South Florida meets Peru in a twist on Aguacate de Palta with this tropical shrimp salad stuffed avocado.
Aguacate de Palta
Summer is winding down in South Florida (though you wouldn’t know it with the heat!) and this means the end of avocado and mango season. While the rest of the United States is eating squash, zuchinni and strawberries, we are feasting on more mangoes and avocados than any one person can eat. The only time of year better than mango and avocado season is that one day in January where the temperature goes under 70.Tropical Shrimp Salad stuffed in fresh Florida avocado, what could be better? Click To Tweet
Unfortunetly summer is ending and we are coming up on the end of the season. In Peru they make a fabulous dish called Aguacate de Palta, which is basically a stuffed avocado. It can be stuffed with anything, chicken salad, tuna salad, but being that it is mango season and I’m living in Miami, I thought a tropical shrimp salad would be amazing inside an avocado.
Tropical Shrimp Salad
The key to this recipe is the fresh ingredients. The shrimp alone are to die for. Even if you don’t have avocados and mangoes, make the shrimp and just eat them with a fork or put them on tacos. They are that good.
However, if you have access to mangoes and avocados, this is the ultimate in summer dishes. Fresh and light, with sweetness from the mango and tang of lime juice make it perfect. It is a simple dish with complex flavors.
Quality shrimp are crucial to this recipe. Always be sure your shrimp don’t have a fishy smell and clean them well. I would strongly suggest using wild shrimp if you have access to them. They have such a great flavor.
I hope you enjoy this end of summer recipe! Happy gluten free eating!
Tropical Shrimp Salad Stuffed Avocado
- 1 orange juiced
- 1/2 lime juiced
- 1/4 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- zest of half orange
- zest of half lime
- 1/2 teaspoon gluten free cajun seasoning
- 1 pound clean and devained shrimp
- 1 heaping Tablespoon Mayo
- 1/4 cup chopped mango
- 2 heaping Tablespoons chopped Cilantro
- 2 Florida Avocados or 4 Haas
- Combine all marinade ingredients in a blender or food processor.
- Combine shrimp and marinade in ziploc. Marinade for 20 minutes.
- Cook shrimp in a non stick skillet until done, being careful not to overcook.
- Cut up shrimp and toss with mango, cilantro, and mayo. Add salt to taste.
- Put shrimp salad inside avocados and serve!