Shrimp-Stuffed Avocados with Spicy Mayonnaise
Shrimp-stuffed avocados make a fresh, generous starter with tender cooked shrimp, creamy avocado and a homemade mayonnaise seasoned with Sriracha, Dijon mustard and a little optional cognac. Chives, fennel fronds and edible flowers finish the platter. This version follows my video, with measured quantities and a few practical adjustments for a filling that stays creamy without becoming watery.
A cold starter with a little heat
The pleasure of this dish comes from keeping the shrimp recognizable. Small northern shrimp sit naturally in the avocado cavities, while the mayonnaise brings them together without hiding their flavor. The avocado itself supplies richness, so the filling needs only enough dressing to coat it. A spoonful should hold together loosely, with individual shrimp still visible.
There is no cooking required when you start with ready-to-eat cooked shrimp. The work is in draining, making the mayonnaise and arranging the halves. That makes this a useful starter before a hot main course, or a light lunch with bread and a crisp salad. One avocado half is a starter portion; two halves make a more substantial serving.
The sauce belongs to the same family as my homemade mayonnaise. Sriracha adds gentle heat and color, while cognac gives a small aromatic accent. The cognac is optional and remains uncooked. For a completely alcohol-free platter, simply leave it out. The recipe does not need ketchup to achieve its pale coral color.
Ingredients and the right proportions
For six starter portions, use three medium ripe avocados and 10½ ounces of cooked, peeled shrimp. Have washed lettuce, two tablespoons of finely chopped chives, a few fennel fronds and food-grade edible flowers ready for the platter. A little lemon juice protects the cut avocado and brightens the filling.
For the mayonnaise, use one large pasteurized whole egg, ¾ cup plus one tablespoon of neutral oil, 1½ teaspoons of Dijon mustard, one teaspoon of Sriracha, one teaspoon of optional cognac and two teaspoons of lemon juice. Start with â…› teaspoon of fine salt and a small pinch of pepper. Adjust after tasting, particularly if the shrimp or mustard are already salty.
This makes more mayonnaise than the shrimp need. Start the filling with â…“ cup and add up to another two tablespoons only if needed. Do not pour in the entire batch. Reserve the remaining mayonnaise separately in the refrigerator and use promptly. For a shortcut, replace the homemade batch with â…“ cup of commercial mayonnaise seasoned with Sriracha, chives and optional cognac; add lemon juice to taste.
Choosing the avocados
Choose fruit that yields slightly under gentle pressure near the stem. An avocado that feels rock-hard will not become creamy during preparation, and one with sunken soft patches may be brown inside. Medium avocados give a balanced portion with this quantity of filling. With unusually large fruit, allow a little more shrimp rather than increasing the mayonnaise alone.
Choosing the shrimp
Small cooked northern shrimp are close to the video presentation. Larger cooked shrimp also work, but cut them into two or three pieces so the filling fits comfortably. Thaw frozen shrimp in the refrigerator, drain them in a sieve and blot thoroughly. The watery liquid that collects underneath thawed shrimp is the main reason this filling can turn runny.
How to make shrimp-stuffed avocados
Step 1: Make the spicy mayonnaise
Put the pasteurized egg, mustard, lemon juice, Sriracha, cognac if using, salt and pepper in a narrow, tall blending vessel. Use a vessel that comfortably fits the immersion-blender head. Blend the base briefly, then add the oil in a thin stream while blending until the sauce thickens. Stop pouring if the mixture becomes loose and blend until it comes together before continuing.
The video adds the oil progressively, so the written method keeps that approach. Scrape down only with the blender switched off. Taste the mayonnaise before adding more seasoning. It should be thick enough to cling to a spoon, with mustard and heat supporting rather than overwhelming the shrimp. My quick spicy mayonnaise is another option if you want to prepare the sauce separately.
Step 2: Open the avocados safely
Wash and dry the avocados. Cut each lengthwise around the stone, twist the halves apart and place them on the board. Remove the stone with a spoon. Keep the fruit supported on the board while working, and leave the skins in place because they serve as the natural containers for the filling.
Brush the exposed flesh lightly with lemon juice. Do not scoop out all the flesh: the avocado is part of each bite. If a cavity is exceptionally small, remove just a teaspoon of flesh and fold it into the shrimp mixture. Prepare the avocados close to serving time to keep their color and texture attractive.
Step 3: Mix the shrimp filling
Place the cold, well-drained shrimp in a bowl. Add the chives and â…“ cup of mayonnaise, then fold gently with a spoon. Avoid vigorous stirring, which breaks delicate shrimp and makes the filling look mashed. Taste a small spoonful with a little avocado so you judge the seasoning as it will be eaten.
Add another tablespoon or two of mayonnaise only if the shrimp look dry. A small squeeze of lemon or a few extra drops of Sriracha can sharpen the flavor without adding much dressing. If you prefer a bowl presentation for a buffet, the same principle applies to my creamy shrimp salad: cold, dry shrimp first, dressing second.
Step 4: Fill the halves
Arrange dry lettuce leaves on a platter and nestle the avocado halves between them. The leaves keep the halves steady and give the plate a fresh base. Divide the filling evenly among the six cavities, then add the remaining shrimp mixture as a modest mound on top. Leave some green avocado visible around the edges.
Keep the platter cool while arranging it. If you need to pause, cover and refrigerate the filled halves rather than leaving them on the counter. A broad spoon is easier than a deep ladle for controlling the portion and keeping the avocado rims clean.
Step 5: Garnish and serve
Add a few fennel fronds and, if available, flowers sold or grown specifically for eating. Nasturtiums are shown in the video. Skip florist flowers and decorative plants whose identity or treatment is unknown. The garnish is optional; finely chopped chives alone make a clean, simple finish.
Serve immediately, with any extra dressing offered separately. Keep seafood refrigerated at 40°F or below and limit its total time at room temperature to two hours, or one hour in temperatures above 90°F. If serving outdoors, bring out small batches and keep the rest chilled.
Substitutions and variations
Commercial mayonnaise is the easiest alternative to making an egg-based emulsion. Use a version you enjoy and season it gradually, because purchased mayonnaise may already contain enough acid and salt. If you want a sweeter sauce, my maple-Sriracha mayonnaise gives a different result; start with a small amount so the sweetness does not dominate the seafood.
For a more traditional seafood starter, try my shrimp cocktail with Dijon mayonnaise. For a warmer meal using the same ingredient, garlic-butter shrimp offers a completely different preparation. Do not place hot shrimp straight into this cold filling: cool cooked shrimp promptly before mixing them with mayonnaise.
Replace fennel fronds with a little dill, or keep only the chives. Omit the cognac freely. A mild hot sauce can replace Sriracha, but add it by drops because acidity and heat vary. If you change the protein, ready-to-eat crab can work well after careful draining; tuna and avocado are better treated as a separate recipe, such as my spicy avocado and tuna salad.
Frequently asked questions
Can I prepare the platter in advance?
Make the mayonnaise and drain the shrimp ahead, keeping both refrigerated. For the best presentation, cut, fill and garnish the avocados shortly before serving. Lemon slows discoloration but does not stop it indefinitely. If you must assemble early, cover the platter closely and refrigerate it until the meal.
Can I use a regular unpasteurized egg?
Use a pasteurized egg for mayonnaise that will be served without cooking, or choose commercial mayonnaise. Mustard, lemon juice, Sriracha and cognac do not make an unpasteurized raw egg safe. Follow the pasteurized egg package instructions and keep the finished mayonnaise cold.
Why is my filling watery?
Usually the shrimp were not drained and dried sufficiently, or too much mayonnaise was added. Drain before mixing, and add the dressing gradually. If the assembled filling is already loose, do not keep adding mayonnaise; use a slotted spoon to transfer the shrimp to a clean bowl and correct the seasoning there.
What should I do with leftovers?
For quality, serve the assembled avocado on the day it is made. Refrigerate any leftovers promptly and use within 24 hours. Store unused mayonnaise separately and use within 48 hours, respecting earlier limits on the egg or shrimp packaging. Do not freeze the assembled dish: the avocado and emulsion lose their texture.
What to serve with it
A slice of homemade bread and a small Greek salad make a light lunch. For a starter before a richer main course, keep the accompaniment simple and avoid another creamy sauce. A few leaves dressed with lemon vinaigrette give a welcome bright contrast.
For other avocado dishes, try cold avocado soup or avocado and hard-boiled egg salad. For another shrimp platter with a different flavor, plancha shrimp with mesclun emphasizes quick cooking and fresh leaves, while Cajun shrimp salad offers a more seasoned alternative.
Shrimp-Stuffed Avocados with Spicy Mayonnaise
Ingredients
- 3 medium ripe avocados
- 10½ oz cooked peeled shrimp, drained and dried
- 1 large pasteurized whole egg
- ¾ cup plus 1 tbsp neutral oil
- 1½ tsp Dijon mustard
- 1 tsp Sriracha plus more to taste
- 1 tsp cognac optional
- 2 tsp lemon juice for the mayonnaise plus 2 tsp for the avocados
- â…› tsp fine salt plus more to taste
- 1 pinch black pepper
- 2 tbsp finely chopped chives
- 6 lettuce leaves washed and dried
- Fennel fronds and food-grade edible flowers optional
Instructions
- Blend the pasteurized egg, mustard, 2 teaspoons lemon juice, Sriracha, optional cognac, salt and pepper in a narrow immersion-blender vessel. Add the oil in a thin stream while blending until thick. Taste and refrigerate.
- Wash and halve the avocados. Set them on a board, remove the stones with a spoon and brush the flesh with the remaining lemon juice. Keep the skins intact.
- Fold the cold, dry shrimp with the chives and â…“ cup mayonnaise. Add up to 2 tablespoons more mayonnaise only if needed, then adjust the seasoning.
- Arrange lettuce on a platter, place the six avocado halves on top and divide the shrimp filling evenly between them.
- Garnish with fennel fronds and food-grade edible flowers if using. Serve immediately, keeping the platter chilled until service.
