Avocado Halves with Shrimp Salad

October 2, 2012 / By Foodland

Avocado Halves with Shrimp Salad

Chef Keoni Chang shares this rich and elegant shrimp salad that is full of amazing flavors!
Course Salad
Cuisine Fish & Seafood
Servings 4 Servings


  • Shrimp Salad
  • 1 pound cooked shrimp, tails & shells removed
  • 0.25 cup red bell pepper, small diced
  • 0.25 cup green bell pepper, small diced
  • 0.25 cup Maui onion, small diced
  • 1 tablespoon parsley, finely chopped
  • 4 tablespoons green onions, finely chopped
  • 1 teaspoon garlic, minced
  • 1 lemon, juiced
  • 2 limes, juiced
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons Tabasco sauce
  • 0.5 teaspoon Salt
  • 0.25 teaspoon white pepper
  • 5 basil, julienned
  • Chili Mayonnaise
  • 1 cup mayonnaise
  • 2 teaspoons chili powder
  • 0.5 teaspoon garlic powder
  • 1 tablespoon chipotle chilies in adobo sauce, minced
  • 1 can 4.5 oz. chopped green chilies
  • Bread Crumbs and Avocados
  • 0.25 teaspoon paprika
  • 1 cup bread crumbs
  • 2 tablespoons parsley, minced
  • 2 large, ripe avocados


Shrimp Salad

  1. In a mixing bowl, combine above ingredients.
  2. Refrigerate for 30 minutes, stirring occasionally.
  3. Drain excess liquid before filling avocados.

Chili Mayonnaise

  1. Mix all ingredients together, chill and reserve.

Bread Crumbs and Avocados

  1. Combine paprika bread crumbs and parsley. Mix well and reserve.
  2. Preheat broiler.
  3. Place each avocado on its side, with skin still on, and slice off a thin round portion so the avocado will sit levelly on the serving plate.
  4. Repeat with the opposite side.
  5. Each avocado will have 2 thin slices cut from each side.
  6. Cut the avocado in half lengthwise, then remove pit and discard.
  7. Fill each avocado with about ¼ cup Shrimp Salad.
  8. Cover Shrimp Salad with a thin layer of Chili Mayonnaise and bread crumbs.
  9. Place avocados on a baking pan in the oven. Broil until bread crumbs are brown, about 5-7 minutes.
  10. Place each avocado half on a bed of shredded lettuce and serve with extra Chili Mayonnaise.


For the shrimp, you could also try ½ lb. of 26/30 ct. jumbo peeled and deveined shrimp. Cook briefly until done and chop.
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