Shrimp Stuffed Avocados

Prep Time: 20 Minutes

Time to Table: 20 Minutes

Serves: 12


  • 8 ounces cleaned shrimp
  • 1 tablespoon olive oil
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper
  • 1/2 cup frozen corn, thawed
  • 1/3 cup black beans, drained and rinsed
  • 1 tablespoon diced red onion
  • 1/3 cup diced red bell pepper
  • 1 diced Jalapeno pepper
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1 cup Daisy Sour Cream
  • 1 Chipotle pepper in Adobo sauce
  • 1 tablespoon adobo sauce (from 7 ounce can chipotle chilies in adobo sauce)
  • 1 garlic clove
  • 1 tablespoon lime juice
  • 6 avocados, halved


Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside. In a large bowl combine the shrimp, olive oil, ½ teaspoon salt, 1/4 teaspoon chili powder, and pepper. Toss to coat. Pour into the baking sheet. Roast until pink and firm (about 6-8 minutes). Meanwhile, in a blender combine the sour cream, Chipotle pepper, garlic clove, lime juice, and remaining salt until smooth. Remove the shrimp from the oven and toss with the corn, black beans, jalapeno, 1/4 teaspoon chili powder, and cumin. Spoon the shrimp filling into the avocado halves and top with the sour cream sauce.