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