Shrimp & Rice Stuffed Avocados
Filled with Minute® Ready to Serve Cilantro & Lime Jasmine Rice, baby shrimp and tangy, savoury, seasoning, this avocado dish is unbeatable for lunch or as an upscale appetizer for your next dinner party!
Ingredients
- 1 cup Minute® Ready to Serve Cilantro & Lime Jasmine Rice
- 1/2 cup (3 oz) frozen cooked baby shrimp, thawed and drained
- 1/4 cup diced cucumber
- 2 tbsp Southwest ranch dressing
- 1 green onion, thinly sliced
- 1/4 tsp seafood seasoning
- 3 ripe avocados, halved and pitted
Instructions
Easy to put together, these stuffed avocados are perfect to bring to the office or to serve as a first course with dinner. Bursting with a creamy mixture of Minute® Ready to Serve Cilantro & Lime Jasmine Rice, baby shrimp, diced vegetables and seasonings, this dish tastes complex but couldn’t be easier to make.
Step 1
Heat rice according to package directions. Cool completely.
Step 2
Toss together rice, shrimp, cucumber, dressing, green onion and seasoning in a medium bowl.
Step 3
Scoop out avocado flesh, leaving 1/2-inch border inside the skin. Dice the avocado flesh and stir into the rice mixture. Divide filling evenly between avocado halves.
Recipe Tips
Substitute chili powder or creole seasoning for seafood seasoning, if desired.
To make this dish vegetarian, simply omit the baby shrimp from the filling or substitute them with a meat-free alternative.
If you’re not a fan of seafood, swap out the baby shrimp for shredded chicken.
Stuffed Avocados
Avocados are one of those superfoods that just about everyone loves. They’re creamy, delicious and packed with vitamins, healthy fats and the essential amino acids the body needs to run smoothly. In fact, we love them so much we’ve compiled a list of our favorite avocado and rice recipes.
Paired here with our Minute® Ready to Serve Cilantro & Lime Jasmine Rice, this recipe will easily become a family favorite. In just 10 minutes, you can prepare a delicious and filling snack, appetizer or great lunch option. For a complete lunch, pair two avocado halves with a simple Caprese Rice Salad.
Once the rice is heated in the microwave, let it cool and start working on the rest of the filling. Combine the rice in a medium bowl with the shrimp, diced cucumber, dressing, chopped green onion and seasoning. Set the mixture to one side while you prepare your avocados.
Cut the avocados in half lengthwise from the thin end to the fat end and separate. Remove the pit and discard. Scoop out nearly all of the avocado flesh but make sure to leave a thin, green layer of flesh. It’s ok if they are not all exactly even — practice makes perfect! Mix the diced or mashed avocado into the rice mixture and fill your avocados.
Ripe? Or not?
If you’re not sure how to tell when an avocado is ripe, take a look at its color and texture. Ripe avocados are very dark green. They also should feel slightly soft when pressed. If the texture is too soft, your avocado may be overripe. If it’s too firm, that means its not ready to eat.
If you can only find firm, green avocados, one trick to getting them to ripen faster is to place them in a brown bag with an apple. Check on them daily to gauge their progress and make sure not to forget about them!
Looking for more recipes that call for avocado? Try using it to top this easy Red Beans and Rice recipe, or try it in our Avocado Chicken Power Salad.
For a fun weeknight option, try our Cheesy Chicken and Rice Recipe with Broccoli.
