A Rebecca Katz Recipe shrimp-stuffed avocados 2.0

Tis week the talented Rebecca Katz shares a new recipe with us.


• PREP TIME: 10 minutes
• COOK TIME: 4 minutes


  • ½ cup coarsely chopped cilantro
  • ¼ cup coarsely chopped parsley
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons freshly squeezed lime juice
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground coriander 1 jalapeño, seeded and chopped
  • 1 clove garlic, peeled and smashed
  • ¼ teaspoon sea salt
  • 2 large ripe avocados
  • Freshly squeezed lemon or lime juice
  • Sea salt
  • 1 pound cooked shrimp, cut into bite-size pieces
  • 1 Granny Smith apple, cut into bite-size pieces
  • 2 scallions, sliced
  • 1 tablespoon pumpkin seeds, toasted (optional)

To make the dressing, combine the cilantro, parsley, olive oil, lime juice, cumin, coriander, jalapeño, garlic, and salt in a food processor and process until smooth.

  1. Cut the avocados in half and remove the pits.
  2. Spritz the cut flesh with lemon or lime juice and sprinkle with salt.
  3. Make a well in the avocado halves by scooping out some, of the flesh, leaving a ½-inch border.
  4. Place the flesh in a bowl and mash it lightly with a fork.
  5. Add the shrimp, apple, and scallion and 4 tablespoons of the dressing; stir until evenly coated. (Reserve the rest of the dressing for another use; it will keep for 5 days in the fridge.)
  6. Spoon the shrimp mixture into the well of the avocado halves, making a nice mounded scoop in each.
  7. Sprinkle with toasted pumpkin seeds and serve immediately.

Reprinted with permission from The Healthy Mind Cookbook Copyright © 2015 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
Photograph © 2015 by Maren Caruso.


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