Orzo, Shrimp & Vegetable Salad Stuffed Avocados

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.

When I learned that this weeks #SundaySupper theme is orzo pasta, I jumped at the opportunity to develop this light and refreshing new dish.

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.

Orzo, Shrimp, and Veggie Stuffed Avocados

The ingredient list for making Orzo, Shrimp & Vegetable Salad Stuffed Avocados;

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

Elegant Orzo, Shrimp & Vegetable Salad Stuffed Avocado dish 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 #SundaySupper or any night of the week!

Serving an Elegant Orzo, Shrimp & Vegetable Salad Stuffed Avocado is 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.

Instructions for making Orzo, Shrimp & Vegetable Salad; 

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.

Finely dice approximately 1 cup of zucchini, ¼ cup roasted red peppers, 1 large shallot, and ½ cup cooked shrimp.

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 Orzo, Shrimp and Vegetable Salad Stuffed Avocados, 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.

5 from 2 votes

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Orzo, Shrimp & Vegetable Salad Stuffed Avocados

Prep Time

20 mins

 

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.

Course: Main or Appetizer

Cuisine: Seafood and Pasta

Servings: 4 people

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
• 3/4 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:

1. Cook the orzo just shy of the package directions. Drain and set aside to cool slightly.

2. 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.

3. In a medium bowl, stir together the diced zucchini, red pepper, shallot, and shrimp. Season with a pinch of salt and pepper.

4. Stir the diced shrimp and vegetables into the orzo and avocado mash. Add the olive oil and honey and stir well to combine.

5. Chill, covered, at least 2 hours.

To stuff the avocados:

1. Cut the remaining avocados in half lengthwise and carefully remove and discard the pit. 

2. If preparing in advance, brush each cut avocado with lime juice.

3. 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.

4. Serve chilled.

Recipe Notes

This salad may be made in advance and refrigerated overnight. Prepare this Orzo, Shrimp & Vegetable Salad in advance and chill until ready to serve. 

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. Keep cool.

For a full range of other delicious Orzo Pasta dishes that my #SundaySupper friends made for this event, please click on the following recipe titles.

Orzo Pasta Recipes

• Beef with Onion Gravy Orzo by Cindy’s Recipes and Writings
• Greek Orzo Pasta Salad with Chicken by Sunday Supper Movement
• One Pot Italian Sausage Orzo with Spinach by A Kitchen Hoor’s Adventures
• Orzo Risotto with Asparagus and Shrimp by Delaware Girl Eats
• Orzo Salad with Watermelon and Feta by Positively Stacey
• Elegant Orzo Shrimp & Vegetable Salad Stuffed Avocados by Kudos Kitchen by Renee
• Orzo with Provencal Pesto by Cooking Chat
• Rice Pilaf Amandine by Palatable Pastime
• Roasted Vegetable Salad with Orzo, Mozzarella and Basil by That Skinny Chick Can Bake
• Southwestern Orzo by The Freshman Cook
• Stovetop Orzo Macaroni and Cheese by Pies and Plots
• Summer Vegetable Orzo Pasta Salad by My Fearless Kitchen

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Kudos Kitchen by Renée ~ Cooking up artistically delicious family-friendly dishes from my Kudos Kitchen to yours!

Until we eat again, I hope you have a delicious day!