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Avocado and Shrimp Canoes - SAVOIR FAIRE by enrilemoine
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5 from 1 vote

Avocado and Shrimp Canoes

Prep Time15 mins
Cook Time6 mins
Total Time21 mins
Course: Appetizers
Cuisine: Mexican
Servings: 8 canoes
Author: Enriqueta Lemoine


  • 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.