This Avocado and Shrimp Canoes recipe has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone #VidaAguacate #CollectiveBias
Avocado Shrimp Canoes. Avocados have been part of my family diet forever. My grandpa used to have his fish soup garnished with avocados (a craving that I inherited and had it during my first pregnancy), and my grandma used to garnish her black bean soup with avocado and cilantro.
This is why I didn’t think twice when I learned there is a Vida Aguacate Club: I joined it immediately! Sponsored by Avocados From México, it’s a reliable source of information regarding recipes (avocados are more than guacamole) and nutritional information (among other things, avocados are a source of good fat with no cholesterol).
Another good thing is that avocados are always in season, and we can get Avocados From México all year. They are always fresh, always delicious, and always so versatile.
Take a look at these avocado and shrimp canoes. I combined the flesh with a simple pico de gallo salad that I served on the avocado skins and topped with grilled shrimp.
They are perfect as an appetizer or simply as a tapa. I like to have them when we barbecue… You can have one or two or more, and they look so cute! Here is my recipe, and please join Vida Aguacate Club for more.
Avocado and Shrimp Canoes
- For the pico de gallo and avocado salad
- 4 Avocados From México cut in half
- 3 cups tomatoes diced
- 1 cup onion finely chopped
- 4 Tbsp . jalapeño finely chopped
- 1 cup cilantro leaves chopped
- 2 Tbsp . extra virgin olive oil
- 2 Tbsp . fresh lemon juice
- Coarse sea salt
- For the grilled shrimp
- 16 shrimp with tails
- 2 Tbsp . olive oil
- 2 garlic cloves minced
In a bowl, combine the shrimp with the olive oil and garlic and let marinate for at least 15-20 minutes.
In another bowl, mix the tomatoes, onion, jalapeño and cilantro, add olive oil, lemon juice, and salt and combine. Let marinate.
Preheat a grilling pan over medium-high heat.
Grill the shrimp 2.5 to 3 minutes per side until they look orange.
Scoop the flesh from the avocados and add it to the pico de gallo salad and combine.
Fill the avocado skin canoes with the pico de gallo and avocado salad and garnish with 2 shrimp.
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