Delicious Avocado Stuffed with Shrimp and Crab Salad Recipe

Introduction

In the world of culinary delights, few combinations are as satisfying and refreshing as avocado stuffed with shrimp and crab salad. This dish not only brings together the creamy richness of ripe avocados but also the succulent flavors of shrimp and crab, making it a perfect choice for those who seek a light yet filling meal.

Avocado is often hailed as a superfood, thanks to its high content of healthy fats, fiber, and essential nutrients. When paired with the protein-packed shrimp and crab, this dish becomes a powerhouse of nutrition. It’s ideal for anyone who wants to enjoy a meal that is as nutritious as it is delicious. Whether you’re hosting a summer brunch, preparing a quick weekday lunch, or looking for a stunning appetizer for a dinner party, this avocado stuffed with shrimp and crab salad will not disappoint.

What sets this recipe apart is its simplicity. With a handful of fresh ingredients and straightforward preparation, you can create a dish that’s not only visually appealing but also brimming with flavor. The natural creaminess of the avocado complements the tender shrimp and crab, while the addition of fresh herbs and citrus adds a vibrant zing that ties everything together.

In this comprehensive guide, we’ll walk you through every step of making this delightful dish, from selecting the perfect avocados to mastering the art of creating a shrimp and crab salad that will wow your guests. We’ll also delve into the nutritional benefits of this dish, answer some common questions, and provide tips on how to store and serve your creation.

Ingredients

Selecting high-quality ingredients is crucial to the success of this recipe. Each component plays a vital role in creating the perfect balance of flavors and textures. Here’s a detailed look at the ingredients you’ll need:

• Avocados (4 ripe): The star of the dish, avocados should be perfectly ripe—firm enough to hold their shape but soft enough to scoop out easily. Avocados are rich in monounsaturated fats, which are heart-healthy fats that can help reduce bad cholesterol levels. They also provide a good source of potassium, fiber, and various vitamins.
• Shrimp (1 lb): Fresh or frozen shrimp will work for this recipe, but if using frozen, be sure to thaw them completely before cooking. Shrimp is low in calories yet high in protein and nutrients like selenium, iodine, and vitamin B12. It’s also a good source of omega-3 fatty acids, which are important for heart health.
• Lump Crab Meat (1/2 lb): Opt for fresh, high-quality crab meat if possible. Crab meat is sweet and tender, with a delicate texture that complements the other ingredients. It’s also packed with protein, vitamins, and minerals, making it a nutritious addition to the salad.
• Lemon (1): Freshly squeezed lemon juice is essential for adding brightness and acidity to the dish. Lemon not only enhances the flavors but also helps prevent the avocado from browning. Lemons are rich in vitamin C, an antioxidant that supports the immune system and skin health.
• Mayonnaise (3 Tbsp): Mayonnaise adds creaminess to the salad, binding the ingredients together. You can use regular or low-fat mayonnaise, depending on your preference. It’s also possible to substitute with Greek yogurt for a lighter option.
• Sour Cream (2 Tbsp): Sour cream adds a tangy richness to the salad. Like mayonnaise, you can opt for full-fat or low-fat versions. The sour cream also helps balance the flavors of the shrimp and crab.
• Celery (1/3 cup, diced): Celery adds a crunchy texture to the salad, providing a refreshing contrast to the creamy avocado and tender seafood. It’s also low in calories and high in water content, making it a hydrating addition.
• Cucumber (1/3 cup, diced): Cucumber adds another layer of crunch and freshness to the salad. Like celery, cucumber is hydrating and low in calories. It also provides vitamins and antioxidants.
• Red Onion (1/4 cup, diced): Red onion adds a mild sharpness to the salad, balancing the richness of the other ingredients. It’s also a good source of antioxidants and has anti-inflammatory properties.
• Fresh Parsley and Dill Weed (2 Tbsp each): Fresh herbs are essential for adding a burst of flavor and color to the salad. Parsley is rich in vitamins A, C, and K, while dill provides a unique flavor that pairs well with seafood.
• Salt, Pepper, and Chili Powder: Seasoning is key to bringing out the best in each ingredient. Salt enhances the natural flavors, pepper adds a hint of spice, and a pinch of chili powder can add a subtle kick if desired.

Step-by-Step Preparation

Preparing this dish is straightforward, but attention to detail will ensure the best results. Here’s how to make avocado stuffed with shrimp and crab salad:

1. Prepare the Shrimp:

Start by cleaning and deveining the shrimp. This step is crucial for both presentation and taste. If you’re using fresh shrimp, peel them and remove the vein along the back. If using frozen shrimp, make sure they’re fully thawed before you begin.

Next, bring a pot of water to a boil. Squeeze in the juice of half a lemon, then add the lemon halves to the water along with smashed garlic cloves, coarse salt, and fresh herbs like parsley and dill. This will create a flavorful broth that will infuse the shrimp as they cook.

Once the water is boiling, add the shrimp and cook them just until they turn pink and opaque, about 2-3 minutes. Be careful not to overcook the shrimp, as they can become tough and rubbery. Use a slotted spoon to remove the shrimp from the pot and set them aside to cool.

2. Make the Salad:

While the shrimp are cooling, you can start preparing the other salad ingredients. In a large mixing bowl, combine the lump crab meat, mayonnaise, sour cream, diced celery, cucumber, and red onion. Add the zest and juice of the remaining half of the lemon, and season with salt and pepper to taste.

Once the shrimp are cool enough to handle, chop them into bite-sized pieces and add them to the bowl. Gently toss the ingredients together until everything is well combined and evenly coated with the creamy dressing. Taste and adjust the seasoning if necessary.

3. Prepare the Avocados:

Cut each avocado in half lengthwise and remove the pit. To do this safely, hold the avocado in your hand, and using a sharp knife, carefully slice around the pit. Twist the halves in opposite directions to separate them, then use the edge of the knife to gently remove the pit.

Scoop out the flesh of the avocado, leaving a thin layer inside the skin to help the avocado maintain its shape. You can use a spoon for this, being careful not to puncture the skin. Rub the inside of the avocado with lemon juice to prevent browning and season with a pinch of salt and chili powder if desired.

4. Assemble the Dish:

Now that all your components are ready, it’s time to assemble the dish. Fill each avocado half with about 1/3 cup of the shrimp and crab salad. Be generous, but don’t overstuff the avocados, as this could cause them to lose their shape.

Arrange the stuffed avocados on a serving platter. For a touch of elegance, you can garnish them with additional fresh herbs, a sprinkle of chili powder, or a drizzle of extra virgin olive oil. Serve immediately for the best taste and texture.

Nutritional Information

This dish is not only delicious but also nutritious, making it a great option for those who are health-conscious. Here’s a breakdown of the nutritional content:

• Calories: Each serving of avocado stuffed with shrimp and crab salad contains approximately 273 calories. This makes it a light yet satisfying meal that’s perfect for lunch or dinner.
• Carbohydrates: This dish is low in carbohydrates, with each serving containing around 13g. This makes it suitable for those following a low-carb or ketogenic diet. The carbs primarily come from the avocado, celery, cucumber, and red onion.
• Protein: Thanks to the shrimp and crab, this dish is high in protein, with each serving providing about 15g. Protein is essential for muscle repair and growth, making this dish a great post-workout meal.
• Fats: The healthy fats in this dish come primarily from the avocado, which provides monounsaturated fats that are good for heart health. Each serving contains about 25g of fat, including 4g of saturated fat. There’s also a small amount of polyunsaturated and monounsaturated fats from the shrimp and crab.
• Fiber: Avocado is a great source of dietary fiber, with each serving containing about 8g. Fiber is important for digestive health and can help you feel full and satisfied after a meal.
• Vitamins and Minerals: This dish is packed with vitamins and minerals, including vitamin C from the lemon and avocado, vitamin A from the herbs, and potassium from the avocado. It also provides calcium and iron, important for bone health and energy levels, respectively.

FAQs

How many carbs are in shrimp avocado salad?

Shrimp avocado salad is a low-carb dish, making it a great option for those who are watching their carbohydrate intake. On average, a serving of this salad contains about 13g of carbohydrates. Most of the carbs come from the avocado, which is rich in dietary fiber. Fiber is a type of carbohydrate that your body can’t digest, so it doesn’t raise your blood sugar levels like other carbs do. This makes the net carbs in this dish even lower, which is beneficial for those on a low-carb or ketogenic diet.

Why should avocado not be added to a salad until immediately before serving?

Avocados are known for their tendency to oxidize quickly once they are cut, which means they turn brown when exposed to air. This is because avocados contain an enzyme called polyphenol oxidase, which reacts with oxygen in the air, leading to browning. To keep your avocado salad looking fresh and vibrant, it’s important to add the avocado just before serving. Even though rubbing the avocado with lemon or lime juice can slow down the browning process, it won’t prevent it entirely. Adding the avocado at the last moment ensures that it retains its creamy texture and appealing green color, making your dish both beautiful and appetizing.

How many calories are in a shrimp and crab salad?

The calorie content of shrimp and crab salad can vary depending on the ingredients and portion sizes used. In this recipe, the salad portion alone (excluding the avocado) typically contains around 120-150 calories per serving. This includes the calories from the shrimp, crab meat, mayonnaise, sour cream, and vegetables. Shrimp and crab are both low-calorie, high-protein seafood options, making this salad a healthy choice. The addition of mayonnaise and sour cream adds some fat and calories, but these ingredients also contribute to the creamy texture and rich flavor of the salad. Overall, it’s a nutritious and filling option that won’t break your calorie budget.

How many calories are in a crab avocado?

When the shrimp and crab salad is stuffed into an avocado half, the total calorie count for each serving is approximately 273 calories. This includes the calories from the avocado, which is about 160 calories for a medium-sized avocado half. Avocados are calorie-dense due to their healthy fat content, but these fats are beneficial for heart health and help keep you feeling full. Combined with the protein from the shrimp and crab salad, this dish offers a balanced and satisfying meal that’s rich in nutrients and flavor.

Storing and Serving Suggestions

To preserve the freshness of this dish, store the shrimp and crab salad separately from the avocado. The salad can be refrigerated in an airtight container for up to 2 days. Avocados, however, should be prepared fresh to avoid browning.

Leftover avocado halves can be turned into guacamole. Simply mash the avocado with some lime juice, salt, and any additional ingredients you enjoy in guacamole. Store the guacamole in an airtight container with a layer of lime juice on top and plastic wrap pressed directly onto the surface to prevent browning.

For a special presentation, consider serving the avocado halves on a bed of mixed greens or alongside a light citrus vinaigrette.

Conclusion

This avocado stuffed with shrimp and crab salad recipe is the perfect blend of creamy, tangy, and savory flavors. It’s a dish that’s both nutritious and satisfying, offering a taste of the sea with every bite. Whether you’re enjoying it as a light lunch or a show-stopping appetizer, this recipe is sure to impress. Give it a try and let us know how it turned out in the comments below!