shrimp and broccoli slaw stuffed avocados

Thai Peanut Avocados with Shrimp & Broccoli Slaw

shrimp and slaw stuffed avocados

Step up your avocado game with this Thai peanut concoction. Get large avocados on sale for 98¢ this week to make this recipe with a seafood and veggie filled twist!

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½ pound cooked 16-20 count tail-off peeled and deveined shrimp, thawed if necessary, chopped (about 1 cup)

¼ cup peanut sauce

3 tablespoons chopped red and/or yellow bell pepper

3 tablespoons chopped red onion

1 tablespoon chopped cilantro plus additional for garnish (optional)

1 bag (12 ounces) broccoli slaw

2 tablespoons fresh lime juice

2 tablespoons seasoned rice vinegar

2 large avocados


In medium bowl, toss shrimp, peanut sauce, pepper, onion and cilantro; cover and refrigerate 15 minutes. Makes about 1½ cups.

In large bowl, toss broccoli slaw, lime juice and vinegar; let stand 10 minutes. Makes about 4 cups.

Cut avocados in half; remove pits. Fill avocado halves with shrimp mixture; serve with slaw garnished with cilantro, if desired.

Chef Tip

Garnish stuffed avocados with toasted coconut flakes and/or chopped, dry roasted peanuts for additional crunch.

Approximate nutritional values per serving: 378 Calories, 24g Fat (4g Saturated), 82mg Cholesterol, 773mg Sodium, 32g Carbohydrates, 11g Fiber, 12g Sugars, 15g Protein