Avocado Halves with Shrimp Salad

Chef Keoni Chang shares this rich and elegant shrimp salad that is full of amazing flavors!



Adjust Servings

Recipe CategoriesFish & Seafood Salads


Shrimp Salad

1Poundcooked shrimp, tails & shells removed
1⁄4Cupred bell pepper, small diced
1⁄4Cupgreen bell pepper, small diced
1⁄4CupMaui onion, small diced
1Tablespoonparsley, finely chopped
4Tablespoongreen onions, finely chopped
1Teaspoongarlic, minced
1eachlemon, juiced
2eachlimes, juiced
1TeaspoonWorcestershire sauce
2TeaspoonTabasco sauce
1⁄4Teaspoonwhite pepper
5leafbasil, julienned

Chili Mayonnaise

2Teaspoonchili powder
1⁄2Teaspoongarlic powder
1Tablespoonchipotle chilies in adobo sauce, minced
1Can4.5 oz. chopped green chilies

Bread Crumbs and Avocados

1Cupbread crumbs
2Tablespoonparsley, minced
2eachlarge, ripe avocados


Shrimp Salad

  1. In a mixing bowl, combine above ingredients.
  2. Refrigerate for 30 minutes, stirring occasionally.
  3. Drain excess liquid before filling avocados.

Chili Mayonnaise

  1. Mix all ingredients together, chill and reserve.

Bread Crumbs and Avocados

  1. Combine paprika bread crumbs and parsley. Mix well and reserve.
  2. Preheat broiler.
  3. Place each avocado on its side, with skin still on, and slice off a thin round portion so the avocado will sit levelly on the serving plate.
  4. Repeat with the opposite side.
  5. Each avocado will have 2 thin slices cut from each side.
  6. Cut the avocado in half lengthwise, then remove pit and discard.
  7. Fill each avocado with about ¼ cup Shrimp Salad.
  8. Cover Shrimp Salad with a thin layer of Chili Mayonnaise and bread crumbs.
  9. Place avocados on a baking pan in the oven. Broil until bread crumbs are brown, about 5-7 minutes.
  10. Place each avocado half on a bed of shredded lettuce and serve with extra Chili Mayonnaise.


For the shrimp, you could also try ½ lb. of 26/30 ct. jumbo peeled and deveined shrimp. Cook briefly until done and chop.


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