Melty Avocado + Shrimp Boats
Everything about this recipe is perfect in my food world. Everything. I could eat these avocado shrimp boats several times each month because they are soooo satisfying thanks to all the flavorful fresh ingredients + high protein + healthy fat.
I ADORE avocado & shrimp. Together they feel like an absolute indulgence to me.
These avocado boats come together really fast too! You’ll only need about 10 minutes, and they’re ready to devour.
If you’re skipping dairy, I’ve made these without cheese before and they’re still really, really good!
I LOVE spicy foods so I like to add lots of jalapeños, but you can add less jalapeño to keep things on the milder side.
Did you know that a lot of the heat from peppers is actually found in the seeds? So if you remove the jalapeño seeds then you’ll tame down the heat a good bit, leaving the flavor.
It’s no secret…Avocados are our FAVORITE! 
What about you?!!!
Six reasons why you should eat more avocado.
Avocado adds essential protein into our diets too! #BonusPoints
In addition to the good healthy fat in avocados, you’ll be happy to know that it also plays a vital role in muscle-building via its impressive protein content.
A whole avocado may not astound you with high protein numbers (as it only has 3-4 grams), but it does have the nine essential amino acids that serve as our body’s building blocks. These are histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine – and they’re all found in an avocado!
They are called ‘essential’ because our bodies require them in developing and healing muscles, cells, and body systems. Our bodies cannot produce these proteins, so they have to come from the food we consume.
This makes avocado a VERY fitting accompaniment for our fitness + muscle building, or muscle retention + fat loss goals!
Because this dish is so simple, be sure to use the freshest ingredients you can find. Frozen cooked shrimp will work great for this recipe – just be sure to completely thaw them in the fridge first. I’ll often make these using leftover shrimp that I cooked the night before. Great way to use up leftovers!
ALWAYS use freshly-squeezed lemon or lime juice from an actual fresh citrus. Bottled lemon/lime juice from the store will give your dish a strange metallic or overly acidic taste. We want this to taste bright and fresh.
Want to get the most juice possible from each of your fresh lemons & limes? Of course, we do! Here’s a quick trick:
On your counter or a cutting board, press and roll the lemon back and forth very firmly with your hands.
The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable. This makes it easier to squeeze which also means you’ll likely get more juice from your squeeze.
Let me know how this works for you!
Our Homemade Mayonnaise Recipe
4 servings
Ingredients:
- 1 lb cooked shrimp, peeled, chopped
- 1 fresh lemon or lime, juiced
- 2 ripe but firm avocados, peeled and halved
- 1/4 cup homemade mayonnaise
- 2 Tbsps fresh cilantro, chopped and divided
- 2 green onions, chopped
- 1 jalapeno pepper, seeded and minced
- sea salt and ground pepper, to taste
- 1/2 cup pepper jack or cheddar cheese, freshly shredded and divided
- fresh lemon or lime wedges, to serve
Instructions:
Preheat your oven to 400 degrees f.
Prepare the boats by cutting the avocados in half and removing the pit.
Using a spoon, scoop out some flesh to create a larger spot for your filling.
Rub a slice of lemon (or brush with fresh lemon juice) on the surface to prevent the avocado from browning.
Place the boats in a baking dish and set them aside. Keep the remaining avocado flesh to add to the filling
In a large bowl, add the avocado flesh together with your fresh lemon or lime juice and mash it together with a fork. Add in the homemade mayonnaise, half of the fresh cilantro, green onions, jalapeno, sea salt, and pepper to taste, half of the cheese, and all of your chopped shrimp.
Stir well to combine.
Divide your shrimp mixture equally between each of the avocado boats and then top with the remaining cheese. Broil for 3-5 minutes, or until the cheese is melted.
Remove from the oven and sprinkle with remaining fresh cilantro and serve immediately with fresh lemon or lime wedges.
Enjoy!
Rachel
Ingredients
- 1 lb cooked shrimp, peeled, chopped
- 1 fresh lemon or lime, juiced
- 2 ripe but firm avocados, peeled and halved
- 1/4 cup homemade mayonnaise
- 2 Tbsps fresh cilantro, chopped and divided
- 2 green onions, chopped
- 1 jalapeno pepper, seeded and minced
- sea salt and ground pepper, to taste
- 1/2 cup pepper jack or cheddar cheese, freshly shredded and divided
- fresh lemon or lime wedges, to serve
Instructions
- Preheat your oven to 400 degrees f.
- Prepare the boats by cutting the avocados in half and removing the pit.
- Using a spoon, scoop out some flesh to create a larger spot for your filling.
- Rub a slice of lemon (or brush with fresh lemon juice) on the surface to prevent the avocado from browning.
- Place the boats in a baking dish and set them aside. Keep the remaining avocado flesh to add to the filling.
- In a large bowl, add the avocado flesh together with your fresh lemon or lime juice and mash it together with a fork. Add in the homemade mayonnaise, half of the fresh cilantro, green onions, jalapeno, sea salt, and pepper to taste, half of the cheese, and all of your chopped shrimp.
- Stir well to combine.
- Divide your shrimp mixture equally between each of the avocado boats and then top with the remaining cheese. Broil for 3-5 minutes, or until the cheese is melted.
- Remove from the oven and sprinkle with remaining fresh cilantro and serve immediately with fresh lemon or lime wedges.
- Enjoy!
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