Dorm Dining: Shrimp Stuffed Avocados
Written and photographed by Grace Baines
Light, cool meals are trending as the days keep warming up. This week’s recipe is a wonderfully tasty – and very healthy – Shrimp Stuffed Avocados down-sized for dorm living.
This dish makes a great meal for two, or even a group, with very little preparation. I recommend pairing this dish with a fruit salad, fruity drink or a fish dish for a complete dinner. Fruit will add to the sweet taste in the Shrimp Stuffed Avocados with the apple chunks in the cream filling, and fish will pair well with the shrimp and avocado mixture to create a nautical themed meal.
This recipe combines the smooth clean taste of avocado, the salty tang of shrimp, olive oil and herbs and the fruity filling of crisp apple for a sweet finish. For a small dish it is incredibly filling and dense with nutrients. So if you are hoping for a light meal with lots of energy, look no further.
Shrimp Stuffed Avocados
Ingredients and Supplies
- •Cutting board
- •Sharp knife
- •Fork
- •Spoon
- •2 medium bowls
- •1 large microwavable bowl
- •1 plate
- •1 lime
- •A small bag of precooked and frozen shrimp (size small or medium)
- •1-2 avocados (depending on number of people eating)
- •1 sprig of fresh parsley
- •1 sprig of fresh cilantro
- •1 Granny Smith apple
- •3 tablespoons of olive oil
- •Sea salt
Preparation
- Wash and finely chop the parsley and cilantro (leaf only, no stem).
- Combine the olive oil with the amount of herbs desired (I use around 5 leaves of each). Stir and try to further shred the herbs and combine them with the olive oil using the fork.
- Take the lime and slice it in half. Set one half to the side and use the other to squeeze about a teaspoon of juice into the dressing. Mix thoroughly with the fork.
- Take the Avocado and carefully slice around the pit. Separate the two halves and set the half with the pit to the side.
- Using the spoon, carefully scoop out the avocado pulp until there is a quarter inch to half inch border on all sides. Put the extra flesh into a separate bowl.
- Fill the microwavable bowl with water, and place three or four shrimp into the bowl. Microwave until the precooked and frozen shrimp are completely thawed, then drain them.
- Remove any shells or tails on the shrimp and slice them into smaller pieces and set them aside.
Slice the Granny Smith apple into bite-sized chunks.
- Combine a tablespoon of the dressing and the extra avocado flesh. Use the fork to mash the two together and create a smooth texture. Combine the shrimp pieces and mix thoroughly. Combine an equal amount of the apple chunks and mix thoroughly.
- Scoop the filling into the avocado so that it is completely full and a little extra rounded on top. Squeeze a film of lime juice over the whole dish.
- Present the dish on a plate, with sides and some sort of a fruity wonderful drink because, honestly, you’ve earned it. Happy end of midterms!
