Shrimp Mango Stuffed Avocados | National Honey Board
Shrimp, mango, and avocado stuffed avocados drizzled with creamy honey lime vinaigrette—perfect for appetizers or snacks!
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Cooking tools:
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Colander
- Can opener
- Microplane
- Refrigerator
- Citrus press
- Serving platter
- Plate
Ingredients
- 1/3 cup - olive oil
- 1/4 cup - white wine vinegar
- 1/4 cup - honey
- 2 T - mayo
- juice and zest of 2 limes
- 1 jalapeño, seeds removed and finely minced, optional
- 1/2 tsp. - salt
- 1/2 tsp. - freshly ground pepper
- 3/4 lb. - pre-cooked shrimp, peeled and deveined
- 1 can artichokes quarters, well drained and chopped
- 1 mango, peeled and diced
- 1 red pepper, core and seeds removed, diced
- 4 firm but ripe avocados
- tortilla chips and sliced jalapeño, for serving
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