There are times during the summer when I want to entertain, but quickly realize “It’s too hot to cook!” That’s when I turned to my Avocado Shrimp Cup recipe served in avocado shells. It’s such an easy recipe that can also be made hours ahead, making you look like a domestic goddess when you bring these to the table.
Garnish with fresh dill, and an edible flower (nasturtiums are my favorite for the bright colors and peppery flavor!) but you can also find edible pansies in your produce aisle of the supermarket this time of year, usually in the fresh herb section. But do only buy them from a grocery store (not a plant store!) to assure they are safe to eat 🙂
For a step-by-step demo of this recipe you can watch my video below. SUBSCRIBE TO MY YOUTUBE CHANNEL (it’s free!) and never miss a recipe!
The best part about this recipe is it’s a great idea for a starter (which pairs very well with my Chicken Brochettes and Zucchini Salad I might add) but also works great as a main course as well.
Oh and for dessert? I’d go with my Pluot Sundaes, a fruit that’s at its peak right now and you’ll start to see them in your grocery store! So yummy! (and SO easy too!)
HAPPY SUMMER everybody! xxPrint
- 1 lb (450g) of Shrimp
- drizzle of olive oil
- salt and pepper to taste
- For Dressing:
- 3 tbsp (45 ml) sour cream
- 1 tbsp (15 ml) mayonnaise
- ¼ tsp (1.25 ml) lemon zest
- ¼ tsp (1.25 ml) fresh lemon juice
- 1 tbsp (15 ml) fresh dill, minced + more for garnish
- 1/3 cup (80 ml) tomato, diced
- 1/3 cup (80 ml) cucumber, diced
- 2 tbsp (30 ml), radish, diced
- 2 ripe avocados, cut into chunks, shells reserved
- Preheat Oven to 375F/(190C)
- Place shrimp on a rimed sheet pan and drizzle with olive oil and season with salt and pepper. Bake for 7 mins until pink and cooked through. Set aside and allow to cool.
- Meanwhile in a small bowl combine sour cream, mayonnaise, lemon zest and juice, fresh dill, salt and pepper to taste. Whisk to combine. Set aside.
- Dice shrimp into small cubes and transfer to a large bowl. Add the diced tomatoes, cucumbers and radish.
- NOTE: Up to this part could be done the day before, covered and refrigerated with the sauce also covered and refrigerated.
- Moments before serving, slice the avocado in half, length wise. Scoop out the avocado with a large spoon. Cut avocado into small chunks, add to the large bowl of shrimp and veggies.
- Toss the dressing with the shrimp and veggies. Spoon the salad back into the Avocado Shells, place two cups filled with the salad on a plate, top with freshly cracked pepper and a fresh sprig of dill and place an editable flower on the side.
- Serve as a light dinner or lunch, or it’s also great as a first course too!