Bang Bang Shrimp Stuffed Avocados with Sweet Chilli Sauce

I have been kind of drawn to stuffed avocado dishes lately. They look so pretty and gourmet, and yet so simple and delicious, which is totally my style, plus I love avocados! I pinned a couple of classic crab and shrimp stuffed avocado recipes on pinterest that I was excited to try, but then I thought; if I was going to make shrimp-stuffed avocados, I was going to use the BEST shrimp recipe I know of– which is of course Bonefish Grill’s Bang Bang Shrimp! I decided to top them off with a little melted cheese, and gave them an extra dash of sweet chilli sauce, and they were pretty darn divine! They were, however, pretty rich, so I paired them with a basic, healthy spring green salad and it made a delicious main course. Otherwise, I think these would be perfect served as an entree at a dinner party!

Ingredients: Makes 8-10 halves
{for the Bang Bang Shrimp}
1 pound raw shrimp, peeled and deveined, tails removed
1/2 cup mayo
1/4 cup Thai Sweet Chili Sauce
2-4 Tbsp Sriracha Hot Sauce
1 teaspoon peanut butter
1/8 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup corn starch
2 eggs
6 tablespoons canola or vegetable oil
{for the avocados}
4 avocados
your favorite cheese (mozzarella or a Mexican blend melt well)
More Thai sweet chilli sauce for serving

In a small bowl, whisk together the Thai Sweet Chili Sauce, Sriracha, Mayo, and Peanut Butter. Tatse–If it’s not spicy enough, add more sriracha. set aside.

In a large bowl, toss the shrimp with salt, black pepper, and garlic powder.

Place corn starch in a shallow dish, and lightly whisk two eggs together to create an egg wash in a separate shallow dish. Dip each piece of shrimp in corn starch to coat, then dip in the egg wash to coat.

Heat 6-8 tablespoons of oil in a large skillet on high heat. When the oil is hot, carefully add the shrimp to the pan. You may need to cook the shrimp in two batches so that you don’t overcrowd the pan. Cook 30 seconds to 1 minute per side, until the shrimp are crispy.

Remove the shrimp to a paper towel lined plate to drain.


Add the shrimp to the spicy mayo. Slice the avocados in half, lengthways, and remove the stone with a small spoon. Hollow out the hole a little deeper, then spoon some of the bang bang shrimp into the avocado and place on a baking tray. Repeat with remaining avocados. Heat the oven to broil, sprinkle cheese on top of the avocados, and place them under the broiler for 2-3 minutes, until the cheese has melted. Plate with a leafy salad, and spoon some thai sweet chilli sauce on top. SONY DSC SONY DSC SONY DSC SONY DSC SONY DSC


<3 Sarah