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    Home » Healthy and Fit Recipes » Light and Fit Recipes

    Published: Apr 29, 2018 · Modified: May 5, 2022 by Renée · This post may contain affiliate links · 10 Comments

    Orzo and Shrimp Stuffed Avocados

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    Orzo and Shrimp Stuffed Avocados is an elegant dish that can be served for a light lunch or dinner option.

    Elegant Orzo, Shrimp & Vegetable Salad Stuffed Avocados. - www.kudoskitchenbyrenee.com

    Since this seafood pasta salad is served cold, it's the perfect refreshing and refined dish to make and enjoy during the hot summer months.

    Orzo is probably one of my favorite kinds of pasta. The shape is so tiny and compact that it works well as a filling for a stuffed dish like this Elegant Orzo, Shrimp & Vegetable Salad Stuffed Avocado.

    Stuffed avocados with orzo pasta, avocados, and topped with cooked shrimp.

    The ingredient list:

    • orzo pasta
    • small zucchini
    • jarred, roasted red peppers
    • shallots
    • cooked shrimp
    • avocados
    • fresh lime juice
    • olive oil
    • honey

    Easy shrimp and pasta stuffed avocados can be made in advance and then chilled until you're ready to serve.

    This salad is delicious whether you decide to stuff it into an avocado for a fun presentation, or not.

    However, since stuffing an avocado with this salad is SO easy to do, I strongly urge you to give it a go and WOW your friends and family for a fancy looking meal any day of the week!

    Elegant Orzo, Shrimp & Vegetable Salad Stuffed Avocados. - www.kudoskitchenbyrenee.com

    Serving an elegant Orzo, Shrimp and Vegetable Salad Stuffed Avocado is a treat for the eyeballs as well as the taste buds and really takes only moments to do since the salad is already made and chilling in the fridge.

    How to make orzo and shrimp stuffed avocados:

    Elegant Orzo, Shrimp & Vegetable Salad Stuffed Avocados. - www.kudoskitchenbyrenee.com
    • Cook the orzo just shy of the package directions, drain, and set aside.
    • Meanwhile, add an avocado to a large bowl and mash it along with some fresh lime juice, salt, and pepper.
    • Add the cooked and drained orzo to the bowl with the mashed avocado and stir well to combine.
    Elegant Orzo, Shrimp & Vegetable Salad Stuffed Avocados. - www.kudoskitchenbyrenee.com
    Elegant Orzo, Shrimp & Vegetable Salad Stuffed Avocados. - www.kudoskitchenbyrenee.com
    • Finely dice approximately 1 cup of zucchini, ¼ cup roasted red peppers, 1 large shallot, and ½ cup cooked shrimp.
    Elegant Orzo, Shrimp & Vegetable Salad Stuffed Avocados. - www.kudoskitchenbyrenee.com
    Elegant Orzo, Shrimp & Vegetable Salad Stuffed Avocados. - www.kudoskitchenbyrenee.com
    • Add a drizzle of honey and olive oil to the orzo and avocado mixture and then add the chopped zucchini, peppers, shallots, and shrimp to the bowl and mix well to combine.
    • Chill until ready to serve.
    • To serve the shrimp and pasta salad, scoop approximately ½ cup of the mixture into fresh avocado halves (pits removed), and garnish each with a cooked shrimp if desired.
    • Or, spoon the chilled salad directly out of the bowl and onto a plate and eat as is.
    Elegant Orzo, Shrimp & Vegetable Salad Stuffed Avocados. - www.kudoskitchenbyrenee.com
    Elegant Orzo, Shrimp & Vegetable Salad Stuffed Avocados. - www.kudoskitchenbyrenee.com
    Elegant Orzo, Shrimp & Vegetable Salad Stuffed Avocados. - www.kudoskitchenbyrenee.com

    Orzo and Shrimp Stuffed Avocados

    Renee Goerger
    Orzo, Shrimp & Vegetable Salad Stuffed Avocados is an elegant dish which can be served for a light lunch or dinner option. Since it's served cold, it's the perfect refreshing and refined dish to make and enjoy during the hot summer months.
    5 from 3 votes
    Print Recipe Pin Recipe Save recipe Saved Recipe!
    Prep Time 20 mins
    refrigeration time 2 hrs
    Total Time 2 hrs 20 mins
    Course Fish and Seafood, Main or Appetizer
    Servings 4 servings
    Calories 271 kcal

    Ingredients
      

    For the orzo, shrimp vegetable filling:

    • 8 ounces orzo pasta, cooked just shy of the package directions, and drained.
    • 2 teaspoons olive oil
    • 1 cup diced zucchini, approximately ¼" dice
    • ¼ cup diced roasted red pepper approximately ¼" dice
    • 1 tablespoon minced shallot
    • ½ cup cooked shrimp, finely chopped deveined, shelled, and tails removed
    • 1 ripe avocado, mashed
    • 2 teaspoons fresh lime juice
    • 1 tablespoon honey
    • ¾ teaspoon coarse salt
    • ¼ teaspoon black pepper

    For the avocado boats:

    • 2 ripe avocados, halved and pit removed
    • pinch salt
    • pinch pepper

    Instructions
     

    To make the filling:

    • Cook the orzo just shy of the package directions. Drain and set aside to cool slightly.
    • In a large bowl, mash one avocado with lime juice, salt, and pepper. Add the cooked orzo to the mashed avocado and mix well. Set aside.
    • In a medium bowl, stir together the diced zucchini, red pepper, shallot, and shrimp. Season with a pinch of salt and pepper.
    • Stir the diced shrimp and vegetables into the orzo and avocado mash. Add the olive oil and honey and stir well to combine.
    • Chill, covered, at least 2 hours.

    To stuff the avocados:

    • Cut the remaining avocados in half lengthwise and carefully remove and discard the pit. 
    • If preparing in advance, brush each cut avocado with lime juice.
    • Scoop approximately ½ cup (or more if you like) into each avocado half and top each mound of orzo salad with a cooked, chilled shrimp as a garnish if desired.
    • Serve chilled.

    Notes

    This salad may be made in advance and refrigerated overnight. 
    To keep the cut avocados from browning, brush the cut sides (pit removed) with fresh lime juice if you need to prepare the avocados in advance, and wrap well with plastic wrap. Keep refrigerated.

    Nutrition

    Serving: 1servingCalories: 271kcalCarbohydrates: 49gProtein: 11gFat: 3gSaturated Fat: 1gCholesterol: 40mgSodium: 687mgPotassium: 252mgFiber: 2gSugar: 7gVitamin A: 111IUVitamin C: 11mgCalcium: 46mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Megan @ MegUnprocessed says

      May 04, 2018 at 9:34 am

      That veggie salad looks delish! I'm down for anything with avocado!

      Reply
      • Renée says

        May 04, 2018 at 11:54 am

        Thank you. Me, too!!

        Reply
    2. Jocelyn (Grandbaby Cakes) says

      May 02, 2018 at 11:56 pm

      Great appetizer for brunch or a luncheon!! Thanks for sharing!!!

      Reply
      • Renée says

        May 04, 2018 at 11:56 am

        My pleasure. You're welcome!

        Reply
    3. Stacey D says

      April 29, 2018 at 3:46 pm

      What a beautiful presentation! I am pinning this for my next brunch.

      Reply
      • Renée says

        April 29, 2018 at 3:51 pm

        Awesome! Thank you!

        Reply
    4. Cathy Branciaroli says

      April 29, 2018 at 3:06 pm

      what a whimsical idea and love the shrimp perched on top

      Reply
      • Renée says

        April 29, 2018 at 3:52 pm

        Glad you like it. I thought of it at the last minute and figured it would be fun! 🙂 Thanks!!

        Reply
    5. Cindy Kerschner says

      April 29, 2018 at 9:43 am

      I love this for Mother's Day brunch!

      Reply
      • Renée says

        April 29, 2018 at 10:30 am

        It would be perfect for that. Thanks, Cindy!

        Reply

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    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

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