Avocados Filled With Shrimp And Korean-Style Remoulade Recipe

Recipe By Slurrp

Avocados Filled with Shrimp and Korean-Style Remoulade is a delicious and refreshing appetizer that combines the creaminess of avocados with the bold flavors of shrimp and Korean-style remoulade. The avocados are filled with a mixture of cooked shrimp, mayonnaise, Korean chili paste, and other seasonings, creating a flavorful and satisfying bite. This dish is perfect for parties or as a light and healthy snack.

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Avocados Filled With Shrimp And Korean-Style Remoulade
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Ingredients for Avocados Filled With Shrimp And Korean-Style Remoulade Recipe

  • 1/2 Ripe Avocados
  • 0.13 pound Cooked Shrimp, Peeled And Deveined
  • 0.06 cup Mayonnaise
  • 1/4 tablespoon Korean Chili Paste
  • 1/4 tablespoon Lime Juice
  • 1/4 Clove Garlic, Minced
  • 0.06 teaspoon Salt
  • as per your need Chopped Cilantro, For Garnish

Directions: Avocados Filled With Shrimp And Korean-style Remoulade Recipe

Cooking Directions

  • STEP 1.Start by cooking the shrimp in boiling water until they turn pink and are cooked through.
  • STEP 2.Once cooked, remove the shrimp from the water and let them cool.
  • STEP 3.In a bowl, mix together mayonnaise, Korean chili paste, lime juice, garlic, and salt to make the Korean-style remoulade.
  • STEP 4.Add the cooked shrimp to the remoulade mixture and toss until well coated.
  • STEP 5.Cut the avocados in half and remove the pits.
  • STEP 6.Scoop out a little bit of the avocado flesh to create a hollow for the shrimp filling.
  • STEP 7.Fill each avocado half with the shrimp and remoulade mixture.
  • STEP 8.Garnish with chopped cilantro and serve chilled.
  • STEP 9.Enjoy the creamy avocado, flavorful shrimp, and tangy Korean-style remoulade!

Cooking Tips

  • Make sure to use ripe avocados for the best flavor and texture.
  • If you prefer a spicier remoulade, add more Korean chili paste.
  • You can also add diced cucumbers or red onions for extra crunch and flavor.
  • Serve the avocados immediately after filling to prevent them from turning brown.
  • This dish can be made ahead of time and stored in the refrigerator until ready to serve.

Storage and Serving

  • Store any leftover shrimp and remoulade mixture in an airtight container in the refrigerator for up to 2 days.
  • To serve, simply fill the avocados with the chilled shrimp mixture and garnish with fresh cilantro.
  • Serve as an appetizer or as a light lunch with a side salad.
Nutrition
value
123
calories per serving
6 g Fat4 g Protein17 g Carbs9 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    4g
  • Carbs
    17g
  • Fiber
    9g

MacroNutrients

  • Carbs
    17g
  • Protein
    4g
  • Fiber
    9g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    256mg
  • Iron
    10mg
  • Vitamin A
    1131mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    116mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    48mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    62mg
  • Manganese
    2mg
  • Phosphorus
    77mg
  • Selenium
    4mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp