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Marinated Shrimp in Avocado Halves

 Marinated Shrimp in Avocado Halves
This is one of my favorite recipes. I used to serve it to a gourmet group in Missouri, and I still use it for entertaining in my new home. It's wonderful!
4 ServingsPrep: 30 min. + chilling


  • 2 tablespoons cider vinegar
  • 1-1/2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground mustard
  • Dash freshly ground pepper
  • 12 ounces fresh or frozen medium shrimp, peeled and deveined
  • 1 small onion, thinly sliced, divided
  • 1 garlic clove, peeled and halved
  • 3 tablespoons vegetable oil, divided
  • 1 small pickled jalapeno pepper, rinsed, seeded, cut in strips
  • 2 medium ripe avocados, peeled, halved, seeded and rubbed with lemon juice
  • Lemon
  • 1 medium tomato, chopped


  • In a large bowl, combine the vinegar, lemon juice, salt, mustard and
  • pepper; set aside. In large skillet over medium-high heat, cook and
  • stir shrimp, half the onion slices and garlic in 2 tablespoons oil
  • for 4-5 minutes or until shrimp turn pink.
  • Remove onion and garlic with slotted spoon; discard. Add shrimp and
  • remaining oil to vinegar mixture, along with jalapeno pepper and

2 of 2

Marinated Shrimp in Avocado Halves (continued)

Directions (continued)

  • remaining sliced onion. Cover; stir occasionally. Chill overnight.
  • To serve, spoon shrimp mixture into avocado halves. Sprinkle with
  • tomato; drizzle with some of marinade. Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 329 calories, 26 g fat (4 g saturated fat), 126 mg cholesterol, 325 mg sodium, 11 g carbohydrate, 5 g fiber, 16 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.