Avocado with eggs and shrimps
3 servings
25 minutes
Avocado with eggs and shrimp is an exquisite dish of Pan-Asian cuisine that combines the freshness of seafood, the tenderness of avocado, and the rich flavor of spices. This dish is inspired by the traditions of Eastern gastronomy, where shrimp symbolize elegance and avocado signifies sophistication. The light creamy texture of the filling, complemented by a hint of onion and black pepper spiciness, creates a harmonious balance of flavors. The garnish of cherry tomatoes and orange slices adds fresh citrus notes to the dish, while lettuce leaves provide a crunchy structure. This dish is perfect as an appetizer for a festive table or as a light yet nutritious snack. It attracts not only with its taste but also with its aesthetic presentation, where the bright colors of the ingredients create an appetizing composition.
1
Boil the eggs and shrimp. Cut 1 egg and all the shrimp, leaving a few for decoration.
- Chicken egg: 3 pieces
- Shrimps: 700 g
2
Clean the avocado, separate the pits. Cut out a space for the filling. Chop the cut pieces.
- Avocado: 1 piece
3
Chop the onion and mix it with eggs, shrimp, and avocado. Season with mayonnaise, add pepper and salt. The filling is ready.
- Onion: 1 piece
- Chicken egg: 3 pieces
- Shrimps: 700 g
- Avocado: 1 piece
- Mayonnaise: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
4
Fill the avocado halves with filling and place a few shrimp on top.
- Avocado: 1 piece
- Shrimps: 700 g
5
Place salad leaves on a plate. Add 2 halved eggs and avocado. Garnish with an orange slice, cherry tomatoes, and a piece of onion.
- Iceberg lettuce: 1 piece
- Chicken egg: 3 pieces
- Avocado: 1 piece
- Oranges: 1 piece
- Cherry tomatoes: 6 pieces
- Onion: 1 piece