Shrimp cocktail is a crowd-pleasing finger food typically served as an appetizer. Shrimp Cocktail Stuffed Avocado is a light and refreshing recipe perfect for hot summer days and warm summer nights. Pair it with tortilla chips and a green salad for a quick and easy family meal. However, this shrimp cocktail is best served with a spoon!
- 4 Servings
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Calories: 268
- 2 large avocados, sliced in half lengthwise, pit removed
- 1 pound shrimp, peeled and deveined
- 1/2 cup cucumber, peeled and finely chopped
- 1 tomato, finely chopped
- 1/4 cup shallot, minced
- 3 tbsp cilantro leaves, chopped
- 1/3 cup ketchup
- 2 tbsp fresh ground horseradish
- 1 tbsp Worcestershire sauce
- 1 lemon, juice of
- 1 tbsp garlic paste
- ground black pepper
In a medium size pot, bring water to boil. Add shrimp to the pot, cover and steam until shrimp are fully cooked and pink, about 2-3 minutes. Drain shrimp and allow to cool.
To make cocktail sauce, add ketchup, ground horseradish, Worcestershire sauce, lemon juice and garlic paste to a small bowl and stir well to combine.
In a large bowl, combine cooled shrimp (cut in half if desired), cucumber, tomato, shallot, cilantro, cocktail sauce and ground black pepper to taste. Stir well to coat the shrimp evenly.
Fill the inside of each avocado half generously with a heaping scoop of the shrimp cocktail mixture. Serve chilled.