
"Aguacate relleno de Camarones"
- Serving Size: 1 (505.3 g)
- Calories 645.6
- Total Fat - 41.2 g
- Saturated Fat - 8.5 g
- Cholesterol - 698.7 mg
- Sodium - 1599.8 mg
- Total Carbohydrate - 27 g
- Dietary Fiber - 11.5 g
- Sugars - 5.2 g
- Protein - 45.2 g
- Calcium - 212.5 mg
- Iron - 3.7 mg
- Vitamin C - 38.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Put all minced stuff in
Stuff into avocado
Put avocado on top of lettuce with tomato on the side
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting avocados, choose ones that are slightly soft to the touch.
- When selecting shrimp, opt for wild-caught shrimp as they are more sustainable and have a better flavor.
- Instead of red onions, use shallots for a milder flavor. The benefit of this substitution is that it will allow the shrimp and other flavors to stand out more without the strong taste of red onions.
- Instead of mayonnaise, use Greek yogurt for a healthier option. The benefit of this substitution is that it will reduce the amount of fat and calories in the dish, while still providing a creamy texture.
Mexican Shrimp Stuffed Avocado Replace the dressing with a Mexican-style salsa by combining 1/2 cup of your favorite salsa, 1 tablespoon of chopped jalapeno, and 1 tablespoon of lime juice. Replace the cilantro with fresh chopped cilantro. Add 1/4 cup of diced red onion to the stuffing mixture. Replace the lettuce with a bed of shredded lettuce. Garnish with a sprinkle of Cotija cheese.
Spanish Rice: Spanish Rice is a great accompaniment to the Equador Shrimp Stuffed Avocado. This flavorful side dish is a combination of white rice, garlic, and tomato sauce, making it the perfect complement to the savory shrimp and avocado. The garlic and tomato flavors will also help to bring out the flavors of the other ingredients in the dish.
Cilantro Lime Slaw: Cilantro Lime Slaw is a bright and refreshing side dish to serve with the Equador Shrimp Stuffed Avocado. The combination of cilantro, lime, and jalapeno creates a delicious balance of flavors that will complement the shrimp and avocado perfectly. The slaw also adds a crunchy texture to the dish that will make it even more enjoyable.
Q: How many avocados are needed for this recipe?
A: You will need 4 avocados for this recipe.
Q: What type of dish is this recipe for?
A: This recipe is for a guacamole dip.
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The original recipe for Equador Shrimp Stuffed Avocado was created in the 1950s by the famous Ecuadorian chef, Maria Teresa Vallejo. This recipe quickly became a staple in Ecuadorian cuisine and is still popular today.
The famous actress Eva Longoria is a fan of Equador Shrimp Stuffed Avocado. She has been quoted saying that it is one of her favorite dishes and she loves to make it for her friends and family.