Hey Y’all, Let’s Stuff Some Avocados with Flavor Magic!
Well, butter my biscuits—look who’s in the kitchen! Hannah here, your culinary hype girl from the heart of New Orleans. You know me: I live for that moment when spices hit a hot skillet and jazz music’s bumping in the background. Today? We’re taking a little detour from the bayou to the Pacific with my Teriyaki Shrimp Stuffed Avocados. Think of it like a Mardi Gras parade met a Tokyo street food stall! These babies are creamy, zesty, and packed with so much personality, they’ll make your taste buds dance the second-line shuffle. Perfect for busy weeknights when you need dinner FAST, or as a show-stopping appetizer that’ll have guests begging for the recipe. And honey—they’re healthier than your grandma’s secret pralines (sorry, Mawmaw!). Let’s turn simple ingredients into pure joy!
When Grandma Met Teriyaki: A Love Story
Picture this: It’s 2015, and I’m sweating bullets in Martine’s kitchen during Jazz Fest. My usual Creole specials are flying out the door, but I’m craving something… different. Suddenly, I remember my trip to Hawaii—where I tasted teriyaki-glazed shrimp on a beach at sunset. Lightbulb moment! I grab avocados (always on hand for my famous guac) and start stuffing ’em like po’boys. But here’s the kicker: My Cajun grandma’s voice pipes up in my head: “Child, if you ain’t sneaking in veggies, you ain’t cooking!” So I tossed in cucumber for crunch, just like she’d do with her holy trinity. The staff taste-tested it, and bam—a new Martine’s legend was born. Now, every bite tastes like adventure with a side of home.
Grab These Flavor Heroes
Pro tip: Quality ingredients = flavor fireworks! Here’s your grocery list:
- Sesame oil – Our flavor foundation! Toasted version adds nutty depth (don’t sub with plain—it’s like jazz without brass).
- 1 lb raw shrimp – Size 31/40 is perfect. Frozen? Thaw in cold water! For pescatarian pals, try cubed firm tofu.
- Teriyaki sauce – Homemade or store-bought—no shame! For less sugar, mix 2 tbsp soy + 1 tbsp honey + 1 tsp ginger.
- Sushi rice – Sticky and sweet! Short-grain rice works, but don’t use jasmine—it’s too fluffy.
- Ripe avocados – Gently squeeze the stem end—if it yields slightly, it’s ready! Too firm? RIP your stuffing dreams.
- Sriracha – My “Cajun kick” substitute! Swap with cayenne or skip if heat-averse.
- Cucumber & scallions – The crunch cavalry! No cukes? Try jicama or bell peppers.
Let’s Build Flavor Like a Boss
Step 1: Rice Ritual
Cook sushi rice per package—BUT! After boiling, let it steam covered for 10 mins off-heat. Fluff with a fork and splash with 1 tsp rice vinegar. Why? It prevents mush and adds tang! Set aside to cool (warm rice melts avocados—sad salad vibes).
Step 2: Shrimp Sizzle
Heat sesame oil in a skillet on medium-high. Pat shrimp bone-dry (wet shrimp = sad steam-fest). Season with salt and pepper—don’t be shy! Sear 90 seconds per side until they curl into plump little commas. Hack: Walk away! Stirring too much steals the sear.
Step 3: Teriyaki Tango
Reduce heat to low. Pour teriyaki sauce over shrimp—it should bubble and glaze like liquid gold. Stir 1 minute max! Overcooking = rubber shrimp tragedy. Remove from heat ASAP.
Step 4: Veggie Vibe Check
In a bowl, mix shrimp with scallions and cucumber. Fold gently—don’t massacre those tender shrimp! Taste. Need more zip? Add lime zest!
Step 5: Avocado Assembly
Scoop a spoonful of rice into avocado halves—press lightly to anchor it. Pile shrimp mix high like Mardi Gras beads! Pro move: Hollow avocados slightly so stuffing doesn’t avalanche.
Step 6: Garnish Game
Drizzle soy sauce in zigzags—it’s pretty and seasons the rice. Sprinkle sesame seeds (toast ’em first for extra oomph!). Finish with sriracha dots. Instagram moment unlocked!
Plate It Like a Pro
Slide those avocados onto a bright plate—contrast is key! Scatter extra scallions around like confetti. For full meal glory: Pair with a ginger-sesame slaw or miso soup. Serving guests? Line ’em up on a bamboo board with cocktail forks. Fancy napkins optional, but highly encouraged!
Shake It Up, Sugar!
1. Spicy Tuna Twist: Swap shrimp with sushi-grade tuna + sriracha mayo.
2. Vegan Vibes: Teriyaki-marinated chickpeas + mango dice.
3. Breakfast Bonanza: Scrambled eggs + crumbled bacon instead of shrimp.
4. Creole Remix: Andouille sausage + remoulade drizzle.
5. Deconstructed Sushi Bowl: Chop avocados, mix everything, top with nori strips!
Kitchen Confessions & Evolutions
Okay, real talk: The first time I made these, I got cocky and didn’t pit the avocados properly. Knife slipped—I had an ER date and three stitches! Lesson? Use a spoon to pop pits safely. Over years, I tweaked the sauce balance (original was too sweet) and added cucumber after a farmer’s market haul. Now, it’s my go-to “I forgot book club is tonight!” lifesaver. Funny story: My sous-chef once subbed wasabi for sriracha—we cried actual tears (not the good kind!). Moral? Taste as you go, cher.
Your Burning Questions—Answered!
Q: My avocados turn brown fast! Help?
A: Spritz assembled avocados with lemon juice! Or prep components ahead (store separately) and stuff right before serving.
Q: Shrimp came out tough. What happened?
A> Overcooking is the culprit! Shrimp cook in 2-3 minutes—they’re done when opaque and curled. Pull ’em off heat early; residual heat finishes them.
Q: Can I use frozen shrimp?
A> Absolutely! Thaw overnight in the fridge or in a cold water bath (change water every 15 mins). Dry THOROUGHLY—wet shrimp won’t sear.
Q: Brown rice instead of sushi rice?
A> You can, but it’ll be less sticky. Add 1/2 tsp cornstarch to cooking water to help bind it!
Nutritional Per Serving (1 stuffed avocado half):
Calories: 350 • Protein: 22g • Carbs: 18g • Fat: 22g • Fiber: 6g • Sugar: 4g
Note: Values vary based on teriyaki sauce brands. For lower sodium, use reduced-sodium soy sauce!
Teriyaki Shrimp Stuffed Avocados
- Total Time: 25 minutes
- Yield: 2 - 4 1x
Description
These teriyaki shrimp avocados are the perfect blend of creamy, savory, and slightly spicy. Packed with protein, fresh veggies, and a pop of flavor in every bite, they’re an easy weeknight win or an eye-catching appetizer for guests.
Ingredients
1 tbsp sesame oil
1 lb raw shrimp, peeled, deveined, and cubed
Kosher salt & black pepper, to taste
1/3 cup teriyaki sauce
2 scallions, finely sliced
1/4 cup cucumber, finely diced
2 ripe avocados, halved and pitted
1/2 cup uncooked sushi rice, cooked per instructions
2 tbsp soy sauce
Sesame seeds, for garnish
Sriracha, for garnish
Instructions
Cook sushi rice and set aside to cool slightly.
In a skillet, heat sesame oil over medium heat. Add shrimp, season with salt and pepper, and cook until pink and firm, 2–3 minutes.
Stir in teriyaki sauce and cook for another minute. Remove from heat.
In a bowl, mix shrimp with scallions and cucumber.
Spoon a layer of sushi rice into avocado halves. Top with shrimp mixture.
Drizzle with soy sauce, sprinkle with sesame seeds, and finish with a touch of sriracha.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 350 per serving
- Sugar: 4g per serving
- Fat: 22g per serving
- Carbohydrates: 18g per serving
- Fiber: 6g per serving
- Protein: 22g per serving
🥑 Final Thoughts: Flavor That Dances, Simplicity That Shines
Teriyaki Shrimp Stuffed Avocados aren’t just dinner—they’re a flavor celebration wrapped in creamy green goodness. From that first bite of tender shrimp glazed in sticky teriyaki to the cooling crunch of cucumber and the richness of ripe avocado, every layer sings with bold, feel-good vibes. Whether you’re hosting brunch, meal-prepping lunch, or just showing your taste buds a good time, this recipe delivers gourmet flair without the fuss.
And honey? Don’t let the simplicity fool you—this dish is a head-turner. It’s proof that weeknight dinners can be fun, fast, and totally fabulous. So throw on some jazz, grab those avocados, and make a little kitchen magic. Because when global flavors meet Southern soul, you don’t just eat—you celebrate.
