Equador Stuffed Shrimp Salad Avocado
May 05, 2020
"Can place on a bed of shredded lettuce"
- Serving Size: 1 (407.5 g)
- Calories 646.7
- Total Fat - 41.6 g
- Saturated Fat - 7.7 g
- Cholesterol - 481.3 mg
- Sodium - 1842.5 mg
- Total Carbohydrate - 34.4 g
- Dietary Fiber - 10.7 g
- Sugars - 7.1 g
- Protein - 37.9 g
- Calcium - 192.3 mg
- Iron - 2.8 mg
- Vitamin C - 19.9 mg
- Thiamin - 0.2 mg
Step by Step Method
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, make sure they are ripe and firm. If the avocado yields to gentle pressure, it is ready to eat.
- Frozen cooked shrimp can be found in the frozen seafood section of the grocery store.
- Substitution 1: Replace mayonnaise with plain Greek yogurt. Benefit: This substitution will make the recipe healthier by providing more protein and fewer calories.
- Substitution 2: Replace red bell pepper with red cabbage. Benefit: This substitution will add more color and crunch to the dish, making it more visually appealing.
Mexican-Style Stuffed Shrimp Salad Avocado Mix the sauce as directed and add shrimp. Fill the avocado with the shrimp mixture, then top with shredded Mexican cheese, diced tomatoes, and chopped cilantro. Serve cold on a bed of shredded lettuce.
Roasted Sweet Potato Wedges - These sweet potato wedges are roasted in the oven with a blend of spices and herbs, making them the perfect accompaniment to the Ecuador Stuffed Shrimp Salad Avocado. The sweetness of the potatoes pairs nicely with the savory flavors of the shrimp and avocado, creating a delicious and balanced meal.
Grilled Corn Salad: This grilled corn salad is a great complement to the Ecuador Stuffed Shrimp Salad Avocado. The sweetness of the corn and the smoky flavor of the grilled corn provide a delicious contrast to the savory shrimp and creamy avocado. The addition of fresh herbs and a light vinaigrette dressing give this salad a bright and flavorful finish.
Q: How do I prepare the sauce for the Equador Stuffed Shrimp Salad Avocado?
A: To prepare the sauce for the Equador Stuffed Shrimp Salad Avocado, mix together 1 cup mayonnaise, 1/4 cup ketchup, 1 tablespoon red onion, grated, 1 tablespoon red bell pepper, grated, 2 tablespoons green stuffed olives, sliced, 1 tablespoon parsley, minced, 1 tablespoon jalapeno pepper, minced, and 1 egg, hardboiled, chopped.
Q: What ingredients are needed for the Equador Stuffed Shrimp Salad Avocado?
A: The ingredients needed for the Equador Stuffed Shrimp Salad Avocado are 1 pound cooked shrimp, 1/2 cup onion, diced, 1/2 cup celery, diced, 1/2 cup green bell pepper, diced, 1/2 cup red bell pepper, diced, 1/2 cup mayonnaise, 1/4 cup ketchup, 1 tablespoon red onion, grated, 1 tablespoon red bell pepper, grated, 2 tablespoons green stuffed olives, sliced, 1 tablespoon parsley, minced, 1 tablespoon jalapeno pepper, minced, 1 egg, hardboiled, chopped, and 1 avocado, diced.
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FUN FACT 1: Avocados are native to Central and South America, specifically Mexico and Equador. This recipe combines the flavors of these two countries to create a delicious and unique salad.
FUN FACT 2: The hard-boiled egg in this recipe is a popular addition to many dishes as it adds flavor and protein. It is said that the first hard-boiled egg was eaten by Julius Caesar in the first century BC.