Grilled Avocado with Shrimp and Tortilla Chips

Name: Grilled Avocado with Shrimp and Tortilla Chips
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 large avocados (halved and pitted); 1 tbsp olive oil; 250 g shrimp (peeled and deveined); 1 clove garlic (minced); 1 tbsp lime juice (freshly squeezed); 1 tsp chili powder; 1 tbsp fresh cilantro (chopped); to taste salt and pepper; 4 corn tortillas (cut into wedges); enough for frying vegetable oil

25 min 4 servings Easy

All Recipes

Grilled Avocado with Shrimp and Tortilla Chips

A delightful appetizer featuring creamy grilled avocado filled with succulent shrimp, served with crispy tortilla chips.

Prep

15 min

Cook

10 min

Total

25 min

Servings

Difficulty

Easy

Grilled Avocado with Shrimp and Tortilla Chips combines the creamy texture of avocado with the savoury taste of shrimp. This dish is perfect for a light appetizer or a fresh addition to any meal. The grilling process enhances the natural flavours of the avocado while adding a subtle smoky note. Paired with shrimp, these avocados become a delectable treat, especially when served alongside crispy tortilla chips, offering a satisfying crunch.

Ingredients

Servings

Grilled Avocados

Shrimp Filling

Tortilla Chips

Instructions

Prepare the Shrimp

In a bowl, combine shrimp, garlic, lime juice, chili powder, cilantro, salt, and pepper. Mix well and set aside.

Pro tip: Marinate for 10 minutes for deeper flavour.

Grill the Avocados

Preheat the grill to medium heat (about 375°F / 190°C). Brush the avocado halves with olive oil and place them cut side down on the grill. Grill for 3-4 minutes or until grill marks appear.

Pro tip: Use a grill basket to prevent the avocados from sticking.

Cook the Shrimp

Heat a skillet over medium heat. Add the marinated shrimp and cook for 2-3 minutes on each side, or until cooked through and opaque.

Pro tip: Shrimp should reach an internal temperature of 145°F / 63°C.

Fry the Tortilla Chips

Heat vegetable oil in a deep pan to 350°F / 175°C. Fry the tortilla wedges in batches until golden and crispy. Drain on paper towels and season with salt.

Pro tip: Ensure the oil is hot enough to prevent soggy chips.

Assemble the Avocados

Fill each grilled avocado half with the cooked shrimp mixture. Serve immediately with tortilla chips on the side.

Pro tip: Garnish with extra cilantro and lime wedges for added zest.

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Tips & Tricks

<ul><li>Ensure the avocados are ripe yet firm for optimal grilling.</li><li>Use fresh or sustainably sourced shrimp for best flavour.</li><li>Grill avocados over medium heat to avoid burning.</li><li>Season the shrimp well for a flavourful filling.</li></ul>

Serving Suggestions

This Grilled Avocado with Shrimp and Tortilla Chips is best enjoyed fresh off the grill. Pair it with a refreshing margarita or a light white wine to complement the flavours. For make-ahead convenience, prepare the shrimp mixture and grill the avocados just before serving. Store any leftover shrimp in an airtight container in the refrigerator for up to two days.