I love avocados. I could eat them with just about anything and probably have over the years…
Besides the rich, savory flavor, what’s really great about avocados is they’re a nutrient-dense fruit with lots of unsaturated fats, so they’re really good for you.
To prevent sticking and excessive caramelization, just remember to lightly brush your avocado halves with olive oil and keep an eye on them. They only need a few minutes with the fleshy side down on a grill at medium-high heat to get some nice grill marks.
The spicy, cut-up grilled shrimp is the perfect filling for the warm, creamy avocados. Spoon in the salsa, and you’ve really got a party on your plate.
Give this one a try! It’s something a little out of the ordinary for the grill master in your family to have some fun with.
P.S. A big shout out to Paleo Magazine for featuring this recipe in their print edition of Readers’ Favorites Cookbook: Favorite Paleo, Primal and Grain-Free Recipes published in October 2013.
Spicy Grilled Shrimp & Avocado Boat Paleo Recipe
- 1 1/2 tsp paprika
- 1 tsp cayenne
- 1 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp thyme
- 1/2 tsp basil
- 1/2 tsp pepper
- 1 tbsp hot sauce – any kind
- 2 tbsp olive oil
- juice of 2 limes
- 3 tbsp cilantro – chopped leaves only
- 2 avocados
- 20 (or more) medium raw shrimp, peeled
- 1 tomato, seeded and chopped small
- 1/4 cup diced red onion
- 1 small red chili pepper- diced small -I like jalepeno
- salt and pepper
- Metal skewers or wooden skewers soaked in water for grilling the shrimp
- Slice avocados in half lengthwise. Remove pits
- Squeeze 1 lime onto the avocado halves, and then brush with about 1 tbs of olive oil
- In a small bowl, prepare the salsa by squeezing the remaining lime and adding in 1 tbs of olive oil
- Next add in the hot sauce, onion, tomato, cilantro, and some salt and pepper to taste
- Take a break and pre-heat your grill to medium-high heat
- In a separate bowl, mix the first 8 dry ingredients together. This will be the seasoning for your shrimp (paprika, cayenne, salt, onion powder, garlic powder, thyme, basil and pepper)
- Next, skewer your shrimp
- Now sprinkle the seasoning you just mixed over the shrimp and finish off with a drizzle of olive oil
- Place avocado halves (flesh side down) on the grill along with your shrimp
- Grill avocado for just a few minutes until you get nice grill marks
- Cook shrimp for about 3 minutes each side, or until pink
- Remove shrimp from skewers and lightly chop shrimp (about 4-5 shrimp per avocado)
- Combine with salsa mixture
- Place a spoonful or two of the salsa mixture in each avocado half
- Enjoy the extra shrimp on the side with your avocado
- Serve as side dish or appetizer. Either way, its going to be awesome!